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cookie pie


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Tempo de preparo

1 hour(s)


10 servings

Michele Crispim

  • Ingredients
  • Recipe
  • Condensed milk550 g
  • Whole milk200 ml
  • Coconut Milk50 ml
  • Gems3 unit(s)
  • Corn starch1 teaspoon
  • Chocolate300 g
  • Sour cream150 g
  • Cracker (for crushing)120 g
  • Butter60 g
  • Biscuit (for assembly)200 g
  • Cocoa powder to taste
  1. Cream In a pan, heat the milk and dissolve the starch, then add the condensed milk, coconut milk and egg yolks and stir until you get a thick cream. Reserve.
  2. ganache Boil the fresh cream and pour it over the chopped chocolate. Mix well until you get a smooth cream.
  3. Basis Grind the cookie in a blender or food processor until you get a flour. Melt the butter and add it to the cookie flour, mixing with your fingertips, until you get a wet crumb. Take it to a false bottom shape, press well until it forms a firm base. Bake in a preheated oven at 200°C for 10 minutes. Remove from the oven, wait for it to cool before assembly.
  4. MOUNTING In the form where the base was assembled, add whole cookies on the sides. Then add a layer of cream, followed by the ganache and a layer of wafer. Repeat this sequence 2 more times. Finish with cocoa powder over the last layer of ganache. Put in the fridge for 3 hours. Unmold and serve!

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