Title: Chocolate Caramel Cream Pie
Ingredients:
- 1 1/4 flour
- 1/3 flour
- 2 sugar
- 1/2 salt
- 6 unsalted butter
- 3 vanilla
- 1/2 sugar
- 1/2 cornstarch
- 1/4 salt
- 3/4 milk
- 2 1/2 bittersweet chocolate
- 4 vanilla
- 4 sugar
- 1 water
- 1/4 salt
- 1 heavy cream
- 1 1/4
Instructions:
1. CHOCOLATE PATE SUCREE:
2. Pulse flour, sugar, cocoa, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal, about 10 seconds. Add yolks and vanilla, and process until mixture just begins to hold together, no longer than 30 seconds.
3. Shape dough into a disk. Wrap in plastic, and refrigerate until firm, at least one hour, or up to 2 days.
4. On a lightly floured surk surface, roll pate sucrée to 1/8 inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough, so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
5. Preheat oven to 350°F Line dough with parchment, and fill with weights or dried beans. Bake until edges begin to look dry, 20-22 minutes. Carefully remove weights and parchment. Bake until crust is darker round edges and bottom looks dry, 10-12 minutes. Let cool completely on a wire rack. Chocolate crust can be stored overnight.
6. FILLING:
7. Whisk together sugar, cornstarch, and salt in a small bowl. heat milk and chocolate in a medium saucepan over medium-high heat, stirring occasdionally, until chocolate melts.
8. Whisk 1 cup hot milk mixture into sugar mixture until smooth. Whisk milk-sugar mixture into the remaining milk mixture in the saucepan. Cook over medium heat, stirring constantly, until bubbling and thick, 4-5 minutes total, about 2 minutes after it comes to a boil.
9. Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to a saucepan. Cook over medium heat, stirring constantly, until it just begins to bubble, 1-2 minutes.
10. Remove from heat, and stir in vanilla. Let custard cool in saucepan in a wire rack, stirring occasionally, for about 10 minutes.
11. Pour custard into chocolate crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filliing is chilled and firm, at least 4 hours, or overnight.
12. CARAMEL WHIPPED CREAM:
13. Prepare an ice-water bath. heat sugar, water, and pinch of salt in a small saucepan over medium-high heat, stirring until sugar dissolves.
14. Cook, without stirring, until mixture is amber. (Do not let caramel burn). Carefully pour in 1/2 cup cream in a slow, steady stream, down the side of ther saucepan, whisking contantly, until smooth (caramel will bubble).
15. Remove from heat, and place saucepan in an ice-water bath. Let caramel mixture cool, stirring occasionally, until cold, about 20 minutes.
16. Whisk remaining 3/4 cup cream in a large bowl until soft peaks form. Gently fold caramel into whipped cream, and whisk until stiff peaks form.
17. Spread caramel whipped cream over pie. Using a vegetable peeler, scrape chocolate block at a 45-degree angle to make a small mound of shavings, and sprinkle over whipped cream. Serve immediately, or refrigerate and serve within 2 hours.