Trad Home and Lonny mag asked us to do a recipe for their food stories. We teamed up with chef Camille Becerra and shot this perfectly indulgent winter pie: Chocolate + Crystalized Lavender. And for the sweetest packaging, we got adorable french pie boxes from our friend steph’s shop – a great take home favor at your next dinner party. You’ll find the full recipe in the card below, enjoy.
All photos by Karen Mordechai
Chocolate Lavender Pie
Crust
2 ½ cups flour
1 tsp salt
2 sticks organic butter, cut to small pieces
1 organic egg yolk
¼ cup iced water
Preheat oven to 350 degrees.
Mix together flour and salt.
Cut cold butter into flour to resemble course corn meal.
Mix together yolk and water and add to flour, knead slightly to incorporate and form dough, add more water as needed.
Chill dough to relax.
Roll out, fit to pan, blind bake for 15 minutes, checking to see if bottom is cooked though. Do not allow base to brown.
Chocolate Custard
2 cups cream
2 tbl dried lavender
8 oz bittersweet chocolate chip
1/3 cup sugar
Gently warm the cream, add lavender and steep for 3-5 minutes, strain.
Add cream, chocolate and sugar in a bain marie , stir to incorporate, warming until chocolate has melted through.
Chill slightly and pour into prepared crust.
Allow to set through (approx. 4 hours) before cutting.
Crystallized Lavender
2 tbl dried lavender
¼ cup granulated sugar
Blanch lavender in boiling water for 30 seconds.
Strain well and lightly pat dry.
While lavender is still moist roll it in sugar.
Spread on a sheet pan to dry separating clusters as best you
Recipe courtesy of Camille Becerra