Chestnuts infuse this custard filling with a sweet, earthy flavor while a toasted hazelnut meal crust brings a warm nuttiness to this Chestnut-Hazelnut Caramel Pie. Want more recipes using chestnut? Look to our chestnut baking feature in our November/December 2017 Issue!
Chestnut-Hazelnut Caramel Pie
Makes 1 (9-inch) pie
- 1 cup (125 grams) all-purpose flour
- ¼ cup (24 grams) hazelnut flour
- 1 teaspoon (4 grams) granulated sugar
- 1 teaspoon (3 grams) kosher salt
- ½ cup (113 grams) cold unsalted butter, cubed
- 4 tablespoons (60 grams) ice water
- Caramel Sauce (recipe below)
- Chestnut Filling (recipe below)
- Garnish: Candied Hazelnuts
- In the work bowl of a food processor, place flours, sugar, and salt; pulse until combined. Add cold butter, pulsing until mixture is crumbly. Add ice water, 1 tablespoon (15 grams) at a time, just until a dough forms. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Let dough stand at room temperate until slightly softened, about 5 minutes. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of plate. Fold edges under, and crimp as desired. Prick bottom of dough with a fork. Refrigerate for 30 minutes.
- Preheat oven to 350°F (180°C).
- Top dough with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.
- Bake for 15 minutes. Carefully remove paper and weights. Bake until golden brown, about 15 minutes more. Let cool completely on a wire rack.
- Pour Caramel Sauce into prepared crust. Freeze until set, about 30 minutes. Pour Chestnut Filling over Caramel Sauce. Refrigerate until set, about 1 hour. Garnish with Candied Hazelnuts, if desired.
To make Candied Hazelnuts, pierce 24 toasted and cooled hazelnuts with wooden skewers, and insert in a Styrofoam block to hold skewers up. Place a newspaper on the floor to catch drips. Fill a large bowl with ice and halfway full with cold water. Set aside. In a small saucepan, heat ½ cup (100 grams) granulated sugar and 2 tablespoons (30 grams) water over medium heat until a candy thermometer registers 223°F (106°C) to 234°F (112°C). Place pan in prepared ice bath until mixture begins to thicken, about 45 seconds. Remove pan from ice bath, and place on a heatproof surface next to Styrofoam block. Carefully dip each hazelnut in caramel. Insert skewers in side of Styrofoam block, letting caramel drip onto newspaper. Once caramelized hazelnut threads have stiffened, transfer skewers upright. Store in a cool environment with low humidity until ready to use.
Makes about 1½ cups
- ⅔ cup (133 grams) granulated sugar
- 2 tablespoons (42 grams) light corn syrup
- ¾ cup (180 grams) heavy whipping cream, warmed
- ¾ cup (180 grams) heavy whipping cream, chilled
- 2 large egg yolks (37 grams)
- ¼ cup (57 grams) unsalted butter, softened
- ½ teaspoon (1.5 grams) kosher salt
- In a medium saucepan, heat sugar and corn syrup over medium heat until amber colored and a candy thermometer registers 180°F (82°C). Remove from heat, and carefully add warm cream. Transfer caramel to a medium bowl; set aside.
- In same saucepan, bring chilled cream to a boil over medium heat.
- Place egg yolks in a medium bowl. Whisking constantly, slowly pour hot cream into yolks. Return cream mixture to saucepan, and heat over medium heat. Add caramel, whisking until combined. Add butter and salt, whisking until smooth.
Makes about 2 cups
- 1½ cups (360 grams) water
- 1¼ cups (250 grams) plus ⅓ cup (67 grams) granulated sugar, divided
- ¾ cup plus 2 tablespoons (228 grams) roasted and peeled chestnuts
- 1⅓ cups (320 grams) heavy whipping cream
- 1¼ teaspoons (5 grams) unflavored gelatin
- 3 large eggs (150 grams)
- 5 large egg yolks (93 grams)
- 2 tablespoons (28 grams) unsalted butter
- In a large saucepan, bring 1½ cups (360 grams) water, 1¼ cups (250 grams) sugar, and chestnuts to a boil over medium-high heat. Reduce heat to low, and simmer for 30 minutes. Strain chestnut mixture into a large bowl, reserving ⅓ cup (113 grams) chestnut syrup. Let cool completely.
- Transfer candied chestnut mixture to the work bowl of food processor; process until finely chopped. Set aside.
- In a medium saucepan, bring cream and reserved ⅓ cup (113 grams) chestnut syrup to a boil over medium heat. Whisk in gelatin.
- In a medium bowl, whisk together eggs, egg yolks, and remaining ⅓ cup (67 grams) sugar. Slowly pour hot cream mixture into egg mixture. Return cream mixture to saucepan, and cook, whisking constantly, until mixture registers 180°F (82°C) on a candy thermometer. Remove from heat, and stir in butter. Strain into a medium bowl. Stir ¾ cup candied chestnut purée into cream mixture. Use immediately.
To learn how to make candied hazelnuts, order our Artisan Pies & Tarts Special Issue!