All chocolate pie

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Jeffrey Cagnes
Pastry Chef
Jeffrey Cagnes Paris
THE TECHNIQUES THAT THE CHEF TEACHES IN THIS COURSE:
THE TECHNIQUES THAT THE CHEFS TEACH IN THIS COURSE:
THE TECHNIQUES THAT THE CHEF TEACHES YOU IN THIS COURSE:
  • Rolling out a sweet dough
  • Baking a set cream in the oven
  • Baking a pie in the oven
  • Decorating a pie
  • Cutting a sweet pastry dough
  • Dusting a work surface
  • Filling a pie crust
  • Mixing with a hand-held blender
  • Whipping up a ganache
  • Piping with a tip
  • Making decorative shavings
  • Making a set cream filling
  • Creating a chocolate decoration
  • The "rub in" method (sablage)
  • Making a ganache
  • COMPLETION TIME:

    PREPARATIon:
    30 minutes
    COOKINGTIME:
    35 minutes
    REST PERIOD:
    3 hours and 45 minutes
    INGREDIENTS

    SERVES 6:

    485 g whipping cream
    250 g dark chocolate
    70 g flour
    35 g confectioner's sugar
    15 g cocoa powder
    45 g almond powder
    1 g salt
    80 g butter
    15 g egg yolk
    60 g eggs
    125 g milk
    35 g sugar
    20 g cocoa powder

    SERVES 6:

    485 g whipping cream
    250 g dark chocolate
    70 g flour
    35 g confectioner's sugar
    15 g cocoa powder
    45 g almond powder
    1 g salt
    80 g butter
    15 g egg yolk
    60 g eggs
    125 g milk
    35 g sugar
    20 g cocoa powder

    voila chef
    SPECIFIC UTENSILS

    Pie dish
    22 cm ring
    Polyethylene sheet
    Rhodoïd sheet
    Piping bag
    10 mm plain tip
    Rolling pin
    Silicone baking mat

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    1. Chocolate Ganache 7:48
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Using a piping bag
  • Making a ganache
  • Whipping up a ganache
  • Piping with a tip
  • Creating a chocolate decoration
  • Ingredients:

    160 g whipping cream (hot)
    150 g dark chocolate
    260 g whipping cream (cold)

    160 g whipping cream (hot)
    150 g dark chocolate
    260 g whipping cream (cold)

    voila chef
    Completion:

    In a saucepan, bring the 160g of cream to the boil.

    Pour the pre-crushed chocolate in several stages. Using a whisk, mix, combine and emulsify the cream and the chocolate until obtaining a homogeneous ganache.

    Set aside in the refrigerator until its temperature drops down below 25° C.

    Whip the 260 g of cold cream in a mixer fitted with a whisk.

    Once the cream is well-whipped, use a maryse and start to add, delicately, a small quantity to the cooled down ganache.

    Once the premixing step is completed, add the rest of the whipped cream: use a maryse and mix delicately, while rotating the round-bottomed mixing bowl, until getting a firm and homogeneous cream.

    Prepare a pie dish, a tray or a flat dish that is more than 22 cm in diameter and cover it with a polyethylene sheet.

    Place the Ø 22 cm ring on top of it and line its side (on the inside) with a strip of rhodoid.

    Fill a piping bag that has been fitted with Ø 10 mm plain tip with the chocolate ganache mousse.

    Perpendicularly to the tray, pipe out some mousse beads inside the ring, starting at the edge. Keep on piping out beads until the entire space has been filled. Make sure the beads are not too close to one another so they can retain their pearl shape. In fact, they should barely touch each other.

    Place the beads in the freezer at -18°C for at least 2 hours.

    In a saucepan, bring the 160g of cream to the boil.

    Pour the pre-crushed chocolate in several stages. Using a whisk, mix, combine and emulsify the cream and the chocolate until obtaining a homogeneous ganache.

    Set aside in the refrigerator until its temperature drops down below 25° C.

    Whip the 260 g of cold cream in a mixer fitted with a whisk.

    Once the cream is well-whipped, use a maryse and start to add, delicately, a small quantity to the cooled down ganache.

    Once the premixing step is completed, add the rest of the whipped cream: use a maryse and mix delicately, while rotating the round-bottomed mixing bowl, until getting a firm and homogeneous cream.

    Prepare a pie dish, a tray or a flat dish that is more than 22 cm in diameter and cover it with a polyethylene sheet.

