Prepare the Pâte Sucrée: Combine Flour and Butter in a food processor and pulse until it resembles coarse crumbs. Add Powdered Sugar and pulse to combine. Add Egg Yolk and Ice Water, pulsing until the dough comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 1 hour.
Roll out the dough and press into a 9-inch pie plate. Chill for 30 minutes.
Blind bake the crust at 350°F (175°C) for 15-20 minutes, or until golden brown. Let cool completely.
Prepare the Filling: In a large bowl, cream together the Butter and Sugar until light and fluffy.
Beat in the Vanilla Extract.
Gradually add the melted Chocolate, mixing until well combined.
Beat in the Egg Yolks one at a time, mixing well after each addition. Beat for at least 7 minutes for a very light texture.
Stir in the Fleur de Sel.
Pour the Filling into the cooled Crust.
Chill for at least 6 hours, or preferably overnight, to allow the pie to set.
Garnish with a pinch of Fleur de Sel and Valrhona Chocolate Pearls before serving.
Ingredients
8
1 1/4 cups156 gAll-Purpose Flour
1/2 cup113 gUnsalted Butter-cold and cubed
1/4 cup50 gPowdered Sugar
1N/ALarge Egg Yolk
2 tbsp30 mLIce Water
1 cup227 gUnsalted Butter-softened
3/4 cup150 gGranulated Sugar
1 tsp5 mLVanilla Extract
8 oz227 gValrhona Guanaja 70% Chocolate-melted and cooled
4N/ALarge Egg Yolks
1/4 tsp1.25 mLFleur de Sel
PinchN/AFleur de Sel
1/4 cup30 gValrhona Chocolate Pearls
Equipment
9-inch pie plate
Food processor
Rolling pin
Mixing bowls
Electric mixer
Plastic wrap
Instructions
Prepare the Pâte Sucrée: Combine Flour and Butter in a food processor and pulse until it resembles coarse crumbs. Add Powdered Sugar and pulse to combine. Add Egg Yolk and Ice Water, pulsing until the dough comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 1 hour.
Roll out the dough and press into a 9-inch pie plate. Chill for 30 minutes.
Blind bake the crust at 350°F (175°C) for 15-20 minutes, or until golden brown. Let cool completely.
Prepare the Filling: In a large bowl, cream together the Butter and Sugar until light and fluffy.
Beat in the Vanilla Extract.
Gradually add the melted Chocolate, mixing until well combined.
Beat in the Egg Yolks one at a time, mixing well after each addition. Beat for at least 7 minutes for a very light texture.
Stir in the Fleur de Sel.
Pour the Filling into the cooled Crust.
Chill for at least 6 hours, or preferably overnight, to allow the pie to set.
Garnish with a pinch of Fleur de Sel and Valrhona Chocolate Pearls before serving.
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