Salted Caramel Chocolate Cream Pie Recipes

Steps:

• Sieve the flour and cocoa into a bowl. Put the butter in a saucepan and add 225ml water. Bring to a fast boil, then simmer until the butter has melted. Tip in the flour mixture and quickly beat with a wooden spoon until the mixture comes together to a smooth, shiny dough, and pulls away from the sides of the pan. Tip the dough into a bowl and spread it up the sides with your spoon to help it to cool down quickly (but don't let it cool completely - it's easier to incorporate the eggs while it's still warm). Heat oven to 200C/180C fan/ gas 6 and line 2 baking sheets with baking parchment.
• While the dough is still warm, add the eggs a little at a time, beating well with a wooden spoon between each addition. You're looking for a smooth consistency, that reluctantly falls off the spoon in a V shape (you may not need to use all the egg). If the mixture becomes too runny, you won't be able to pipe it; if it's too thick, it won't puff up in the oven. When you're happy with the consistency, spoon it into a disposable piping bag.
• Snip off the end of the piping bag to give you a 1cm opening. Holding the bag at a 90-degree angle to the baking tray, pipe balls of the dough, about the size of a walnut, over the 2 sheets - you should make 18-20 in total. Dip your finger in a little water and gently pat down any peaks on the top of the balls of dough. Place the 2 sheets in the oven and bake for 25-30 mins, swapping the trays over after 20 mins. The choux buns should be puffed up and crisp when cooked. Leave to cool completely.
• Spoon the caramel into a large bowl, add 1/2 tsp salt, mix well and taste - add a little more salt if you like. Add the cream and whisk until holding soft peaks (the cream can now be stored in the fridge for up to 1 day).
• Split the choux buns in half, spoon a generous dollop of salted caramel cream into each and replace the lids. Melt the white and dark chocolates in 2 bowls suspended over pans of gently simmering water, or in the microwave. Transfer the dark chocolate to a piping bag and set aside to cool a little. Top each bun with a spoonful of white chocolate, stack the profiteroles on a plate or cake stand, then drizzle over the dark chocolate and sprinkle with chocolate sprinkles or edible glitter, if you like. Serve straight away.

Steps:

• On a lightly floured work surface, roll pate sucree to 1/8-inch thickness. Fit into a 9-inch pie dish. Trim edges, leaving a 1-inch overhang. Tuck overhang under dough so edges are flush with rim, and crimp edges. Lightly prick bottom of dough with a fork. Refrigerate for 30 minutes.
• Preheat oven to 350 degrees. Line dough with parchment, and fill with pie weights or dried beans. Bake until edges begin to look dry, 20 to 22 minutes. Carefully remove weights and parchment. Bake until crust is darker around edges and bottom looks dry, 10 to 12 minutes. Let cool completely on a wire rack. (Chocolate crust can be stored overnight.)
• Whisk together sugar, cornstarch, and salt in a small bowl. Heat milk and chocolate in a medium saucepan over medium-high heat, stirring occasionally, until chocolate melts.
• Whisk 1 cup hot milk mixture into sugar mixture until smooth. Whisk milk-sugar mixture into the remaining milk mixture in the saucepan. Cook over medium heat, stirring constantly, until bubbling and thick, 4 to 5 minutes total (about 2 minutes after it comes to a boil).
• Whisk yolks in a medium bowl until combined. Pour in milk mixture in a slow, steady stream, whisking until completely incorporated. Return mixture to saucepan. Cook over medium heat, stirring constantly, until it just begins to bubble, 1 to 2 minutes.
• Remove from heat, and stir in vanilla. Let custard cool in saucepan on a wire rack, whisking occasionally, for about 10 minutes.
• Pour custard into chocolate crust. Press plastic wrap directly on surface of custard. Refrigerate until custard filling is chilled and firm, at least 4 hours (or overnight).
• Spread caramel whipped cream over pie. Using a vegetable peeler, scrape chocolate block at a 45-degree angle to make a small mound of shavings, and sprinkle over whipped cream. Serve immediately, or refrigerate and serve within 2 hours.