Chocolate, Cinnamon and Apple Pie

Cinnamon, Apple and Chocolate Pie

Hi everyone! Today I will present you my vision of the perfect winter pie 😍 It’s a Cinnamon, Apple and Chocolate Pie 🍎 For me these are the perfect flavors for winter because they are so comforting.

Composition:

  • Cocoa Sweet Crust
  • Cocoa Ladyfinger Biscuit
  • Cinnamon/Apple Compote
  • Cinnamon Whipped Ganache Dome
  • Chocolate Whipped Ganache
  • Streusel.

There are many things in this pie and this is what gives it this complexity of textures and flavors 😋

Organization:

D-2: Make the Cinnamon Ganache + Make the Apple Compote

D-1: Whip the Cinnamon Ganache + Make the Sweet Crust + Make the Ladyfinger Biscuit + Make the Chocolate Ganache

D-Day: Cook the Crust + Whip the Chocolate Ganache + Make the Streusel + Assemble the Pies

You can change the order of the compote, biscuit and streusel, but for the ganache you need to respect this order because they need time in the fridge.

For 8 pies of 8cm diameter:

Sweet Crust:

  • 200g of flour
  • 11g of cocoa powder
  • 100g of icing sugar (or granulated)
  • 100g of butter
  • 24g of almond powder (optional)
  • 40g of whole eggs (= 1 small)
  • 1 pinch of salt

Streusel:

  • 30g of butter
  • 30g of granulated sugar
  • 30g of almond powder
  • 15g of flour
  • 15g of cocoa powder
  • 0,5g of salt

Ladyfinger Biscuit:

  • 2 eggs
  • 50g of granulated sugar
  • 46g of flour
  • 8g of cocoa powder

Apple/Cinnamon Compote:

  • 500g of apples (= ~4 medium-sized apples)
  • 25g of butter
  • 50g of honey
  • 1 tsp of cinnamon

Cinnamon Dome:

  • 150g of full liquid cream
  • 40g of white chocolate
  • 1,8g of powdered gelatin (or sheets)
  • 1 tsp of cinnamon

Chocolate Ganache:

  • 250g of full liquid cream
  • 125g of dark chocolate
  • 3g of powdered gelatin (or sheets)

We’ll start with the Cinnamon Ganache:

1. Hydrate the gelatin in 6 times its weight in cold water. Let it sit for 10min.

2. Melt the chocolate in a bain-marie (or microwave).

3. Bring to boil half of the cream (75g) with the cinnamon.

4. Pour the hot cream in 3 times over the chocolate and mix vigorously.

5. Add the hydrated gelatin and the other half of cold cream (75g). Mix with a hand blender to homogenize.

6. Wrap with cling film (it must touch the surface) and refrigerate overnight.

For the Compote:

1. Peel and cut the apples into small cubes. Place them in a saucepan.

2. Add the honey, the cinnamon and the butter.

3. Cook over medium heat at least 20min until the apples turn into compote. You can cover the pan or add some water if it sticks at the bottom.

4. Pour in a bowl.

5. Wrap with cling film and refrigerate until use.

The next day:

1. Take the cinnamon ganache out of the fridge and whip it at medium speed until it thickens. It must form very soft peaks, the texture must be similar to shaving foam. It must not be too firm.

2. Pour the ganache into 5cm half-sphere molds.

3. Freeze overnight.

For the Chocolate Ganache:

1. Hydrate the gelatin.

2. Melt the chocolate.

3. Bring to boil half of the cream (125g).

4. Pour it over the chocolate and mix vigorously.

5. Add the hydrated gelatin as well as the other half of cold liquid cream (125g).

6. Wrap with cling film and refrigerate overnight.

For the Sweet Crust:

1. Cream the softened butter with the sugar. You need to take the butter out of the fridge at least 1h-1h30 before starting.

2. Add the eggs and the almond powder (optional) and mix.

3. Add the flour, cocoa powder and salt. Mix until you form a homogenous ball. Don’t overmix your dough, otherwise the gluten will be too activated.

4. Wrap with cling film and refrigerate at least 1h (overnight is better).

For the Ladyfinger Biscuit:

1. Preheat the oven to 180°C/356°F fan-assisted.

2. Separate the white from the yolk.

3. Whisk the egg whites by adding half of the sugar little by little (25g) until they form soft peaks. The texture must look like shaving foam, so not too firm.

4. Whisk the yolks with the other half of sugar (25g) until they whiten.

5. Add them to the egg whites and carefully combine with a spatula.

6. Finish off by adding the sifted flour and cocoa. Gently mix.

7. Spread the mixture in a 20cm mold. Cook for 10-15min. The biscuit must be golden.

8. Unmold when it’s cold. If you make it in advance, wrap with cling film so it doesn’t dry out.

The next day:

1. Take the sweet crust and make balls of 60g.

2. Roll it out between two parchment papers to a 3mm thickness.

3. Lay the dough over the tart ring and carefully bring the edges inside.

4. Press the walls with your forefinger to create a right angle. Cut the surplus with a sharp knife.

5. Prick the bottom with a fork.

6. Repeat these steps until you have the desired number of pies. Use the scraps if needed.

7. Refrigerate the pies for 1h or freeze for 15-20min.

8. Preheat the oven to 180°C/356°F fan-assisted.

9. Cook for 10-15min. The bottom and the edges must be golden.

10. If you can, unmold when it’s still hot. Otherwise wait until it cools down.

11. Keep aside until use.

For the streusel:

1. Preheat the oven to 180°C/356°F fan-assisted.

2. Cream the softened butter with sugar.

3. Add the almond powder, the flour and the cocoa powder.

4. Mix with a spatula or your fingers until it’s homogenous.

5. Place this mixture over a baking tray. Press the dough in your hand to create small chunks.

6. Cook for ~10min. Check the cooking time carefully because depending on their size it may take longer or less time.

7. Let them cool down and store in an air-tight container.

It’s time to assemble:

1. Take the chocolate ganache out of the fridge and whip it until it thickens. This time the ganache must be firm.

2. Place it in a pastry bag fitted with an open-star tip and refrigerate 1h (so it will be easier to pipe).

3. In the Ladyfinger Biscuit, cut disks of 5cm in diameter. Bring to boil the water, sugar and cinnamon. Soak the biscuit with this syrup.

4. Place the biscuit at the bottom of the pie.

5. Fill with the compote.

6. Unmold the Cinnamon Dome and place it on top of the compote.

7. Pipe the chocolate ganache around the Dome.

8. Decorate with the Streusel chunks, some hazelnuts and slices of apple.

Your incredible Winter Pies are ready! Let the Cinnamon Dome defrost in the fridge for at least 1h.

Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: partage@justonemorecake.com or send me a DM on my Instagram account: blog_justonemorecake , I will post them at the end of the post 🙂

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