Name: Chocolate Pithiviers
Ingredients: ½ tbsp dark rum; beaten egg, to glaze; 75 g/3 oz caster sugar; 3 egg yolks; 110 g/4 oz plain chocolate, chopped; 1 quantity pastry as made for Anchovy and Onion Tarts; 25 g/1 oz plain flour; 2 small eggs (size 5–6); 110 g/4 oz caster sugar; 110 g/4 oz unsalted butter, softened; icing sugar, to dust; 110 g/4 oz ground almonds; 50 g/2 oz cocoa powder; 1 vanilla pod, split lengthways; 250 ml/9 fl oz milk

Preparation info

Difficulty
Medium

Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

About

Ingredients

For the crème pâtissière

    
    

Method

                                                               

    

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Ingredients

For the crème pâtissière

Method

Get instant online access via ckbk

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