Chocolate and Caramel Fleur de Sel
October 27, 2017 - Recipes



– 250g of flour

– 50g of icing sugar

– 25g of almond powder

– 125g of cold butter

– 1 egg

– 1 pinch of salt


1. Mix the flour, almond powder, icing sugar and pinch of salt in the bowl of your robot with a leaf.

2. Add the cold butter and mix until a sandy mixture is obtained.

3. Stir the egg until your dough forms a compact and homogeneous ball.

4. Garnish your pie pan with the dough and chill for at least 45 minutes.

5. Preheat the oven to 200 ° C, bake for 10 minutes then lower the temperature to 180 ° C. Continue cooking until the dough is golden brown.

Caramel Cream


– 150g of caster sugar

– 50 g of butter

– 20 cl of liquid cream

3g of gelatin


1. Rehydrate the gelatin in a little cold water and warm the liquid cream.

2. Make a dry caramel (that is without water) with the sugar. Add the butter when the color becomes amber and mix.

3. Off the heat, add the liquid cream warmed previously.

4. Make the caramel thicken over low heat until it becomes smooth and even.

5. Melt the gelatin in the microwave and add it to the caramel.

6. Pour the caramel over the pie shell and chill.

Chocolate Ganache


– 180g of dark chocolate 66% Sao Tomé

– 175 ml of liquid cream

– 3g of gelatin

2 egg yolks

50g of caster sugar

100 ml of milk

Fleur de sel


1. Rehydrate the gelatin in a little cold water and boil the cream and milk mixture.

2. Blanch the eggs with the sugar, pour over the boiling mixture, whisk and put back on the heat.

3. Cook in a custard style, never stop mixing until the cream thickens, then add the melted gelatin.

4. Once the cream is cooked, pour it directly on the chopped chocolate and mix gently to melt the chocolate and obtain a creamy smooth.

5. Remove the pie shell and pour in the chocolate cream. Wait for the chocolate to freeze and then gently sprinkle with fleur de sel.
6. Put in the fridge a few hours before tasting.

Product Used


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