Côté Mas - Luxe Rural

Chocolat Caramel pie

WINE PAIRING SUGGESTION : CÔTÉ MAS CRÉMANT DE LIMOUX BRUT ROSÉ

https://www.vivino.com/cote-mas-cremant-de-limoux-brut-rose/w/1495446?ref=nav-search

Pie Ingredients

  • 95g powdered sugar
  • 150g butter at room temperature
  • 30g almond powder
  • 1 pinch of salt
  • 225g of flour
  • 15g of cocoa powder
  • 1 egg

Pie preparation (step 1)

  1. Mix together, by hand, powdered sugar, butter and almond powder.
  2. Add the flour, salt and cocoa.
  3. Add the egg.
  4. Mix the dough with the palm of your hand.
  5. Roll out the dough, make small holes in it with a fork – if the dough is too soft, put it in the fridge a few minutes and try to roll it out.
  6. Place it in a pie pan.
  7. Bake at 335F for 20 min.

Caramel sauce Ingredients

  • 150g 30% cream 
  • 60g of butter
  • 2 pinch of salt
  • 150g of caster with sugar
  • 3 tbsp of water

Caramel sauce preparation (step 2)

  1. Make a caramel with the sugar. In a saucepan, pour the sugar with the water and mix over medium heat until caramel color.
  2. Add the butter and mix.
  3. Once well mixed, progressively add the cream in 3 times.
  4. Add the salt.
  5. Pour the mixture into the cooked pie crust.
  6. Put this preparation in the fridge while you prepare the chocolate mousse.

Chocolate mousse Ingredients

  • 200g semi-sweet baking chocolate
  • 400g 35% cream 
  • 200g of whole milk
  • 20g of cocoa powder

Chocolate mousse preparation (step 3)

  1. In a pan, warm up the cocoa and milk until it starts bubbling.
  2. Add the baking chocolate in the pan out the fire
  3. Separately, whip the cream by hand or with a mixer until the mixture whitens and doubles in volume to form a thick and smooth cream, which flows like a ribbon and falls back into folds when you lift the whisk.
  4. Add the cream to the first mixture.
  5. Pour into the pie, over the caramel sauce
  6. Sprinkle with cocoa