Pie Ingredients

  • 95g powdered sugar
  • 150g butter at room temperature
  • 30g almond powder
  • 1 pinch of salt
  • 225g of flour
  • 15g of cocoa powder
  • 1 egg

Caramel sauce

  • 150g 30% cream
  • 60g of butter
  • 2 pinch of salt
  • 150g of caster with sugar
  • 3 tbsp of water

Chocolate mousse 

  • 200g semi-sweet baking chocolate
  • 400g 35% cream
  • 200g of whole milk
  • 20g of cocoa powder


Pie preparation (step 1)

  1. Mix together, by hand, powdered sugar, butter and almond powder.
  2. Add the flour, salt and cocoa.
  3. Add the egg.
  4. Mix the dough with the palm of your hand.
  5. Roll out the dough, make small holes in it with a fork – if the dough is too soft, put it in the fridge a few minutes and try to roll it out.
  6. Place it in a pie pan.
  7. Bake at 335F for 20 min

Caramel sauce preparation (step 2)

  1. Make a caramel with the sugar. In a saucepan, pour the sugar with the water and mix over medium heat until caramel color.
  2. Add the butter and mix.
  3. Once well mixed, progressively add the cream in 3 times.
  4. Add the salt.
  5. Pour the mixture into the cooked pie crust.
  6. Put this preparation in the fridge while you prepare the chocolate mousse.

Chocolate mousse preparation (step 3)

  1. In a pan, warm up the cocoa and milk until it starts bubbling.
  2. Add the baking chocolate in the pan out the fire
  3. Separately, whip the cream by hand or with a mixer until the mixture whitens and doubles in volume to form a thick and smooth cream, which flows like a ribbon and falls back into folds when you lift the whisk.
  4. Add the cream to the first mixture.
  5. Pour into the pie, over the caramel sauce
  6. Sprinkle with cocoa

Wine and Food


Côté Mas,

Brut Rosé

AOP Crément de Limoux

Tiramisu tartlet

Tiramisu tartlet

Fried foie gras, roast apples and a reduction of raspberry vinegarIngrédients  Pie Crust - 75 g sugar - 2 egg yolks - 135 g flour - 15 g bitter cocoa powder - 90 g butter Coffe Mascarpone Mousse - 375 g mascarpone - 3 eggs - 75 g sugar - 3 teaspoons coffee extract -...

read more
Chocolate ganache and tonka cake roll

Chocolate ganache and tonka cake roll

Ingredients1ST MIXTURE 1 egg 1 egg yolk 60g of sugar 2ND MIXTURE 1 egg white 60g of sugar 3RD MIXTURE 60g of flour 5g of starch (corn flour Ganache  150g of dark baking chocolate 40g of sugar 3 egg yolks 150g of milk 150g of heavy cream 1 tonka bean Syrup 150g of...

read more
Scallop carpaccio with citrus

Scallop carpaccio with citrus

Ingredients   12 fresh scallops 1 grapefruit 2 lemons 2 oranges 20 cl of Astelia olive oil 1 tablespoon of fresh dill Direction Thinly slice the scallops and place them on a plate. Make a citrus vinaigrette: zest the different citrus fruits, mix the zest with...

read more