Try a new version of the traditional chocolate pie
Chocolate and salted caramel is a dreamy combination. Make it into a pie and we’re in paradise!
For this chocolate and salted pie recipe I basically mixed several chocolate pie recipes that I found on the web and created the perfect one. What I really like with this pie is the acidity of the cocoa pastry and salted butter that balances with the sweetness of the chocolate and caramel cream.
What’s the secret of a great pie?
The homemade pastry: it’s definitely a must if you want to make your pies fantastic! That why I always make the pastry.
A homemade pastry is so easy to prepare!
A homemade pastry tastes better! There is no debate about it, it tastes like a buttery biscuit and is more crusty .
A homemade pastry can be customised, which is great: I usually add a little bit of cumin in the quiche pastry or vanilla for a sweet pie, it gives a nice extra taste. For this recipe, I add cocoa powder and sugar, which perfectly matches the chocolate and salted caramel cream.
A homemade pastry will hold together better when you serve the slices.
The pastry for my chocolate and salted butter pie is inspired by a French blog that I really like, Aufilduthym. The chocolate and salted butter cream is inspired by a recipe on Marmiton.org.
3,8oz / 110g salted butter, room temperature and diced
1 egg yolk
1 or 2 tbsp milk
For the filling:
5,3oz / 150g white sugar
2,6oz / 75g salted butter
7oz / 200g cooking chocolate
200ml heavy cream
First we prepare the cocoa dough, ideally the day before:
Mix the flour, sugar and cocoa powder in a big bowl. Incorporate the butter and give the mixture a sandy texture by rubbing it between the fingers until the butter is completely incorporated and the texture looks like crumbles.
Make a little hole in the middle of the bowl, and pour the egg yolk and the milk. Mix all together roughly with your hands until the dough is firm.
If the pastry is too sticky, you can add a bit of flour – If the pastry is too dry, add more milk
Take the dough out of the bowl and spread it 2 times with your hands on the worktop in order to finish incorporating the butter.
Shape the pastry into a flat rectangle, roll a plastic film around it and let it rest at least 30 minutes in the fridge.
For the pie:
Pre-heat the oven to 170ºC.
Prepare the pie tray with butter and flour.
Spread the dough and transfer it into the pie dish. Pierce several times with a fork and bake for 15 minutes.
In the meantime prepare the filling:
For the caramel, heat the white sugar and water in pot over medium heat until the caramel forms. DO NOT TOUCH OR MIX DURING THE PROCESS.
Once the mixture is dark brown, pour the salted butter then the chocolate cut in small pieces and mix until smooth.
Add the heavy cream while mixing. It should melt into the hot caramel.
Pour the chocolate salted butter mix in the pie tray and refrigerate for at least 2 hours.