Chocolate Pie

Overview

The crispy texture is very good when you enter it. Savor the rich chocolate flavor and the sweetness of the cream. Slowly feel the chocolate crispy beads popping in your mouth. It is very delicious~

Tags

• pastries
• cake flour
• chocolate
• chocolate crispy beads
• cocoa powder
• coconut oil
• corn oil
• egg
• hot milk
• whipping cream
• whipping cream for melting chocolate
• white sugar
• gelatin tablets

Ingredients

Steps

1. 1 Mix 8g cocoa powder + 40g hot milk evenly.

   

2. 2 Add 30g of corn oil and mix evenly until there are no oil stars.

   

3. 3 Add 3 egg yolks and mix well.

   

4. 4 Add 50g of low-gluten flour and mix evenly.

   

5. 5 Preheat the oven to 160 degrees. Beat 3 egg whites with 40g of sugar in three batches.

   

6. 6 Beating it to this state...means it has been beaten but still usable. It is best to make it a little softer, and it is best to have a curved hook that can shake slightly when you lift it.

   

7. 7 Quickly mix the egg yolk paste and meringue evenly.

   

8. 8 Put the piping bag onto the baking sheet, try to make it uniform in size and leave enough space (my gap is too small is a wrong example), bake at 160 degrees for 20 minutes on the middle layer.

   

9. 9 Make the cream filling: melt 30g of chocolate + 40g of whipping cream in hot water and refrigerate to cool down.

   

10. 10 When they come out of the oven, if the gap is small, they will be all next to each other and it will not look good. Unmold them one by one, separate them, and wait for them to cool.

    

11. 11 Beat 150g of cream until it becomes thick yogurt, add the refrigerated chocolate cream and beat until slightly stiff, then put it into a piping bag.

    

12. 12 Take a cake embryo, pipe a layer of cream, put a layer of chocolate brittle beads, and stack the other cake embryo on top. Freeze for 20 minutes.

    

13. 13 Make chocolate crispy glaze: Melt 150g of chocolate + 45g of coconut oil in warm water (nuts can be added), and stir well (if it is not a chocolate substitute for cocoa butter, it is recommended to put less gelatin chips, otherwise the chocolate pie made of pure chocolate will melt in your hands).

    

14. 14 Use a fork to roll the chocolate pie into the chocolate, making sure to get it everywhere.

    

15. 15 Place on a baking sheet lined with greaseproof paper and refrigerate for half an hour.

    

16. 16 Success.

    

17. 17 The crispy texture is very good when you enter it. Savor the rich chocolate flavor and the sweetness of the cream. Slowly feel the chocolate crispy beads popping in your mouth. It is very delicious~