This year, Easter is different but just as gourmet. In this period of confinement, the chef Amandine Chaignot of the restaurant Pouliche unveils a simple and gourmet recipe around chocolate, of course, to brighten up family meals and share a warm moment with your little tribe.
The recipe of the inimitable chocolate pie of Amandine Chaignot's grandmother, creamy and greedy, is easy to make with your children!
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Recipe for Amandine Chaignot's chocolate pie
For 4 to 6 people
Ingredients:
For the dough
250g of flour
125g of butter
5g of salt
For the chocolate cream
200g of chocolate
200g of cream
80g of milk
1 egg
Preparation :
Chocolate cream
Melt the chocolate in the cream. Add the milk and the beaten eggs.
Dough
Mix flour, salt and butter cut into pieces quickly. Shake and let rest for 30min. Roll out directly in the pie circle. The dough must be very crumbly. Bake in the oven at 170° for 20 min.
Pour the chocolate cream into the baked pie and bake at 120° for about 20min. The cream should not blow.
Let stand at temperature and enjoy without going back to the fridge.
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Location
Filly
11 Rue d'Enghien
75010 Paris 10
Official website
www.poulicheparis.com
