55 min

Dark Chocolate Pie

Name: Dark Chocolate Pie
Prep time: 30 min
Cook time: 25 min
Yield: 4
Ingredients: Sweet Shortcrust Pastry:; 80.00 g Charentes-Poitou Butter PDO; 60.00 g Icing sugar; x 2.00 Egg yolks; 75.00 g Cake flour; 75.00 g Bread flour; Chocolate filling; 200.00 g Dark Chocolate Cooking Bars; 200.00 g Isigny Crème Fraîche & Bresse Crème Fraîche PDO; 80.00 ml Milk; x 1.00 Egg; 1.00 appropriate amount Yuzu jam (Yuzu tea is also acceptable)

By Masayo Waki, Chef

A gentle yuzu flavor and a smooth chocolate reflecting your soul

Preparation time

30 min

Ingredients For

Sweet Shortcrust Pastry:
Charentes-Poitou Butter PDO

80 g See the article
Icing sugar 60 g
Egg yolks x 2
Cake flour 75 g
Bread flour 75 g
Chocolate filling
Sweet products

Dark Chocolate Cooking Bars

200 g See the article
Isigny Crème Fraîche & Bresse Crème Fraîche PDO

200 g See the article
Milk 80 ml
Egg x 1
Yuzu jam (Yuzu tea is also acceptable) 1 appropriate amount

Find French products near you

Preparation

Prepare the sweet shortcrust pastry Add icing sugar to creamed butter, mix well, then add egg yolks and mix again.

Add sifted flour and mix, then rest the mixture in the refrigerator for about two hours. Roll out the mixture to a thickness of 0.11 inch, spread it in a pan, poke holes in the base with a fork, place a weight on top and bake in the oven at 392°F.

Bring the milk and fresh cream to the boil in a saucepan, then add chopped chocolate and mix until melted.

Add egg, strain, and then pour into the baked crust. Bake in the oven at 302°F for 15 minutes. Leave to cool, and sprinkle some gold leaf on top if available.