Warm chocolate pie with Berlingots from Carpentras

Restaurant « La Fraiseraie » - Carpentras
Chef : Cédric Jouve

100 gr pie crust, 100 gr black chocolate 10 cl syrup, 10 cl de liquid crème fraîche
50 gr de mint berlingots

Crush the berlingots. Roll the pie dough out, place it in the pie tins, bake in a medium oven.
Melt the chocolate with the liquid cream and the syrup, over a boiling water bath.
Place the crushed berlingots on the baked pie bottoms.
Pour the chocolate mixture over them.
Heat slightly in the oven just before serving.
Serve with a crème anglaise