[Christmas] Chocolate pie with clementines jam and whipped cream
You can download the entire recipe for free : HERE.
For The Kitten, the combination of chocolate, citrus and cinnamon is directly synonymous with Christmas and New Year celebrations. That’s why, for a change, he doesn’t offer you a log recipe but a chocolate pie. Very easy to make. Ready in advance and terribly greedy. Well, at the same time this recipe is an adaptation of Philippe Conticini‘s chocolate tart to which The Kitten adds a homemade clementine confit to bring freshness and acidity and a little whipped cream topped with cinnamon.
Inspired by this incredible Chief…little chance of being wrong;)
Concerning the dough, The Kitten uses semi-salted butter because it brings an inimitable taste to the dough. Be careful not to over-mix the dough: as soon as all the ingredients are agglomerated together, stop everything. Without this, you will activate the gluten and obtain an elastic paste that will shrink during cooking.
To make the ganache, pour the milk+cream in several times to obtain a beautiful emulsion and a perfectly homogeneous apparatus. Here, Le Chat does not specify whether it is dark chocolate or milk chocolate for a good reason: do as you wish! Keep in mind that you need 200g of chocolate but then adapt to your tastes and those of your guests: 100% dark chocolate or half/half for example. You are free to go! The baking time will depend on the thickness of your pie. This ranges from 20 minutes for a thin pie to 50 minutes if you like thicker pies (as shown in the pictures). A good indicator: when the chocolate pie is baked, the sides are slightly cracked. The whole must remain shaky, with a texture similar to that of crème brulée.
The clementine confit. Here, The Kitten chose to keep the membranes of the clementine districts. These bring a very light touch of bitterness. If you prefer, you can lift the supremes to keep only the flesh and thus not have this bitterness. Depending on your preferences, you can mix this confit for a long time to obtain a very smooth texture or, on the contrary, mix very little to keep some chunks. Your dessert, your tastes! Finally, if you run out of time, simply replace this jam with a pot marmalade or any jam of your choice.
The recipe for whipped cream is already known to blog regulars😉 but it is not essential. It brings a different texture by bringing smoothness to the dessert and can even be replaced by a little salted butter caramel for example.
[Christmas] Chocolate and cinnamon pie, clementine confit
Ingredients (for 6 to 8 people)
For the sweet dough
- 125 gr butter ointment + 10g melted butter
- 30 g almond powder
- The zest of 5 clementines
- 120 g icing sugar
- 1 egg
- 250 gr T55 flour
For the clementine confit
- 10 clementines
- 150g of sugar
- The juice of 2 clementines
For the chocolate device
- 200 g chocolate
- 150 g whole milk
- 150 g liquid cream
- 1 beaten egg
For the whipped cream
- 150g of whipped cream
- 50g of mascarpone
- 50g icing sugar
- Flower of salt
Preparation (10 min + 12h rest)
Sweet dough (available the day before)
- In the bowl of the food processor with the leaf (or in a bowl) mix the butter ointment with the icing sugar.
- Add the almond powder and orange zest. Mix and then add the egg. Mix again to obtain a homogeneous consistency.
- Place your flour on a clean work surface or board. Dig a well and pour in the contents of the bowl.
- With a maryse or horn, mix, bringing the flour back towards the centre. When all the flour is absorbed, flatten the dough with the palm of your hand (the dough must still be crumbly).
- Form a ball, film on contact and set aside in the fridge for at least 4 hours.
- On a floured work surface, spread the dough with a rolling pin to a thickness of 0.5 cm.
- Place the dough in a pie circle with parchment paper. Film on contact and let it rest again for 4 hours or even at night.
- Prick the pie. Place a cooking sheet and cooking weights (or an aluminium sheet) on top and cook for 15 min at 180°C and then 7 min without the weights and the cooking sheet.
- Let cool, then apply a little melted butter with a brush to the whole dough (to make it waterproof).
- Peel the clementines and dice the segments.
- Pour the sugar, clementine juice and clementine cubes into a saucepan and bring to a boil.
- Put on low heat for about twenty minutes (the mixture must have a syrupy texture).
- Mix to obtain the desired consistency.
- Place a thin layer of this confit in the pie shell.
- In a saucepan, heat the milk and cream.
- Melt the chocolate in a water bath.
- Pour the milk+cream mixture over the melted chocolate and mix (with a whisk or maryse) to create an emulsion.
- Add the beaten egg and mix again.
- Pour it into the pie shell (to the brim), over the clementine confit and bake for 30 min at 150°C depending on the thickness of the pie.
- Let it rest. Place a few grains of sea salt on the surface of the pie.
- In a bowl, mix the cream and mascarpone.
- Beat at low speed carefully to obtain a homogeneous mixture.
- With an electric whisk or in a food processor, simply whip the cream into whipped cream.
- Poach the whipped cream over the chocolate pie. Sprinkle with a veil of powdered cinnamon just before serving.