CREAM PIE WITH CHOCOLATE RASPBERRY 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  Serves 4 :  
 
  For the pastry: 120 gr  
 
 
 flour ½ tablespoon baking 
 
 a pinch of salt 2 eggs (yolks only) 
 
 60 g sugar 80 g butter For the 
 
  ganache:  
 
 100 grams of dark chocolate 
 200 ml whipping cream 60 g butter 
 
 a bowl of raspberries 
 
  Prepare pastry:  
 
 Whip the egg yolks with sugar until frothy, add the butter and flour with the baking powder, work to obtain a homogeneous consistency, wrap the mixture in plastic wrap and let stand the refrigerator for 30 minutes. 
 Preheat the oven to 150 degrees. 
 Roll out the dough (about 0.5 cm high) and cut 8 circles with a pastry rings, put them on a baking sheet covered with parchment paper and cook for 20 minutes. 
 
  Preparation ganache:  
 
 Heat the cream and pour over chocolate pieces made with butter; put a biscuit on the bottom of the pastry rings, add a layer of ganache let stand in refrigerator for at least 15-20 minutes and repeat the process, leave in refrigerator for at least 15-20 minutes and add the raspberries, leave in refrigerator for up to 10 minutes before serving; deformed by gently pushing the mixture from the bottom of the pastry rings and Serve. 
 
  Tip: To Serve  
 
 you can make a slide of raspberries with sugar icing: Chop the raspberries with the icing sugar over low heat and warm the slide, place to taste the dish next to the pie.  
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