{"id":4822,"date":"2020-11-29T20:56:47","date_gmt":"2020-11-29T20:56:47","guid":{"rendered":"https:\/\/paulmas.com\/?page_id=4822"},"modified":"2020-12-01T09:48:34","modified_gmt":"2020-12-01T09:48:34","slug":"chocolate-caramel-pie","status":"publish","type":"page","link":"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/chocolate-caramel-pie\/","title":{"rendered":"Chocolate Caramel Pie"},"content":{"rendered":"

[et_pb_section fb_built=”1″ fullwidth=”on” _builder_version=”3.22″ background_image=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2015\/03\/cote-mas-vigne-restaurant.jpg” custom_padding=”||0px|”][et_pb_fullwidth_header title=”C\u00f4t\u00e9 Mas – Luxe Rural” content_max_width=”none” _builder_version=”3.16″ background_color=”rgba(255, 255, 255, 0)” button_one_letter_spacing_hover=”0″ button_two_letter_spacing_hover=”0″ button_one_text_size__hover_enabled=”off” button_two_text_size__hover_enabled=”off” button_one_text_color__hover_enabled=”off” button_two_text_color__hover_enabled=”off” button_one_border_width__hover_enabled=”off” button_two_border_width__hover_enabled=”off” button_one_border_color__hover_enabled=”off” button_two_border_color__hover_enabled=”off” button_one_border_radius__hover_enabled=”off” button_two_border_radius__hover_enabled=”off” button_one_letter_spacing__hover_enabled=”on” button_one_letter_spacing__hover=”0″ button_two_letter_spacing__hover_enabled=”on” button_two_letter_spacing__hover=”0″ button_one_bg_color__hover_enabled=”off” button_two_bg_color__hover_enabled=”off”][\/et_pb_fullwidth_header][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”3.22″ custom_padding=”5px|||”][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”3.22″ custom_padding=”0px|||” animation_style=”flip”][et_pb_row make_equal=”on” _builder_version=”3.25″][et_pb_column type=”4_4″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.6.1″ _module_preset=”default” text_text_color=”#261402″ background_color=”#f5e7d4″ custom_padding=”10px|10px|10px|10px|false|false”]<\/p>\n

<\/span><\/span>Chocolat Caramel pie<\/h3>\n

[\/et_pb_text][et_pb_image src=”https:\/\/www.paulmas.com\/wp-content\/uploads\/2020\/12\/Chocolate-pie-CM-Brut-Rose-1000.jpg” title_text=”chocolate and caramel tart on dark blue background” align=”center” _builder_version=”4.6.1″ _module_preset=”default” custom_padding=”20px|20px|20px|20px|false|false” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][et_pb_text _builder_version=”4.6.1″ _module_preset=”default” text_text_color=”#707070″]<\/p>\n

WINE PAIRING SUGGESTION : C\u00d4T\u00c9 MAS CR\u00c9MANT DE LIMOUX BRUT ROS\u00c9<\/strong><\/p>\n

https:\/\/www.vivino.com\/cote-mas-cremant-de-limoux-brut-rose\/w\/1495446?ref=nav-search<\/a><\/p>\n

[\/et_pb_text][et_pb_text _builder_version=”4.6.1″ _module_preset=”default” text_text_color=”#261402″ border_color_all=”#261402″ border_width_bottom=”1px”]<\/p>\n

Pie Ingredients<\/h4>\n

[\/et_pb_text][et_pb_text _builder_version=”4.6.1″ _module_preset=”default” text_text_color=”#707070″]<\/p>\n

    \n
  • 95g powdered sugar<\/li>\n
  • 150g butter at room temperature<\/span><\/li>\n
  • 30g almond powder<\/li>\n
  • 1 pinch of salt<\/span><\/li>\n
  • 225g of flour<\/span><\/li>\n
  • 15g of cocoa powder<\/span><\/li>\n
  • 1 egg<\/span><\/li>\n<\/ul>\n

    [\/et_pb_text][et_pb_text _builder_version=”4.6.1″ _module_preset=”default” text_text_color=”#261402″ border_color_all=”#261402″ border_width_bottom=”1px”]<\/p>\n

    Pie preparation (step 1)<\/h4>\n

    [\/et_pb_text][et_pb_text _builder_version=”4.6.1″ _module_preset=”default” text_text_color=”#707070″]<\/p>\n

