Chocolate King Pie

COMPONENT BREAKDOWN PER PIECE

INVERTED COCOA PUFF PASTRY

1. Day 1: Prepare the base of the dough. Place into your mixing bowl: Cold water and salt. Then add the flours - N1, sifted cocoa powder and on the top the soft butter - N1. With the hook, mix gently. Pre shape and rest the dough 15 min outside, then make a nice square with a plastic wrap and store at 3 degrees in the fridge until the next day. 

2. The same day, mix with the hook, butter - N2 (Cut in cubes - keep cold) and flours - N2 + sifted cocoa powder. Make a nice square, wrap it and store at 3 °C in the fridge until the next day. 

3. Day 2: Incorporate the dough into the butter mix, give a double turn, rest for 2 hours at 3 °C. 

4. Give one more double turn, and keep for two hours at 3 °C. Give one single turn and keep overnight at 3 °C.

CHOCOLATE ALMOND CREAM

1. Combine together soft butter, icing sugar and cornstarch. 

2. Add the almond powder and then the pastry cream. 

3. Add gradually the tempered eggs, then the melted dark chocolate at 45 °C. 

4. Finalise with crushed roasted hazelnuts and drops of milk chocolate

PASTRY CREAM BASE

1. In a saucepan, boil milk with half of the sugar. 

2. Combine together egg yolks and the remaining of the sugar. Finish by the cornstarch. 

3. Cook all together as a pastry cream. 

4. Blend it 

5. Cool it down quickly in the freezer. 

6. Store in the fridge at 3 °C

CARAMEL OPALINE

1. Cook sugar, water and glucose until golden brown colour. 

2. Add the cocoa butter and pour onto a silpat. 

3. Let it cool down and blend in the robot coupe

ASSEMBLY PROCESS

1. Prepare the disks of puff pastry and let it rest 2 hours at 3 °C, (Bottom: 21 cm / Top: 22,5 cm) 

2. In a 6 inch ring spread 275 gr of chocolate almond cream and freeze it. 

3. Take the 1st disk of puff pastry (smallest), brush some eggs on the side and place in the middle of the frozen disk of chocolate almond cream. 

4. Take the second disk of puff pastry (Biggest), turn 1/4 of a turn and place on the top of it. Seal on the side without air bubbles. 

5. Place in the freezer for few minutes to make it firmer and cut with a sharp cutter at 20 cm diameter.

6. Rest minimum 2 hours, then freeze it or start baking process. 

7. Turn the king pie upside down to get the flat surface facing the top, then brush a first layer of egg wash on the King Pie, let it dry in the fridge, then brush a second layer and scrape the top with sharp cutter for the decoration. 

8. Bake on a Silpain sheet with some rings on each corners of the tray (4 - 5 cm) + 1 non stick tray (Spray some oil to make sure it will not stick to the top of the King Pie).

COMMENTS

- Convection oven: Bake at 165 °C for 60-65 minutes, damper open, speed 2 (Bake without tray on top for the first 15-20 min) then spread caramel opaline on it and bake again for 2-3 minutes.-

- Deck oven: Bake at 190 °C (Wachtel - Miwe) or 185 °C (TW Chungpu) top / 180 °C bottom (With wire rack underneath) for 60-65 minutes, damper open, (Bake without tray on top for the first 15-20 min) then spread caramel opaline on it and bake again for 2-3 minutes