Oh. my. good. It’s so good! A relatively simple pie that doesn’t need to be baked, and if you leave out the chocolate cremeux, you don’t have to fight with house air either (which isn’t really complicated at all, but it has a reputation for that). If there are too many elements, you can simply choose as you like and make more of a few.
What you need: sugar thermometer, 20-centimetre mould (if you only have an 18 cm one that’s fine; then it will just be a little bit taller), a piping bag and a little serrated tulle
Biscuit base with milk chocolate
Ingredients:
200 grams oat biscuits
150 grams of good milk chocolate (I use Jivara from Callebaut)
A bit of salt
Prep:
Crush the biscuits in a bag with a rolling pin. Melt the chocolate and stir it into the biscuit crumbs. Season with salt and spread the mass in a 20-centimetre mould using the bottom of a glass. Pound it thoroughly everywhere and make a small jar of approximately 1.5-2 centimetres. Put it in the fridge while you make the caramel.
Liquorice caramel
Ingredients:
140 grams of sugar
1 dl cream
2 teaspoons raw liquorice powder
20 grams of butter
a bit of salt
Prep:
Put the sugar, cream and raw liquorice in a pan and let it boil. Turn down to medium heat and let it heat up to 110-115 degrees using a sugar thermometer. If you don’t have it, you can go by the consistency of the caramel: as soon as you can roll it into a ball between your fingers, take it off the heat. Stir in the butter immediately and season with salt (be careful, it’s hot!) Pour it on the bottom directly while it’s still liquid. Refrigerate the tart while you make the praline.
Pecan praline
Ingredients
150 grams of pecans
100 grams of sugar
Prep:
Put the sugar in a saucepan and heat it to a golden caramel over medium heat. Put the pecans in the pan and stir until the sugar mass is distributed over the nuts. Pour the mass out onto a piece of baking paper, sprinkle with a little salt if necessary and let it cool. Roughly chop the nuts and put them in a blender and blend until the mass becomes liquid (it takes a few minutes – depending on the blender’s ability). Spread the praline on top of the caramel and refrigerate the tart again.
Milk chocolate ganache
Ingredients:
200 grams of milk chocolate
100 grams of cream
Prep:
Coarsely chop the chocolate and put it in a bowl. Heat the cream to boiling point and pour it over the chocolate. Cover the bowl with a plate and let it stand for 3 minutes. Now stir vigorously in the bowl until the ganache gathers and becomes glossy. Immediately pour the ganache onto the praline and refrigerate the tart again.
Milk chocolate cremeux
Ingredients:
1 leaf gelatin
160 ml cream
2 egg yolks
15 grams of sugar
140 grams of milk chocolate
a bit of salt
Prep:
Finely chop the chocolate and put it in a bowl. Heat the cream to just below boiling point in a small saucepan. Whisk the egg yolks and sugar together very briefly. Pour the hot cream into the eggnog, stir and pour it all back into the pot again. On low to medium heat, heat the mixture up to 83 degrees, stirring constantly. Sieve the cream at 83 degrees, add the house air, stir and pour the cream over the chocolate. Stir until the cremeux comes together and becomes completely glossy. Cover the cream with cling film so that it rests completely on top of the cream. Put it in the fridge for 3 hours and then put it in a piping bag with a small serrated tulle. Sprinkle small dots onto the pie.
Decorate the pie as you wish; I had some leftover mousse bombs that I used and some forest acid.
