Layered pie with cream and chocolate
8 servings
35 minutes
Layered pie with cream and chocolate is a refined treat inspired by Russian culinary traditions. Its delicate layers of flaky pastry are soaked in velvety cream, creating a delightful contrast of textures. The history of such pies goes back centuries when puff pastry was valued for its lightness and flakiness. The dessert is adorned with thin streams of melted chocolate that not only add a rich aroma but also turn each serving into a small work of art. This pie is perfect for cozy tea parties, celebrations, and gatherings with loved ones. Its softness, sweetness, and slight bitterness of dark chocolate create a harmonious taste, making the preparation an engaging culinary process.
1
Preheat the oven to 200 degrees. Line the baking tray with parchment paper.
2
Roll the dough into a rectangle of 22×30 cm. Transfer to paper and place in the oven for 15–20 minutes. Remove the well-browned dough and let it cool slightly, then cut horizontally with a sharp knife and divide into two large sheets.
- Puff pastry: 200 g
3
In a bowl, whip the cream with powdered sugar until soft peaks form and spread the resulting cream evenly over the bottom layer. Grate chocolate (about 40 grams) directly on top of the cream to create a not too thick layer, then cover with the top layer of dough.
- Cream 33%: 300 ml
- Powdered sugar: 4 tablespoons
- Dark chocolate: 100 g
4
Melt the remaining chocolate and drizzle it over the dough surface in thin diagonal streams. Once the chocolate hardens, cut it into rectangular pieces with a sharp knife and serve immediately.
- Dark chocolate: 100 g