    Place the Ø 22 cm ring on top of it and line its side (on the inside) with a strip of rhodoid.

    Fill a piping bag that has been fitted with Ø 10 mm plain tip with the chocolate ganache mousse.

    Perpendicularly to the tray, pipe out some mousse beads inside the ring, starting at the edge. Keep on piping out beads until the entire space has been filled. Make sure the beads are not too close to one another so they can retain their pearl shape. In fact, they should barely touch each other.

    Place the beads in the freezer at -18°C for at least 2 hours.

    voila chef
    Chef's Tips :

    For the beginning of the ganache: mix with the whisk, starting with the centre to create the "core" of the emulsion.

    A very cold cream will yield a better whipped cream.

    When incorporating the cream into the ganache, the premix helps to balance the masses by aerating the ganache which is much denser than the cream.

    Depending on the visual preferences, the ganache pearls can be of different sizes.

    When choosing a pie dish or plate, check beforehand that it will fit in your freezer.

    For the beginning of the ganache: mix with the whisk, starting with the centre to create the "core" of the emulsion.

    A very cold cream will yield a better whipped cream.

    When incorporating the cream into the ganache, the premix helps to balance the masses by aerating the ganache which is much denser than the cream.

    Depending on the visual preferences, the ganache pearls can be of different sizes.

    When choosing a pie dish or plate, check beforehand that it will fit in your freezer.

    voila chef
    2. Sweet chocolate dough 8:15
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Preparing a sweet pastry dough with a mixer
  • Rolling out a sweet dough
  • Cutting a sweet pastry dough
  • Dusting a work surface
  • Using a cookie-cutter
  • Ingredients:

    70 g flour
    35 g confectioner's sugar
    15 g cocoa powder
    45 g almond powder
    1 g salt
    80 g butter
    15 g egg yolk

    70 g flour
    35 g confectioner's sugar
    15 g cocoa powder
    45 g almond powder
    1 g salt
    80 g butter
    15 g egg yolk

    voila chef
    Completion:

    Sift the flour, cocoa powder and confectioner's sugar.

    Place the flour, confectioner's sugar, cocoa powder, almond powder and salt on the work surface.

    Form a well in the centre with your fingers and place the softened butter that has been cut into small pieces.

    Knead, rub and crush the pieces of butter into the dry ingredients in order to make a sablé. Once the pieces of butter are mixed with the powders, form a new well and add the egg yolks.

    Mix by hand briefly to incorporate the yolks, without kneading the dough, until the dough is smooth.

    Form a ball, flatten it into a disk, wrap it in plastic wrap and keep it in the fridge at +4°C for 30 minutes.

    Take the 22 cm diameter ring and grease the inside of it.

    Dust the work surface and the cold dough disc.

    Beat the dough with the rolling pin, parallel to the work surface, to soften it.

    Roll out the dough into a disk of even thickness and about 30 cm in diameter.

    Wrap the dough around the rolling pin and place it gently on the ring on the floured work surface.

    To start lining, gently lower the dough inside the circle and go around it once.

    Then repeat the operation, pressing a little harder to mark the right angle. Raise the circle, and finally go around it once more by pressing a little harder, in order to push out the air and to mark the angle.

    Using a knife, cut the dough around the edges of the ring.

    Place the pie on a baking sheet fitted with a silicone baking mat or some parchment paper.

    Prick the dough with a dogh docker or fork.

    Bake for about 20 minutes at 160°C in a ventilated oven.

    Sift the flour, cocoa powder and confectioner's sugar.

    Place the flour, confectioner's sugar, cocoa powder, almond powder and salt on the work surface.

    Form a well in the centre with your fingers and place the softened butter that has been cut into small pieces.

    Knead, rub and crush the pieces of butter into the dry ingredients in order to make a sablé. Once the pieces of butter are mixed with the powders, form a new well and add the egg yolks.

    Mix by hand briefly to incorporate the yolks, without kneading the dough, until the dough is smooth.

    Form a ball, flatten it into a disk, wrap it in plastic wrap and keep it in the fridge at +4°C for 30 minutes.

    Take the 22 cm diameter ring and grease the inside of it.

    Dust the work surface and the cold dough disc.

    Beat the dough with the rolling pin, parallel to the work surface, to soften it.

    Roll out the dough into a disk of even thickness and about 30 cm in diameter.

    Wrap the dough around the rolling pin and place it gently on the ring on the floured work surface.

    To start lining, gently lower the dough inside the circle and go around it once.

