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Strawberries
Chocolate and strawberry pie
Author:
Les Cultures de chez nous
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Preparation
45
Baking
20
Portions
6 to 8
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
Sweet dough:
125 ml (1/2 cup) or 125 g (more than a quarter-pound) of unsalted butter, softened
250 ml (1 cup) of icing sugar
2.5 ml (1/2 teaspoon) of salt
1 large egg
60 ml (1/4 cup) of almond powder
500 ml (2 cups) of flour
Garnishing:
125 g of milk chocolate, chopped
60 g of dark chocolate, chopped
180 ml (3/4 cup) of 35% cream
30 ml (2 tablespoons) of fresh orange juice
5 ml (1 teaspoon) of orange zest
30 ml (2 tablespoons) of butter in small cubes
60 ml (1/4 cup) of homemade or store-bought strawberry jam
4 strawberries cut in half
Icing sugar, up to taste
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Chocolate and strawberry pie
From
Jun 06
to
Jan 01
Preparation
Sweet dough:
Using a whisk or electric mixer, cream together the soft butter, sugar and salt until the mixture is creamy.
Add the egg and mix well. Add the almond powder and finish with the flour (avoid over mixing when adding the flour).
Form 2 discs of dough. Store one disc of dough in plastic wrap in the refrigerator for at least 1 hour. Freeze the other for future use, if desired.
On a floured work surface, roll out the dough to a thickness of 3 mm (1/8 inch).
Line a 20 cm (8 inches) removable pie pan with the dough, spreading it out well.
If the dough breaks, crush it with your fingers to repair it, if necessary. With a knife, cut off the excess dough on the edge. Refrigerate the dough again for another hour.
Preheat the oven to 350°F (180°C).
Prick the bottom of the pie with a fork. Place a circle of crumpled parchment paper and add baking peas to prevent the pastry from shrinking too much. Bake for 15 minutes.
Remove paper and peas and continue baking for 5 to 10 minutes until the crust is golden brown. Allow crust to cool before garnishing.
Garnishing:
In a saucepan, heat the cream and orange juice, pour over the chocolate and mix the ganache well. Add the zest and butter. Mix well.
Spread the jam in the bottom of the crust, then pour the ganache.
Let the ganache set in the open air for 2 hours to keep the chocolate shiny.
Garnish the pie with strawberries and icing sugar.
Chef's notes
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Chocolate and strawberry pie
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6 to 8
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