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Chocolate and sobacha pie

Ingredients for a 22cm diameter pie

Sweet buckwheat dough

  • 125g of butter
  • 2g of salt
  • 80g of powdered sugar
  • one egg
  • 25g of almond powder
  • 210g of buckwheat flour

Dark chocolate ganache

  • 200g of Valrhona dark chocolate
  • 15gof glucose syrup
  • 200g of fresh cream 30%
  • 30g of butter

For assembling


Sweet buckwheat dough

1. Cream the butter with the powdered sugar. Then add the almond powder, salt and the egg while continuing to beat.

2. Finish by adding the flour in rain. Stop beating as soon as the dough is homogeneous.

3. Roll out the dough with a rolling pin between two sheets of parchment paper to avoid sticking. As the dough is crumbly, do not roll out too much (3 to 4mm thick). Let it rest in the refrigerator for at least 4 hours.

4. Fill the pie tins with the dough. It is best to do this in two steps: one round for the bottom of the pie and one strip for the rim.

5. Place in the refrigerator for one hour.

6. Preheat the oven to 180° and bake for about 15 minutes. 

Dark chocolate ganache

1. In a saucepan, bring glucose (or honey) and liquid cream to a simmer.

2. Make softened butter.

3. Pour the cream over the chocolate cut into pieces. Wait one minute before stirring and then mix gently.

4. Add the butter and continue to mix gently.


1. Spread the melted chocolate on the bottom of the pie with a brush to waterproof the pastry.

2. Pour the ganache into the pie crust. To avoid air bubbles, turn the pie over several times or blow it with a blowtorch.

3. Let it rest until ganache sets. When the ganache is almost set, sprinkle generously with sobacha.

4. Allow to set for several hours.

Enjoy !

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