    Then repeat the operation, pressing a little harder to mark the right angle. Raise the circle, and finally go around it once more by pressing a little harder, in order to push out the air and to mark the angle.

    Using a knife, cut the dough around the edges of the ring.

    Place the pie on a baking sheet fitted with a silicone baking mat or some parchment paper.

    Prick the dough with a dogh docker or fork.

    Bake for about 20 minutes at 160°C in a ventilated oven.

    voila chef
    Chef's Tips :

    The yolk of an egg weighs about 20 grams.

    The challenge in a hand-made sweet dough is to sand the ingredients properly and then just incorporate the eggs, so as not to knead the dough.
    Kneading the dough would give it elasticity and strength, which is not desired for a sweet dough.

    When rolling out the dough, dust with flour as much as necessary so that it does not stick to the work surface or the rolling pin

    If the dough is too difficult to work with because it is too cold, don't hesitate to work it a little more by hand to soften it and slightly increase its temperature.

    The yolk of an egg weighs about 20 grams.

    The challenge in a hand-made sweet dough is to sand the ingredients properly and then just incorporate the eggs, so as not to knead the dough.
    Kneading the dough would give it elasticity and strength, which is not desired for a sweet dough.

    When rolling out the dough, dust with flour as much as necessary so that it does not stick to the work surface or the rolling pin

    If the dough is too difficult to work with because it is too cold, don't hesitate to work it a little more by hand to soften it and slightly increase its temperature.

    voila chef
    3. Chocolate cream 3:48
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Baking a pie in the oven
  • Mixing with a hand-held blender
  • Making a set cream filling
  • Baking a set cream in the oven
  • Filling a pie crust
  • Ingredients:

    125 g milk
    65 g whipping cream
    60 g eggs
    35 g sugar
    50 g dark chocolate

    125 g milk
    65 g whipping cream
    60 g eggs
    35 g sugar
    50 g dark chocolate

    voila chef
    Completion:

    Bring the cream and milk to the boil in a saucepan.
    Mix the eggs and sugar together

    Pour a little boiling liquid (milk and cream) over the eggs to raise their temperature, then pour this mixture into the pan.

    Remove from the heat, add the chocolate in small pieces, and mix with a maryse until you obtain a homogeneous cream.

    Mix with a hand blender to smooth the cream.

    Gently pour this smooth mixture into the already baked pie crust.

    Bake again for 10 minutes in a ventilated oven at 160°C.

    The set cream should have the appearance and texture of a flan when it comes out of the oven.

    Put the pie on a cold plate or a plate, and keep in the freezer at -18°C for 15 minutes.

    Bring the cream and milk to the boil in a saucepan.
    Mix the eggs and sugar together

    Pour a little boiling liquid (milk and cream) over the eggs to raise their temperature, then pour this mixture into the pan.

    Remove from the heat, add the chocolate in small pieces, and mix with a maryse until you obtain a homogeneous cream.

    Mix with a hand blender to smooth the cream.

    Gently pour this smooth mixture into the already baked pie crust.

    Bake again for 10 minutes in a ventilated oven at 160°C.

    The set cream should have the appearance and texture of a flan when it comes out of the oven.

    Put the pie on a cold plate or a plate, and keep in the freezer at -18°C for 15 minutes.

    voila chef
    Chef's Tips :

    When smoothing the cream with a hand blender, immerse its arm properly so as not to incorporate air.

    Check the bottom of the pan to make sure there is no more chocolate before pouring it onto the pie crust.

    When the pie comes out of the oven, grate a little dark chocolate over the pie when it is still warm to boost its gourmet appeal, and you can even add a little fleur de sel.

    When smoothing the cream with a hand blender, immerse its arm properly so as not to incorporate air.

    Check the bottom of the pan to make sure there is no more chocolate before pouring it onto the pie crust.

    When the pie comes out of the oven, grate a little dark chocolate over the pie when it is still warm to boost its gourmet appeal, and you can even add a little fleur de sel.

    voila chef
    4. Assembly and finish 2:27
    voila chefMembers-only contentvoila chef
    TECHNIQUES TAUGHT:

  • Making decorative shavings
  • Decorating a pie
  • Ingredients:

    20 g cocoa nibs
    50 g dark chocolate

    20 g cocoa nibs
    50 g dark chocolate

    voila chef
    Completion:

    Take the ganache beads out of the freezer, remove the ring and gently remove the rhodoid strip.