      \n
    1. Mix together, by hand, powdered sugar, butter and almond powder.<\/span><\/li>\n
    2. Add the flour, salt and cocoa.<\/span><\/li>\n
    3. Add the egg.<\/li>\n
    4. Mix the dough with the palm of your hand.<\/span><\/li>\n
    5. Roll out the dough, make small holes in it with a fork \u2013 if the dough is too soft, put it in the fridge a few minutes and try to roll it out.<\/span><\/li>\n
    6. Place it in a pie pan.<\/span><\/li>\n
    7. Bake at 335F for 20 min.<\/span><\/li>\n<\/ol>\n

      [\/et_pb_text][et_pb_text _builder_version=”4.6.1″ _module_preset=”default” text_text_color=”#261402″ border_color_all=”#261402″ border_width_bottom=”1px”]<\/p>\n

      Caramel sauce Ingredients<\/h4>\n

      [\/et_pb_text][et_pb_text _builder_version=”4.6.1″ _module_preset=”default” text_text_color=”#707070″]<\/p>\n

        \n
      • 150g 30% cream\u00a0<\/li>\n
      • 60g of butter<\/li>\n
      • 2 pinch of salt<\/li>\n
      • 150g of caster with sugar<\/li>\n
      • 3 tbsp of water<\/li>\n<\/ul>\n

        [\/et_pb_text][et_pb_text _builder_version=”4.6.1″ _module_preset=”default” text_text_color=”#261402″ border_color_all=”#261402″ border_width_bottom=”1px”]<\/p>\n

        Caramel sauce preparation (step 2)<\/h4>\n

        [\/et_pb_text][et_pb_text _builder_version=”4.6.1″ _module_preset=”default” text_text_color=”#707070″]<\/p>\n

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

          [\/et_pb_text][et_pb_text _builder_version=”4.6.1″ _module_preset=”default” text_text_color=”#261402″ border_color_all=”#261402″ border_width_bottom=”1px”]<\/p>\n

          Chocolate mousse Ingredients<\/h4>\n

          [\/et_pb_text][et_pb_text _builder_version=”4.6.1″ _module_preset=”default” text_text_color=”#707070″]<\/p>\n

            \n
          • 200g semi-sweet baking chocolate<\/span><\/li>\n
          • 400g 35% cream\u00a0<\/li>\n
          • 200g of whole milk<\/li>\n
          • 20g of cocoa powder<\/span><\/li>\n<\/ul>\n

            [\/et_pb_text][et_pb_text _builder_version=”4.6.1″ _module_preset=”default” text_text_color=”#261402″ border_color_all=”#261402″ border_width_bottom=”1px”]<\/p>\n

            Chocolate mousse preparation (step 3)<\/h4>\n

            [\/et_pb_text][et_pb_text _builder_version=”4.6.1″ _module_preset=”default” text_text_color=”#707070″]<\/p>\n

              \n
            1. In a pan, warm up the cocoa and milk until it starts bubbling. <\/span><\/li>\n
            2. Add the baking chocolate in the pan out the fire<\/strong><\/span><\/li>\n
            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.<\/span><\/li>\n
            4. Add the cream to the first mixture.<\/span><\/li>\n
            5. Pour into the pie, over the caramel sauce<\/span><\/li>\n
            6. Sprinkle with cocoa<\/li>\n<\/ol>\n

