how to make coconut and chocolate mini pies
Another delicious mini pie for you to sell or simply make for a family or friends meeting, Coconut and Chocolate flavor. Let's make it!
PORÇÕES9 mini pies
CALORIAS469 Kcal
PREP.1h 15m
COZ. 45m
TOTAL2h
COZINHABrazilian
INGREDIENTES
Filling
6.9 oz of Sweetened Condensed Milk (195 g)
1 unit of Egg Yolk
3.4 fl oz of Coconut Milk (100 mL)
1.8 oz of Grated Coconut (50 g )
Dough
2 cups of All-Purpose Flour 8.5 oz of (240 g )
2 tbsp of Sugar 3.4 oz (30 g)
6 tbsp of Butter 1.3 oz (120 g)
1/4 cup of Cold Water 2.1 fl oz (1/4 cup)
Topping
7.1 oz of Milk or Dark Chocolate chopped(200 g)
3.5 oz of Heavy Cream (100 g)
INSTRUÇÕES
Filling
1
<p>In a saucepan off the heat, combine the sweetened condensed milk and egg yolk and mix</p>
2
Add the coconut milk and grated coconut and bring to medium heat while stirring continuously
3
After it starts to boil, reduce the heat and keep stirring for 1 minute after boiling
4
Turn off the heat and transfer to a plate
5
Cover with plastic wrap in contact and let it cool to room temperature
6
Then, put this creamy filling into a piping bag
Dough
1
In a bowl, combine the all-purpose flour and sugar and mix
2
Add the cold diced butter and mix with your fingertips until it becomes a moist crumb
3
Start adding the cold water little by little until the dough comes together, do not knead this dough
4
<p>Wrap it in a food plastic packaging and refrigerate for at least 30 minutes</p>
5
After this time, take a little dough and press it in your hands
6
<p>Place it in the center of the mini pie pans with removable crimped bottoms, the ones I used are 3.5 inches (9cm)</p>
7
As soon as you press the dough all over the pan, remove the excess with your fingertips
8
Place it inside a baking dish and refrigerate for 15 minutes
9
<p>Meanwhile, preheat the oven to 392°F (200ºC)</p>
10
<p>And cut pieces of parchment paper the size of the bottoms of the pans</p>
11
After 15 minutes, make holes in the bottom of the dough and place a small piece of parchment paper
12
<p>So that the dough doesn't rise, place some beans to weigh it down</p>
13
<p>Place it in the preheated oven and bake at 392°F (200ºC) for about 35 minutes or until it's slightly golden</p>
14
<p>Remove from the oven, and while they are still warm, unmold them</p>
Topping
1
Melt the chocolate in 30-second intervals in the microwave
2
When it's homogeneous, add the heavy cream and stir a little more
3
Let it cool to room temperature
Observações e Fotos
Tips:
– Dough valid to: in a closed container is 5 days at room temperature, in a dry and airy place;– Filling valid to: 48 hours under refrigeration;– Assembed mini pies valid to: 24 hours under refrigeration;– You can store the raw dough (unbaked) in the freezer for up to 90 days, wrapped in a plastic bag. If you want to use it, just remove it from the freezer and let it thaw in the refrigerator for 24 hours.
