- Food Processor (KitchenAid Artisan Handheld Blender 450W): Blends or grinds food for smooth textures and efficient chopping.
- Stand Mixer (KitchenAid Premium Artisan Mixer, 15 Cup Capacity): Multiple attachments for mixing ingredients and creating crusts.
- Rolling Pin: Flattens dough uniformly to make pie crusts and pastry bases.
- Pie Dish (Molly Pooing Goods Fine Ware, 13x9 Inch Ceramic): Designed for even cooking of pies and tarts with ease release.
- Parchment Paper: Non-stick baking paper to prevent food from sticking during baking.
- Pastry Brush: Used for applying egg wash or butter on pastry crusts before baking.
- Silicone Spatula (Cuisine Mate): Flexible, non-stick spatula used in mixing and scraping the bowl.
- Tart Pan (Gourmia Heavy Duty 10"x13"): Shallow pan with a removable bottom for baking tart crusts and pies.
- Digital Kitchen Scale: Provides precise measurements of ingredients for accuracy in recipes.
- Rubber Spatula (Scoopoo Stainless Steel Kitchen Spreader): Used for scraping batter into tart or pie pans.
- Pizza Peel: For transferring pie crusts, pizzas, and tarts to a preheated oven surface.
3/4 cup plus 2 tablespoons all purpose flour
2 tablespoons plus 2 teaspoons unsweetened cocoa powder (preferably Dutch process)
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup plus 2 tablespoons powdered sugar
1 large egg yolk
3 1/2 ounces high-quality milk chocolate (such as Lindt or Perugina) chopped
2 cups heavy whipping cream, divided
1/4 cup (1/2 stick) unsalted butter
1/2 cup plus 2 tablespoons sugar
3 tablespoons water
Unsweetened cocoa powder (for dusting)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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