See recipe for pie filled with Ovaltine – 11/12/2023 – Food

Chocolate pies are good dessert options to make on the weekend or holidays. Learn a recipe that has Ovaltine and dulce de leche filling to elevate the sweet after lunch.

Select a free day, as the recipe takes 4 hours to prepare, yielding two pies (15 ring) weighing 1.3 kg each.

Ingredients

For the base

• 300g of Ovaltine
• 150g of fractionated white icing – type of ready-made icing found in party stores and supermarkets made with white chocolate.
• 10g unsalted butter

For 1st layer of filling

• 400g white chocolate
• 100g milk chocolate
• 200g whey-free cream
• 150g of Ovaltine

For 2nd layer of filling

• 500g whipped cream
• 400g dulce de leche
• 30g unflavored gelatin

To the roof

• 400g Ovaltine crunchy cream

Method of preparation

Base

• Melt the white frosting in the microwave at medium power every 30 seconds, stirring every time it beeps. Repeat the process until it is completely melted
• Add Ovaltine
• Mix with your hands until it forms a crumb.
• In two 15-inch baking pans, fill the entire side and bottom with the flour.
• Refrigerate for 30 minutes

1st layer of filling

• Beat the cream and 150g of Ovaltine in a blender and set aside
• Melt the chocolates in the microwave at medium power every 30 seconds, stirring every time it beeps. Repeat the process until it is completely melted
• Add the cream and stir until well combined
• Place the filling, dividing it over the two bases
• Leave it in the fridge for 2 hours or until it has a good consistency

2nd layer of filling

• In a pot, add 45ml of ice water and sprinkle with colorless gelatin.
• Let it rest for 5 minutes
• Beat the whipped cream with the dulce de leche in a mixer
• Melt the gelatin mass that was resting in the microwave for 20 seconds.
• Add melted gelatin to the whipped cream with the dulce de leche and stir to combine well.
• Place this filling on top of the first one, dividing it between the two pies.
• Place in the fridge for 1 hour

Roof

• Spread the Ovaltine cream over the already firm pies