Pie with Salted Caramel and Chocolate Cream

Even if the combination of salted caramel and bittersweet chocolate cream may not seem the most promising at first glance, you will agree after the first bite that it is one of the best desserts you have ever tried.

Details

  • Preparation Time: 85 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Caramel

  • 120 ml Water

  • 300 g Sugar, white

  • 180 ml Sweet cream

  • 70 g Butter, unsalted

  • 0.5 teaspoons Salt, table

Dough

  • 200 g Wheat flour, white, multi-purpose

  • 1 pinch Salt, table

  • 50 g Sugar, white

  • 140 g Butter, unsalted

  • 2 piece Egg, egg yolk, fresh

  • 1 teaspoon Vanilla, extract, imitation

  • pieces Cocoa, powdered, unsweetened

chocolate cream

  • 120 ml Sweet cream

  • 140 g chocolate, dark

Steps

  1. Dough: In a bowl, mix flour, sugar, and salt. Cut the butter into cubes and scatter them over the ingredients in the bowl. Using your fingertips, work the fat into the dry ingredients, lifting the mixture to make it airy and crumbly. Add the egg yolks and vanilla extract, and quickly knead the ingredients with cold hands into a dough. Shape it into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes. If the dough is too dry, add one or two tablespoons of cold water.

  2. Grease a round pie dish (23 cm in diameter) with butter. Let the chilled dough sit at room temperature for 5 minutes to soften slightly, then roll it out on a floured surface into a larger circle (about 28 cm in diameter and 0.5 cm thick). Place the rolled-out dough into the greased dish and gently press it against the bottom and sides with your fingers. Prick the bottom several times with a fork, and trim any excess dough hanging over the edge using a rolling pin. Refrigerate the dough in the dish for 30 minutes.

  3. Preheat the oven to 180°C. Cover the dough with a piece of parchment paper (or aluminum foil) and spread dry beans (or pie weights) over it. Bake in the preheated oven for 15 minutes, then remove the parchment paper and beans and bake for another 10 to 15 minutes until golden brown.

  4. Caramel: Heat the cream in a small saucepan until it boils. In a larger saucepan with a thick bottom, add sugar and water. Heat the contents over medium heat without stirring until the sugar dissolves, then increase the temperature slightly and cook the sugar syrup until it turns a beautiful amber color.

  5. Remove the saucepan from the heat and wait for the bubbles to disappear. Carefully pour in the hot cream, return the saucepan to the stove, and cook over low heat while stirring constantly until the caramel thickens. Remove from heat, add butter and salt, and stir well until you have a smooth caramel mixture. Pour it over the baked crust. Let the caramel cool to room temperature, then refrigerate the pie for 3 to 4 hours to allow the caramel to set.

  6. Chocolate Cream: Roughly chop the chocolate. Heat the cream in a saucepan until it boils, then pour it over the chocolate in a bowl. Wait 1 to 2 minutes without stirring, then gently mix the ingredients with a spatula until you have a smooth and uniform chocolate cream. Pour it over the cooled caramel. Refrigerate the pie for another 2 hours to allow the chocolate cream to set and cool.

  7. When ready to serve, carefully remove the pie from the dish and place it on a beautiful plate or platter. Dust it with cocoa powder, slice into pieces, and serve.

Nutrition Information (Per 100g)

  • Calories: 473.75 kcal
  • Fat: 23.37 g
    • Saturated Fat: 14.23 g
  • Carbohydrates: 62.03 g
    • Sugars: 43.66 g
  • Protein: 3.19 g
  • Fiber: 1.38 g

Advice

You can sprinkle the pie with a few grains of fleur de sel at the end.