Clean Label Coffee Cream Pie


Crust Method
  • Mix the Tegral Satin CL Creme Cake and soft butter together. 
  • Press through a cooling screen. 
  • Freeze for 1 hour. 
  • Bake for 10-15 minutes or until crisp. 
  • Let cool and grind it in the food processor. 
  • Mix in the melted butter. 
  • Press 350g in a 9inch pie pan. 
  • Bake for 8-10 minutes. 
  • *Makes 2 shells

Mocha Mousse Method
  • Make a ganache with the Belcolade Noir and first heavy cream. 
  • Whip the Talento, water and Classic Mocha on low for 1 minute. 
  • Scrape the bowl. 
  • Mix on high for 3 minutes. 
  • Mix the Talento and ganache and then fold in the whipped cream. 
  • Put in the chocolate pie shell. 
  • Fills 2-3 shells depending how thick you want it. 
  • Chill for 1 hour.

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