              [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

              Chocolat Caramel pieWINE PAIRING SUGGESTION : C\u00d4T\u00c9 MAS CR\u00c9MANT DE LIMOUX BRUT ROS\u00c9 https:\/\/www.vivino.com\/cote-mas-cremant-de-limoux-brut-rose\/w\/1495446?ref=nav-searchPie 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 Pie preparation (step 1) Mix together, by hand, powdered sugar, butter and almond powder. Add the […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":4772,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-4822","page","type-page","status-publish","hentry"],"yoast_head":"\nChocolate Caramel Pie - Les Domaines Paul Mas<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/chocolate-caramel-pie\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chocolate Caramel Pie - Les Domaines Paul Mas\" \/>\n<meta property=\"og:description\" content=\"Chocolat Caramel pieWINE PAIRING SUGGESTION : C\u00d4T\u00c9 MAS CR\u00c9MANT DE LIMOUX BRUT ROS\u00c9 https:\/\/www.vivino.com\/cote-mas-cremant-de-limoux-brut-rose\/w\/1495446?ref=nav-searchPie 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 Pie preparation (step 1) Mix together, by hand, powdered sugar, butter and almond powder. Add the […]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/chocolate-caramel-pie\/\" \/>\n<meta property=\"og:site_name\" content=\"Les Domaines Paul Mas\" \/>\n<meta property=\"article:modified_time\" content=\"2020-12-01T09:48:34+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/chocolate-caramel-pie\/\",\"url\":\"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/chocolate-caramel-pie\/\",\"name\":\"Chocolate Caramel Pie - Les Domaines Paul Mas\",\"isPartOf\":{\"@id\":\"https:\/\/www.paulmas.com\/#website\"},\"datePublished\":\"2020-11-29T20:56:47+00:00\",\"dateModified\":\"2020-12-01T09:48:34+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/chocolate-caramel-pie\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/chocolate-caramel-pie\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/chocolate-caramel-pie\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\/\/www.paulmas.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Private: Restaurant C\u00f4t\u00e9 Mas\",\"item\":\"https:\/\/www.paulmas.com\/en\/?page_id=1208\"},{\"@type\":\"ListItem\",\"position\":3,\"name\":\"Recipes\",\"item\":\"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/\"},{\"@type\":\"ListItem\",\"position\":4,\"name\":\"Chocolate Caramel Pie\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.paulmas.com\/#website\",\"url\":\"https:\/\/www.paulmas.com\/\",\"name\":\"Les Domaines Paul Mas\",\"description\":\"Le luxe rural depuis 1892\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.paulmas.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Chocolate Caramel Pie - Les Domaines Paul Mas","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/chocolate-caramel-pie\/","og_locale":"en_US","og_type":"article","og_title":"Chocolate Caramel Pie - Les Domaines Paul Mas","og_description":"Chocolat Caramel pieWINE PAIRING SUGGESTION : C\u00d4T\u00c9 MAS CR\u00c9MANT DE LIMOUX BRUT ROS\u00c9 https:\/\/www.vivino.com\/cote-mas-cremant-de-limoux-brut-rose\/w\/1495446?ref=nav-searchPie 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 Pie preparation (step 1) Mix together, by hand, powdered sugar, butter and almond powder. Add the […]","og_url":"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/chocolate-caramel-pie\/","og_site_name":"Les Domaines Paul Mas","article_modified_time":"2020-12-01T09:48:34+00:00","twitter_card":"summary_large_image","twitter_misc":{"Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/chocolate-caramel-pie\/","url":"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/chocolate-caramel-pie\/","name":"Chocolate Caramel Pie - Les Domaines Paul Mas","isPartOf":{"@id":"https:\/\/www.paulmas.com\/#website"},"datePublished":"2020-11-29T20:56:47+00:00","dateModified":"2020-12-01T09:48:34+00:00","breadcrumb":{"@id":"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/chocolate-caramel-pie\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/chocolate-caramel-pie\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/chocolate-caramel-pie\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Accueil","item":"https:\/\/www.paulmas.com\/en\/"},{"@type":"ListItem","position":2,"name":"Private: Restaurant C\u00f4t\u00e9 Mas","item":"https:\/\/www.paulmas.com\/en\/?page_id=1208"},{"@type":"ListItem","position":3,"name":"Recipes","item":"https:\/\/www.paulmas.com\/en\/restaurant-cote-mas\/recipes\/"},{"@type":"ListItem","position":4,"name":"Chocolate Caramel Pie"}]},{"@type":"WebSite","@id":"https:\/\/www.paulmas.com\/#website","url":"https:\/\/www.paulmas.com\/","name":"Les Domaines Paul Mas","description":"Le luxe rural depuis 1892","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.paulmas.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"}]}},"_links":{"self":[{"href":"https:\/\/www.paulmas.com\/en\/wp-json\/wp\/v2\/pages\/4822","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paulmas.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.paulmas.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.paulmas.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paulmas.com\/en\/wp-json\/wp\/v2\/comments?post=4822"}],"version-history":[{"count":6,"href":"https:\/\/www.paulmas.com\/en\/wp-json\/wp\/v2\/pages\/4822\/revisions"}],"predecessor-version":[{"id":4941,"href":"https:\/\/www.paulmas.com\/en\/wp-json\/wp\/v2\/pages\/4822\/revisions\/4941"}],"up":[{"embeddable":true,"href":"https:\/\/www.paulmas.com\/en\/wp-json\/wp\/v2\/pages\/4772"}],"wp:attachment":[{"href":"https:\/\/www.paulmas.com\/en\/wp-json\/wp\/v2\/media?parent=4822"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}