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Food & Drink Chocolate pie, by David Gallienne and Nespresso

19:15  30 march  2021
19:15  30 march  2021 Source:   football365.fr

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Tarte chocolat, noix de Pécan, par David Gallienne et Nespresso © Kevin Rauzy chocolate pie, pecans, by David Gallienne and Nespresso Imagine rather: a pie with a melting chocolate ganache, twisted by the crunchy Pean nuts ... tasty, this recipe imagined by the starry chef and winner of Top Chef 2020 is in addition thought to be more durable. It is indeed composed of organic chocolate and wonderfully gets married with Nespresso Organic Peru Organic coffee. To your aprons!

David Gallienne and Nespresso combine around a lasting approach to cooking and gastronomy. The Chef and Journalist Raphaële Marchal have been invited in the current women's kitchens to get to the furnaces around this gourmet and well thought recipe. In the kitchen, you will enjoy!

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for 4 people

sweet paste

380 g flour

230 g

140 g of icing sugar

40 g of almond powder

2 g of salt flower

90 g eggs

ganache chocolate

270 g of cream

200g chocolate

50 g of glucose

80 g of butter

caramel salted butter | PERCAN

100 g of sugar

30 g of butter

60 g of liquid cream

80 g of pecan nuts

2 g of salt flower

The sweet dough: work the ointment butter with the icing sugar. Add the flower of salt and the almond powder, then the flour and the eggs last. Let stand for 30 minutes the dough then spread and cook in white in 1 pie mold (or 4 tartlet mussels) Latest at 160 ° C for 20 | 25 minutes.

The salted butter caramel: making a caramel with the sugar. Decune with butter, add the cream then bring to a boil. Add the flower of salt and the torped and crushed pecans. Flow in the pie bottom.

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The Ganache: Melt the glucose, the butter over low heat and pour over chocolate. Emulsify and flow on the pie.

Finish: Arrange some pecan walnut kernels on the top. Cool before tasting.

Nespresso acts : To develop the first certified organic coffee of the brand, Nespresso's expert teams have traveled the most remote areas of the Andes. Peru Organic, in addition to being certified organic is above all a coffee of high quality, durable and neutral carbon, like all Nespresso cafes. It is grown at more than 1000 meters altitude by small farmers applying generation transmitted cultivation methods.

The ideal coffee : To accompany this gourmet recipe, we recommend the Café Peru Organic. This elegant and fruity coffee with grilled cereal notes, is indeed refreshing and perfect for breaking the intensity of cocoa.

The word of the expert :

to develop its certified organic cafes, Nespresso favors an approach which consists of bringing these coffee producers partners to organic agricultural practices, progressively but also more sustainable in order to continue to purchase next to them. This way that Nespresso has accompanied Indonesia's partner farmers in their transition to produce the second organic coffee Nespresso: Indonesia Organic.

Discover the other recipes imagined by David Gallienne and Nespresso:

Topinambour, Caramel Muscovado, Balsamic and Coffee, by David Gallienne and Nespresso

Mushroom Tart from Paris, Onion, Soy, Cafe, David Gallienne and Nespresso

Find all Nespresso commitments on nespresso.com/agit

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This is interesting!