    Turn the disc upside-down onto a sheet of parchment paper and, delicately, remove the polyethylene sheet.

    Grate some dark chocolate over the top of the disc, and gently place some cocoa nibs on top.

    Using a spatula or a palette knife, carefully remove the disc of mousse and place it on the cooled pie crust.

    Set aside for 1 hour at +4°C before serving.


    And VOILA CHEF, it's ready to eat!

    Take the ganache beads out of the freezer, remove the ring and gently remove the rhodoid strip.

    Turn the disc upside-down onto a sheet of parchment paper and, delicately, remove the polyethylene sheet.

    Grate some dark chocolate over the top of the disc, and gently place some cocoa nibs on top.

    Using a spatula or a palette knife, carefully remove the disc of mousse and place it on the cooled pie crust.

    Set aside for 1 hour at +4°C before serving.


    And VOILA CHEF, it's ready to eat!

    voila chef
    Chef's Tips :

    Decorate the disc with beads before placing it on the pie, in order not to spill anything on the pie shell.

    Decorate the disc with beads before placing it on the pie, in order not to spill anything on the pie shell.

    voila chef
    And VOILA CHEF, it's your turn now!
    1. Chocolate Ganache 7:48
    TECHNIQUES TAUGHT:
    Ingredients:

    160 g whipping cream (hot)
    150 g dark chocolate
    260 g whipping cream (cold)

    160 g whipping cream (hot)
    150 g dark chocolate
    260 g whipping cream (cold)

    voila chef
    Preparation:

    In a saucepan, bring the 160g of cream to the boil.

    Pour the pre-crushed chocolate in several stages. Using a whisk, mix, combine and emulsify the cream and the chocolate until obtaining a homogeneous ganache.

    Set aside in the refrigerator until its temperature drops down below 25° C.

    Whip the 260 g of cold cream in a mixer fitted with a whisk.

    Once the cream is well-whipped, use a maryse and start to add, delicately, a small quantity to the cooled down ganache.

    Once the premixing step is completed, add the rest of the whipped cream: use a maryse and mix delicately, while rotating the round-bottomed mixing bowl, until getting a firm and homogeneous cream.

    Prepare a pie dish, a tray or a flat dish that is more than 22 cm in diameter and cover it with a polyethylene sheet.

    Place the Ø 22 cm ring on top of it and line its side (on the inside) with a strip of rhodoid.

    Fill a piping bag that has been fitted with Ø 10 mm plain tip with the chocolate ganache mousse.

    Perpendicularly to the tray, pipe out some mousse beads inside the ring, starting at the edge. Keep on piping out beads until the entire space has been filled. Make sure the beads are not too close to one another so they can retain their pearl shape. In fact, they should barely touch each other.

    Place the beads in the freezer at -18°C for at least 2 hours.

    In a saucepan, bring the 160g of cream to the boil.

    Pour the pre-crushed chocolate in several stages. Using a whisk, mix, combine and emulsify the cream and the chocolate until obtaining a homogeneous ganache.

    Set aside in the refrigerator until its temperature drops down below 25° C.

    Whip the 260 g of cold cream in a mixer fitted with a whisk.

    Once the cream is well-whipped, use a maryse and start to add, delicately, a small quantity to the cooled down ganache.

    Once the premixing step is completed, add the rest of the whipped cream: use a maryse and mix delicately, while rotating the round-bottomed mixing bowl, until getting a firm and homogeneous cream.

    Prepare a pie dish, a tray or a flat dish that is more than 22 cm in diameter and cover it with a polyethylene sheet.

    Place the Ø 22 cm ring on top of it and line its side (on the inside) with a strip of rhodoid.

    Fill a piping bag that has been fitted with Ø 10 mm plain tip with the chocolate ganache mousse.

    Perpendicularly to the tray, pipe out some mousse beads inside the ring, starting at the edge. Keep on piping out beads until the entire space has been filled. Make sure the beads are not too close to one another so they can retain their pearl shape. In fact, they should barely touch each other.

    Place the beads in the freezer at -18°C for at least 2 hours.

    voila chef
    Tips from the Chef:

    For the beginning of the ganache: mix with the whisk, starting with the centre to create the "core" of the emulsion.

    A very cold cream will yield a better whipped cream.

    When incorporating the cream into the ganache, the premix helps to balance the masses by aerating the ganache which is much denser than the cream.

    Depending on the visual preferences, the ganache pearls can be of different sizes.

