Brazilian recipe
Easy Homemade Dutch Pie: A Delicious Treat
A classic Dutch Pie recipe featuring a biscuit base, light cream filling, and a rich chocolate ganache topping. Perfect for any dessert occasion.
0.0 / 5 by 0 avaliações
Ingredients
600 ml fresh cream
250 g unsalted butter, at room temperature
200 g granulated sugar
80 g condensed milk
10 drops vanilla extract
120 g cornstarch biscuits
200 g chopped semi-sweet chocolate
10 g butter
100 g champagne or casadinho biscuits
250 g unsalted butter, at room temperature
200 g granulated sugar
80 g condensed milk
10 drops vanilla extract
120 g cornstarch biscuits
200 g chopped semi-sweet chocolate
10 g butter
100 g champagne or casadinho biscuits
Where to find ingredients
Fresh cream, condensed milk, butter, sugar, cornstarch biscuits, and champagne biscuits are easily found in the dairy and biscuit sections of any supermarket.
Semi-sweet chocolate bars for the ganache are also available in the candy or chocolate section of supermarkets.
For a more authentic experience, look for brands that generally offer good quality and flavor.
Semi-sweet chocolate bars for the ganache are also available in the candy or chocolate section of supermarkets.
For a more authentic experience, look for brands that generally offer good quality and flavor.
Preparation method
- In a bowl, beat the unsalted butter with the granulated sugar until a light and fluffy cream is formed
- Add the condensed milk and continue beating until well incorporated
- Fold in the fresh cream and vanilla extract, mixing gently with a whisk or spatula until a homogeneous cream is formed
- In a small saucepan, heat the 600 ml of cream over low heat, being careful not to let it boil
- Remove the saucepan from the heat and add the chopped semi-sweet chocolate and 10 g of butter
- Stir constantly until the chocolate and butter are completely melted, forming a smooth, glossy ganache
- Prepare a removable-edge cake pan (approximately 18 cm in diameter and 4 cm high), lining the sides with acetate ribbon or lightly greasing with butter
- Line the bottom of the pan with a layer of cornstarch biscuits, breaking them if necessary to fill all the spaces and form an even base
- Pour half of the prepared cream over the biscuit layer
- Make another layer with the remaining cornstarch biscuits
- Cover with the remaining cream, smoothing the surface with a spatula
- Refrigerate the pie for at least 2 hours, or until firm and well chilled
- Carefully unmold the pie, removing the acetate ribbon or wiping off excess butter
- Spread the reserved chocolate ganache over the top of the pie, allowing it to drip naturally down the sides
- Decorate the sides of the pie with the champagne biscuits, pressing lightly so they adhere to the ganache and form a beautiful border
Observations
The Dutch pie is a very popular dessert, known for its unique combination of textures and flavors. The crunchy biscuit base, the smooth and airy cream, and the chocolate topping create a delicious contrast that appeals to all palates. This recipe offers a homemade and uncomplicated version, perfect for those who want a practical dessert that still impresses with its presentation and sophisticated taste. It's ideal for parties, family lunches, or simply for a special sweet moment.
Ratings and comments