Rocher Chocolate Pie

Serves: 8

Ingredients

  • 445g pack Carême Sour Cream Shortcrust Pastry, defrosted
  • 250ml thickened cream
  • 150g dark chocolate, roughly chopped
  • 50g milk chocolate, roughly chopped
  • 100g almond meal
  • 80g hazelnuts, toasted, roughly chopped
  • 10 Ferrero Rocher chocolates, roughly chopped
  • Sea salt
  • 1 egg yolk beaten with a little milk
  • Crème fraiche, to serve

Method

  1. Preheat a fan forced oven to 180ºC (200ºC conventional oven).
  2. Use a 24cm round cake tin as a guide and cut one circle then repeat using a 22cm round cake tin.
  3. Pour cream into a small, heavy-based saucepan over medium heat. Bring to just below a boil, then remove from heat and quickly add dark and milk chocolate and stir until chocolate has melted completely. Allow to sit for 5 minutes to cool slightly, then add almond meal, hazelnuts and Ferrero Rocher and season with a pinch of salt. Mix well.
  4. Line a large baking tray with baking paper. Place the 22cm round of pastry on the baking sheet, spoon the Ferrero Rocher filling into the center, leaving a 3cm border around the edges.
  5. Place second 24cm pastry round on top and press down edges to seal. Brush with beaten egg, decorate at your whim.
  6. Bake for 35 minutes or until pastry is golden brown. Allow to sit for 10 minutes before serving with crème fraiche or thick cream.
Share this recipe

Looking for more great recipes?

Download our recipe eBooks!

Carême Puff Pastry Recipe E-book
Quick & Easy Puff Recipes
Discover Wholesome Baking
Discover Wholesome Baking
Our Favourite Pie Recipes
Our Favourite Pie Recipes