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1完全烘烤和冷却黄油Piecrust

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把巧克力放在一个小碗。把奶油nd cane syrup in a small saucepan over medium heat, and bring to a
熬。倒在巧克力上，静置1分钟，然后用搅拌器轻轻搅拌以混合。刮入冷却的馅饼外壳中，均匀散布。填充填充时，冻结了ganache和外壳。

Put the sugar, cocoa, cornstarch, espresso powder, and salt in a medium saucepan and whisk until well blended. Pour in 2/3 cup of the milk, and whisk until the mixture is smooth. Whisk in the yolks, and then the remaining milk.
将锅放在中火上并煮熟，用搅拌搅拌，直到混合物完全煮沸。煮，不断搅拌1分钟，然后将锅从热量上滑下。加入黄油和香草，搅拌直至黄油融化，布丁光滑。
将填充物倒在冷藏的甘纳斯层上，均匀散布，然后直接在表面上按一块保鲜膜，以防止皮肤形成，如果需要的话。冷藏直到冷藏牢固，大约5个小时。

Put the heavy cream, mascarpone, sugar, espresso powder, vanilla, and salt in the bowl of a stand mixer fitted with the whisk attachment. Beat on low speed until smooth. Increase the speed to medium, and beat until the cream is thick and holds relaxed peaks.
Peel off the plastic from the filling. Spread the topping over the filling, or drop in large dollops. If you like, sprinkle with cocoa powder, chocolate curls, or chocolate shards. Serve immediately, or cover loosely and refrigerate for up to 8 hours.

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awats99|05/28/2020

我喜欢巧克力的家庭认为这是我们吃过的最好的馅饼之一！
贝拉金格|06/17/2018

为...而死！外壳很美味，易于制作。馅饼保持坚固，所有口味都是完美的。将鞭子奶油食谱切成1/2，并在馅饼上切成薄片。整天保持冰箱后，我在顶部放了另一层普通鞭奶油，所以当我切成薄片时，它很干。出色的食谱！
Szatlanta|04/29/2018

I made this for a dinner party. I was nervous after the last review, but my pie set and tasted great. My pudding was thick before I put it in the pie, so only thing I can think of is it didn't stay in a boil long enough to thicken for the last reviewer.

下次，我可能会将压碎的榛子放在顶部以使其紧缩，但肯定会再次做到！
user-6945872|04/23/2018

Made this for a weekend family gathering. It was delicious but the filling didn’t set enough, and the bottom of the pie filling seeped after it was cut. The pie chilled for more than 24 hours before being served and the filling was nice and thick when I poured it into the shell, so not sure what happened