Pumpkin pie with chocolate, pistachios and salt.

by Umberto - Saturday, May 31, 2014

Pumpkin pie with chocolate, pistachios and salt.

Here is the recipe for this month yet proposed by the King of chocolate , Ernst Knam :

Chocolate shortbread

150 g butter

150g caster sugar

1 egg (or 2 small )
vanilla powder

6 grams baking powder

280 gr flour 00

25 g unsweetened cocoa powder

a pinch of salt

75 g peeled pistachio nuts

Method for Pasta

Do you work at hand , possibly helping with a spatula, cut the butter into small pieces with the sugar , then add the egg , salt and a hint of vanilla. Knead well until the mixture is consistent.Unite the yeast and flour , sifted together , and cocoa ; then mix well together until the dough is smooth and compato.Formate a ball and wrap in plastic wrap ; then let it rest in the refrigerator for at least 4 hours before using .

Mixture of pumpkin

275g cooked pumpkin

250 gr persipane

70 g Amaretto di Saronno

40 g glucose

Maldon salt

Method for dough pumpkin

Mix the cooked pumpkin with the persipan , Amaretto di Saronno and glucose until the mixture is smooth and homogeneous .


½ liter whole milk

1 vanilla pod

30 gr flour 00

10 g potato starch

4 egg yolks

80g caster sugar


granulated sugar for sprinkling

Process for cream

Pour the milk into a saucepan, add the vanilla bean cut in half lengthwise , stir and put on the fire to warm . Meanwhile , place in a large bowl the flour and starch and add the lightly beaten egg yolks with the sugar. Dilute the mixture with a bit ' of warm milk and knead it with the whip. When the milk boils , remove the vanilla bean and add the egg mixture and flour. Cook for about 3 minutes , continuing to stir well with a whisk to avoid lumps . Finally, pour the custard in a separate bowl and sprinkle with a little ' sugar, to avoid formation of a film on the surface . The custard will keep in the refrigerator for 2 days at the most.


250 ml cream

375 g dark chocolate tablets or pieces

Process for ganache

Pour the cream into a saucepan and put it on the fire to warm .

Bring to a boil , then add the chocolate .

Mix thoroughly with a wooden spoon until the chocolate will be completely melted and well blended with the cream.

Chocolate Sauce

300 g custard

300 g cream ganache

Procedure for final processing

In a saucepan , prepare the custard. Stir well with a wooden spoon and make sure that no lumps are formed ; then set aside.

In another saucepan , prepare the ganache .

Transfer the pastry cream into a bowl ; add you then crama ganache and mix thoroughly with a wooden spoon.

Mix the two creams perfectly until you get a homogeneous mixture.

Fill about ¾ mold with the mixture of squash .

Cover with chocolate pastry cream and pistachios have on the surface.

Bake at 180 ° C for about 40 minutes. Once cool , remove from the mold and decorate with Maldon salt and sprinkle with pistachios .


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