For 6 persons
- 250 gr. sweet dough
- 10 gr. cocoa
- 20 gr. icing sugar
For the ganache:
- 100 gr. black bitter chocolate 71%
- 125 gr. cream brown
- 100 gr. liquid cream
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45 mn. |
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15 mn. 180°C.(th.6)/400-425 °F |
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- Preheat oven to 180 ° C. (th.6). In terms of work, spread the sweet pastry and fill the bottom of the pie, cover with dried beans, Bake for 15 minutes.
15 min. Turn out and cool.
- Prepare the ganache, place the cream to boil, then pour it over crushed chocolate into small pieces. Stir and remove 3 / 4 of this preparation still warm.
Mix the 3 / 4 sampled, cream of brown.
Cover bottom of pie with cold ganache. Reserve in refrigerator, cake and ganache rest for 30 minutes. approx.
- Remove the pie and the rest of ganache from the refrigerator. Spread the remaining ganache over the top of the pie. Using a spatula, placed on the surface of the pie, make the peaks of the hedgehog.
Put in refrigerator for 15 minutes.
- Just before serving sprinkle the tart hedgehog cocoa powder and icing sugar mixture.
Serve with custard.
French