Made by the Pastry Chef Sol Arceo
For sure you have tried the apple crumble before. Haven’t tried the chocolate crumble yet? Is time to discover it! Let’s get to work …
INGREDIENTS
Dough base:
– 2 Eggs
– 200gr Sugar
– 200gr Creamed butter
– 400gr Flour
– 15gr Baking powder
– Vanilla essence
Chocolate cream:
– 300gr Milk
– 100gr Sugar
– 1 Egg
– 30gr Corn starch
– 100gr Dark chocolate
Crumble:
– 100gr Cold butter
– 100gr Sugar
– 150gr Flour
PROCEDURE
Dough base:
- Whisk the butter with the sugar and the vanilla essence.
- Add the egg and emulsify.
- Add flour and baking powder. Unify without kneading excessively.
- Refrigerate 30 minutes to stretch and cover a 20cm diameter cake mold.
Chocolate cream:
- Bring the milk and sugar to a boil.
- Break the egg mixture and dissolve the cornstarch. Add a little milk if necessary.
- Add the egg and starch mixture to the hot milk. Beat and continue cooking until it thickens and boils. Remove from the heat.
- Add the chopped chocolate to the still hot mixture to dissolve it, Mix until completely melted.
- Fill the raw pie dough with the chocolate cream.
Crumble:
- Place all the ingredients in a food processor and process it until you get large lumps of dough.
- Place on the chocolate cream to cover completely
- Cook in a medium preheated oven at 160 ° C until the crumble is evenly browned.
- Let it cool down before removing from the mold and cutting.
And let’s try it!
SOL ARCEO studied professional Bakery and Pastry at the Gato Dumas School, works as a Pastry teacher and provides delicious cakes & chocolates at special events. She specializes in cake decorating, avant-garde chocolate, French pastry and nutrition. Follow Sol on Instagram and Facebook.
