Creamy Caramel Pie with Chocolate
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A decadent dessert featuring a crispy, aromatic crust with layers of creamy caramel and rich chocolate ganache, finished with a touch of fleur de sel for a chic, sweet and salty contrast.
00:45:00 total
Serves 8
medium
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Ingredients
- wheat flour (Renata Super Premium) - 250g (for the dough)
- sugar - 90g (refined, for the dough)
- salt - 1 pinch (for the dough)
- butter - 125g (chilled, for the dough)
- egg - 1 (whole, beaten, for the dough)
- sugar - 300g (for the caramel)
- fresh cream - 300g (for the caramel)
- salt - 1 pinch (for the caramel)
- whiskey - 1 shot (for the caramel)
- butter - 7g (small square, for the caramel)
- semisweet chocolate - 390g (chopped, for the ganache)
- fresh cream - 420g (for the ganache)
- butter - 90g (unsalted, cold, for the ganache)
- honey - 27g (for the ganache)
Instructions
- Prepare the Dough: Mix wheat flour, sugar, salt, and chilled butter cubes with fingertips until it turns into crumbs. Add a whole beaten egg to bind it all together. Wrap in plastic and refrigerate until well set.
- Roll and Bake the Dough: Roll the dough between two sheets of parchment paper to a size slightly larger than your 28 cm baking pan. Adjust the dough in the pan, remove excess, pierce the base with a fork, cover with parchment paper or aluminum and beans as weight, and bake at 190ºC for approximately 30 minutes. Remove beans and bake until golden brown.
- Make the Caramel: In a tall pan, melt sugar with a pinch of salt over medium heat, stirring to prevent burning. Once melted and colored, add room temperature fresh cream, stirring over low heat until creamy. Off the heat, add whiskey and a small square of butter. Let cool slightly and pour into the pie base. Refrigerate for about 10 minutes to set.
- Prepare the Chocolate Ganache: Boil fresh cream, then remove from heat and add chopped semisweet chocolate. Mix until incorporated. Finish with cold unsalted butter and honey. Pour over the set caramel layer. Refrigerate for at least 2 hours until well set.
- Finish and Serve: Finish with a dusting of cocoa powder and a sprinkle of fleur de sel. Serve chilled.
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