    When choosing a pie dish or plate, check beforehand that it will fit in your freezer.

    For the beginning of the ganache: mix with the whisk, starting with the centre to create the "core" of the emulsion.

    A very cold cream will yield a better whipped cream.

    When incorporating the cream into the ganache, the premix helps to balance the masses by aerating the ganache which is much denser than the cream.

    Depending on the visual preferences, the ganache pearls can be of different sizes.

    When choosing a pie dish or plate, check beforehand that it will fit in your freezer.

    voila chef
    3. Chocolate cream 3:48
    TECHNIQUES TAUGHT:
    Ingredients:

    125 g milk
    65 g whipping cream
    60 g eggs
    35 g sugar
    50 g dark chocolate

    125 g milk
    65 g whipping cream
    60 g eggs
    35 g sugar
    50 g dark chocolate

    voila chef
    Preparation:

    Bring the cream and milk to the boil in a saucepan.
    Mix the eggs and sugar together

    Pour a little boiling liquid (milk and cream) over the eggs to raise their temperature, then pour this mixture into the pan.

    Remove from the heat, add the chocolate in small pieces, and mix with a maryse until you obtain a homogeneous cream.

    Mix with a hand blender to smooth the cream.

    Gently pour this smooth mixture into the already baked pie crust.

    Bake again for 10 minutes in a ventilated oven at 160°C.

    The set cream should have the appearance and texture of a flan when it comes out of the oven.

    Put the pie on a cold plate or a plate, and keep in the freezer at -18°C for 15 minutes.

    Bring the cream and milk to the boil in a saucepan.
    Mix the eggs and sugar together

    Pour a little boiling liquid (milk and cream) over the eggs to raise their temperature, then pour this mixture into the pan.

    Remove from the heat, add the chocolate in small pieces, and mix with a maryse until you obtain a homogeneous cream.

    Mix with a hand blender to smooth the cream.

    Gently pour this smooth mixture into the already baked pie crust.

    Bake again for 10 minutes in a ventilated oven at 160°C.

    The set cream should have the appearance and texture of a flan when it comes out of the oven.

    Put the pie on a cold plate or a plate, and keep in the freezer at -18°C for 15 minutes.

    voila chef
    Tips from the Chef:

    When smoothing the cream with a hand blender, immerse its arm properly so as not to incorporate air.

    Check the bottom of the pan to make sure there is no more chocolate before pouring it onto the pie crust.

    When the pie comes out of the oven, grate a little dark chocolate over the pie when it is still warm to boost its gourmet appeal, and you can even add a little fleur de sel.

    When smoothing the cream with a hand blender, immerse its arm properly so as not to incorporate air.

    Check the bottom of the pan to make sure there is no more chocolate before pouring it onto the pie crust.

    When the pie comes out of the oven, grate a little dark chocolate over the pie when it is still warm to boost its gourmet appeal, and you can even add a little fleur de sel.

    voila chef
    4. Assembly and finish 2:27
    TECHNIQUES TAUGHT:
    Ingredients:

    20 g cocoa nibs
    50 g dark chocolate

    20 g cocoa nibs
    50 g dark chocolate

    voila chef
    Preparation:

    Take the ganache beads out of the freezer, remove the ring and gently remove the rhodoid strip.

    Turn the disc upside-down onto a sheet of parchment paper and, delicately, remove the polyethylene sheet.

    Grate some dark chocolate over the top of the disc, and gently place some cocoa nibs on top.

    Using a spatula or a palette knife, carefully remove the disc of mousse and place it on the cooled pie crust.

    Set aside for 1 hour at +4°C before serving.


    And VOILA CHEF, it's ready to eat!

    Take the ganache beads out of the freezer, remove the ring and gently remove the rhodoid strip.

    Turn the disc upside-down onto a sheet of parchment paper and, delicately, remove the polyethylene sheet.

    Grate some dark chocolate over the top of the disc, and gently place some cocoa nibs on top.

    Using a spatula or a palette knife, carefully remove the disc of mousse and place it on the cooled pie crust.

    Set aside for 1 hour at +4°C before serving.


    And VOILA CHEF, it's ready to eat!

    voila chef
    Tips from the Chef:

    Decorate the disc with beads before placing it on the pie, in order not to spill anything on the pie shell.

