Hazelnut Chocolate French Pie
Crispy pastry encases a rich hazelnut-chocolate filling, brushed with egg wash and baked until golden.
Ingredients
butter (for crust)
70 g
low-gluten flour (for crust)
140 g
powdered sugar (for crust)
70 g
egg (for crust)
30 g
salt (approx 1.25ml, for crust)
1/4 tsp
hazelnuts (for filling)
50 g
dark chocolate sauce (for filling)
160 g
beaten egg (for brushing surface)
to taste
Instructions
1
Make hazelnut chocolate filling
Place hazelnuts in an oven at 170℃ and bake for 5~7 minutes until fragrant. Remove and let cool, peel off the skins, then chop into small crumbs. Mix the chocolate sauce and hazelnut crumbs together, stir well to make hazelnut chocolate filling.
2
Make crust dough
Cut butter into small cubes and soften at room temperature, add salt and mix evenly. Add powdered sugar, whip the butter slightly. Add beaten egg in two batches, stirring well each time. Sift in the flour, use a rubber spatula to mix the flour and butter into a soft crust dough.
3
Wrap filling and shape
Take 30g of crust dough, flatten into a round shape, pipe in 20g of hazelnut chocolate filling. Wrap the filling with the crust, place the sealed dough with the seam side down into a round mold.
4
Bake
After making all the pies, brush a layer of beaten egg on the surface. Use a fork to cross several lines on the surface as decoration, then put into the preheated oven at 185℃, bake for 20~25 minutes until the surface is golden brown, then remove from the oven.
