As usual, also this month we close with a recipe proposed by our school.
ingredients:
300 g chocolate pastry, 150 g custard
For the pastry
200 g butter, 200 g sugar, 75 g whole eggs, 3 g salt, 1 vanilla pod, 8 g baking powder, 370 g weak flour, 30 g cocoa powder
For the custard
1 l fresh whole milk, 2 vanilla beans, 240 g egg yolks, 170 g sugar, 60 g of corn starch, 20 g of rice flour,
For the dark chocolate ganache
150 ml fresh cream, 300 g dark chocolate 60%
For the chocolate cream and coffee
250 g custard, 250 g dark chocolate ganache, 30 g instant coffee
For the white chocolate ganache
100 ml fresh cream, 200 g white chocolate,
For decoration
50 g dark chocolate ganache
Method
For the pastry
Cream the butter with the sugar and vanilla. Add the eggs, then the cocoa, flour, baking powder and salt.
Mix everything and then let it rest for half an hour.
For the custard
Pour the milk into a saucepan with the vanilla pod and put on the fire to warm. In a separate bowl put the slightly beaten egg yolks with sugar and add the sifted flour, continuing to work. Dilute the mixture with a little 'of warm milk and work with the whip.
When the milk boils, remove the vanilla pod and add the egg mixture and flour. Cook together until you get a thick and creamy, stirring constantly with a whisk to prevent lumps from forming. Pour the cream in a separate bowl, cover with plastic wrap and allow to cool.
For the dark chocolate ganache
Boil the cream in a saucepan and then add the chopped chocolate. Mix with a whisk, until the ganache does not fully emulsified.
For the chocolate cream and coffee
Mix the pastry cream, ganache and coffee with a whisk to obtain a smooth cream and creamy.
For the filling of the pie
Roll out the pastry to 3 mm and line a 20cm cake tin, greased and floured. Stuff the pastry shell with chocolate cream and coffee, until the middle of the cake. Bake at 175 ° for 35 minutes. Let the cake cool.
For the white chocolate ganache
Boil the cream in a saucepan and then add the chopped chocolate. Mix with a whisk, until the ganache does not fully emulsified.
To complete
Pour the white chocolate ganache inside the cake.As usual, also this month we close with a recipe proposed by our school.
For decoration
Fill a cornet of paper with dark chocolate ganache and trace the decorative design on the cake.