Chocolate Sabayon Pie, Recipe by PT Gandum Mas Kencana

Pie Shell

Ingredients:

230 gr     Medium Flour

110 gr     Soft Flour

 ¼ sdt     Baking powder

 ¼ sdt     Salt

225 gr     Butter

  90 gr     Cold Water

Method:

1. Heat up oven at 175oC

2. Combine all ingredients except cold water, mix with rub-in method, and then add cold water bit by bit until well combined.

3. Rest dough in chiller for ± 1 jam, roll dough and cast into pie mould

4. Rest for 30 minutes

5. Blind bake for ± 15 minutes

Chocolate Ganache

Ingredients :

300 gr     Colatta Couverture Dark 56%

200 gr     Haan Whiptopp Baking & Cooking (dilute 1:2)

Method:

• Heat up Haan Whiptopp BC, pour into chopped

   Colatta Couverture, mix well.

Caramelized Banana

300 gr     Banana (slice)

  25 gr     Sugar

                Butter, as needed

Method:

• Heat butter, add banana and sugar, cook until become caramelized banana

Sabayone Sauce

Ingredients:

  2 pcs    Egg yolk

  1 pc      Egg

  40 gr     Granulated Sugar

 50 ml     Fermented Glutinous Rice Water

  50 gr     Haan Whiptopp Beverage & Dessert (whipped)

                Vanilla essence, as needed

Method:

1. Whisk egg, egg yolk, and sugar in a bowl over hot water until fluffy

2. Add fermented glutinous rice water, mix well

3. After cool down, add Haan Whiptopp and vanilla essence, mix well.

Finishing:

1. Pour chocolate ganache into pie, arrange caramelized banana on top of chocolate ganache, and pour sabayon sauce on top

2. Garnish with whipped cream, sprinkle with grated Colatta Couverture Dark.

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