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Salted Caramel Pie with Peanuts and Dark Chocolate Ganache
🇧🇷Brazil
•View in original language
(Português)
3 hour(s)
8 servings
Olivia Birman
@chefOliviaBirmanHaiat- Ingredients
- Recipe
- Wheat flour240 g
- Refined sugar80 g
- Cocoa powder70 g
- Salt1/2 teaspoon
- Chemical Yeast1 teaspoon
- Cold cubed butter180 g
- Egg1/2 unit(s)
- Sour cream225 g
- Refined sugar250 g
- Fleur de sel1 teaspoon
- Roasted unsalted peanuts75 g
- Cold butter50 g
- Semi-sweet chocolate bar300 g
- Sour cream200 g
- Butter at room temperature50 g
- Start by preparing the cocoa mass. In a deep bowl, combine the flour, yeast, sugar, cocoa and salt. Add the butter in small pieces and knead without breaking up all the butter, but so that all the dry ingredients are covered in it. Then add the egg and mix until it forms a ball. Wrap in plastic wrap and place in the fridge for 1 hour.
- While waiting for the dough to rest, prepare the caramel, so when the dough comes out of the oven, you can add the first layer of filling. Place a heavy-bottomed pan with 250g of caster sugar over low heat. Wait for the sugar to melt. Stir occasionally so the sides don't burn. Meanwhile, bring 225g of cream (fresh or boxed) to a boil and bring to a boil.
- Once the sugar has completely melted, add the cream in a stream and continue to stir the sugar. Do this slowly and be careful with the pan as the caramel will be very hot. If your mixture gets clogged, no problem, leave it on the fire, which will melt completely.
- Then add 50g of cold butter and stir until you get a homogeneous mixture. Finally, add the crushed peanuts and 1 teaspoon of fleur de sel.
- Pour the mixture into a refractory, cover with pvc and take it to the fridge while the dough finishes resting and bakes.
- After the dough has rested for 1 hour, open it with the help of a rolling pin and line a 27cm false-bottomed tin. It can be a little brittle, so open as you can and patch if necessary. When you cover the sides of the form, knead it well, trying to get as much air out as possible, otherwise it can go down in the oven. If this happens, remove the dough from the oven and press down the sides with a spatula. Take the shape with the open dough to the fridge for 5 minutes, meanwhile, preheat the oven to 220o.
- Remove the form from the freezer, poke holes in it with a fork and take it to the oven for 25 minutes or until the edges start to come away from the sides of the form.
- Once baked, remove the form from the oven and let it cool. Then add the salted caramel and spread it all over the base. Put the pie in the fridge again.
- Then prepare the chocolate ganache. Chop the semisweet chocolate into small pieces and place in a stainless steel or tempered glass bowl. Bring a pan (smaller than the bowl) with water to the fire and as soon as it boils, place the bowl over the pan and let the chocolate melt in a bain-marie. The bowl cannot touch the water, it must be heated by the steam of the water that is boiling below.
- Meanwhile, heat the cream and bring to a simmer. Remove when the first bubbles start to appear.
- Once the chocolate has almost completely melted, add the hot cream (it will finish the melting process) and stir until you have a homogeneous mixture. Add room temperature butter and mix again.
- Remove the pie from the fridge (make sure the caramel is chilled and firm, otherwise the ganache may mix with the caramel) and pour the chocolate over the caramel and spread with a spatula. And put it in the fridge for 4 hours. If you're in a hurry, you can put it in the freezer for 1 hour.
- Once the ganache is very firm, unmold the pie, sprinkle with the fleur de sel and serve next.
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