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2 Lawson Street
Byron Bay, NSW, 2481
Australia

+61 2 6685 7974

LOVE BYRON BAY ....SPECIALISTS IN INTERNATIONAL AND LOCAL CHOCOLATE.

Love Byron Bay creperie and chocolate boutique is dedicated to sourcing, creating and sharing a quality chocolate experience from Byron Bay, Australia. We'll cultivate your understanding of cocoa, stimulate the palate with a discerning appreciation, fire the imagination with unique chocolate encounters and share the passion for this legendary food of the gods. Exceptional chocolate infused with delicious flavours, irresistible aromatic characteristics and high quality cocoa. 

Choc Recipe: Chocolate Pumpkin Brûlée Pie

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Choc Recipes, Choc Facts, Choc Travels and our regular Chocoholic-not-so-Anonymous feature. All this and more in our weekly blog.

Choc Recipe: Chocolate Pumpkin Brûlée Pie

Alison Campbell

Now for something a little bit more decadent, this month's Choc Recipe is an incredible triple-layer chocolate, pumpkin and brûlée pie with crisp pastry, a chocolate and pumpkin filling and a glazed top. Yum. :)

chocolate pumpkin brulee pie.jpg

Ingredients

For The Crust
50 grms cocoa powder
175 grms plain flour
2 tbsp icing sugar
115 grms butter, chilled and diced
1 egg yolk
100 grms dark chocolate (no more than 62% cocoa solids), melted
50 grms granulated sugar

For the Pumpkin Filling
425 grms tin of puréed pumpkin, (or 1 butternut squash, roasted then puréed to give you 425g)
2 tbsp plain flour
grated zest of 1 orange
1 pinch of ground cloves
1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp grated nutmeg
100 grms soft dark brown sugar
300 ml crème fraîche, beaten
2 large free-range eggs
2 large free-range egg yolks, beaten

Method

Sift the cocoa powder, flour, icing sugar and a pinch of salt into a food processor. Add the butter and process until it resembles fine crumbs. In a bowl, mix the egg yolk with 60ml of water and gradually pulse it into the flour mixture until you have a rough dough.

Place the dough on a clean surface and knead it for 30 seconds or until smooth, then flatten it into a disc. Wrap it in cling film and chill in the fridge for 30 minutes. After that, roll out the dough and use it to line a 23cm pie tin. Trim the excess pastry so you're left with 2.5cm overhang. Tuck this under, ensuring it's level with the rim to give a raised edge, and crimp with your fingers and thumb. Prick the base with a fork and pop it in the fridge for 30 minutes.

Heat the oven to 200°C/400°F/gas 6. Line the pie crust with baking paper and dried baking beans, then bake
for 20 minutes. Remove the paper and beans and return it to the oven for 5 more minutes. Allow the pie crust to cool, then pour in the melted chocolate and allow it to set.

For the filling, combine all the ingredients in a bowl, then pour the mixture into the pie crust. Reduce the oven to 180°C/350°F/gas 4 and bake the pie for 40–50 minutes, until the filling is just set (be careful not to overcook it as it can crack). When it's cooked, let it cool, then leave the pie in the fridge overnight to chill.

When ready to serve the pie, sprinkle the granulated sugar over the surface and caramelise it with a cook's blowtorch.

Serves 12

Recipe by Susie Theodorou
Source jamieoliver.com