    Decorate the disc with beads before placing it on the pie, in order not to spill anything on the pie shell.

    voila chef
    2. Sweet chocolate dough 8:15
    TECHNIQUES TAUGHT:
    Ingredients:

    70 g flour
    35 g confectioner's sugar
    15 g cocoa powder
    45 g almond powder
    1 g salt
    80 g butter
    15 g egg yolk

    70 g flour
    35 g confectioner's sugar
    15 g cocoa powder
    45 g almond powder
    1 g salt
    80 g butter
    15 g egg yolk

    voila chef
    Preparation:

    Sift the flour, cocoa powder and confectioner's sugar.

    Place the flour, confectioner's sugar, cocoa powder, almond powder and salt on the work surface.

    Form a well in the centre with your fingers and place the softened butter that has been cut into small pieces.

    Knead, rub and crush the pieces of butter into the dry ingredients in order to make a sablé. Once the pieces of butter are mixed with the powders, form a new well and add the egg yolks.

    Mix by hand briefly to incorporate the yolks, without kneading the dough, until the dough is smooth.

    Form a ball, flatten it into a disk, wrap it in plastic wrap and keep it in the fridge at +4°C for 30 minutes.

    Take the 22 cm diameter ring and grease the inside of it.

    Dust the work surface and the cold dough disc.

    Beat the dough with the rolling pin, parallel to the work surface, to soften it.

    Roll out the dough into a disk of even thickness and about 30 cm in diameter.

    Wrap the dough around the rolling pin and place it gently on the ring on the floured work surface.

    To start lining, gently lower the dough inside the circle and go around it once.

    Then repeat the operation, pressing a little harder to mark the right angle. Raise the circle, and finally go around it once more by pressing a little harder, in order to push out the air and to mark the angle.

    Using a knife, cut the dough around the edges of the ring.

    Place the pie on a baking sheet fitted with a silicone baking mat or some parchment paper.

    Prick the dough with a dogh docker or fork.

    Bake for about 20 minutes at 160°C in a ventilated oven.

    Sift the flour, cocoa powder and confectioner's sugar.

    Place the flour, confectioner's sugar, cocoa powder, almond powder and salt on the work surface.

    Form a well in the centre with your fingers and place the softened butter that has been cut into small pieces.

    Knead, rub and crush the pieces of butter into the dry ingredients in order to make a sablé. Once the pieces of butter are mixed with the powders, form a new well and add the egg yolks.

    Mix by hand briefly to incorporate the yolks, without kneading the dough, until the dough is smooth.

    Form a ball, flatten it into a disk, wrap it in plastic wrap and keep it in the fridge at +4°C for 30 minutes.

    Take the 22 cm diameter ring and grease the inside of it.

    Dust the work surface and the cold dough disc.

    Beat the dough with the rolling pin, parallel to the work surface, to soften it.

    Roll out the dough into a disk of even thickness and about 30 cm in diameter.

    Wrap the dough around the rolling pin and place it gently on the ring on the floured work surface.

    To start lining, gently lower the dough inside the circle and go around it once.

    Then repeat the operation, pressing a little harder to mark the right angle. Raise the circle, and finally go around it once more by pressing a little harder, in order to push out the air and to mark the angle.

    Using a knife, cut the dough around the edges of the ring.

    Place the pie on a baking sheet fitted with a silicone baking mat or some parchment paper.

    Prick the dough with a dogh docker or fork.

    Bake for about 20 minutes at 160°C in a ventilated oven.

    voila chef
    Tips from the Chef:

    The yolk of an egg weighs about 20 grams.

    The challenge in a hand-made sweet dough is to sand the ingredients properly and then just incorporate the eggs, so as not to knead the dough.
    Kneading the dough would give it elasticity and strength, which is not desired for a sweet dough.

    When rolling out the dough, dust with flour as much as necessary so that it does not stick to the work surface or the rolling pin

    If the dough is too difficult to work with because it is too cold, don't hesitate to work it a little more by hand to soften it and slightly increase its temperature.

    The yolk of an egg weighs about 20 grams.

    The challenge in a hand-made sweet dough is to sand the ingredients properly and then just incorporate the eggs, so as not to knead the dough.
    Kneading the dough would give it elasticity and strength, which is not desired for a sweet dough.

    When rolling out the dough, dust with flour as much as necessary so that it does not stick to the work surface or the rolling pin

    If the dough is too difficult to work with because it is too cold, don't hesitate to work it a little more by hand to soften it and slightly increase its temperature.

    voila chef
    And VOILA CHEF, it's your turn now!
    technical terms explained
    FIND THE DEFINITION OF TECHNICAL TERMS
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