cooking, recipes, bon apetit sets the mood for an elegant-yet-easy holiday dessert: mini peanut praline chocolate pies. This approach combines three flexible components—a thin flaky crust, a crunchy peanut praline, and a silky chocolate cream called namalaka—each of which can stand alone in many other desserts.
What makes these minis special
The success of these pies rests on perfect balance. A very thin, buttery crust forms the delicate shell. A roasty caramel-praline layer provides crunch and peanut depth. A smooth namalaka topping gives an immediate chocolate hit that melts in the mouth. Together the components mimic the best parts of a candy bar while remaining refined and light.
"the combo of all three is like the best candy bar you've ever had."
1. The buttery, foolproof thin crust
The crust is designed for reliability so both beginners and experienced bakers get a great result on the first try. Use a food processor to combine all-purpose flour, sugar, and salt, then add cold unsalted butter cut into pieces. Unlike traditional pie dough methods, this version processes the butter down into much smaller particles to avoid large pockets when the dough is rolled extremely thin.
Details that matter
- Process until the mixture looks like cornmeal and the sound of pieces in the bowl evens out.
- Add ice water and process more than usual. The slightly higher hydration encourages enough gluten development so the thin shells keep their shape when baked without a supporting plate.
- Chill the dough for about an hour so the gluten relaxes and the dough firms up for rolling.
Rolling and forming
The dough should be rolled to about an eighth of an inch thick. Flour both sides as it expands to prevent sticking. Stamp out rounds with a 3.75 inch cutter or a similarly sized glass. Instead of specialized tart pans, drape the rounds over an inverted muffin tin so the heat gently slumps them into shells—no crimping required.
Bake at 375 degrees in two stages. After they puff, weigh the shells down halfway through with an inverted wire rack so the bottoms are flat and stable. Cool at least 30 minutes before filling. Stored in an airtight container, the shells keep for a few days.
2. Cheater peanut praline: caramel dust to spreadable filling
The praline is a shortcut take on the European praline paste. It starts with plain caramelized sugar that is cooled, broken, and processed into a crunchy caramel dust.
Technique tips
- Spread granulated sugar in a skillet over medium heat for even caramelization. Do not stir until it starts to melt. Turn heat down as it begins to color to avoid hot spots and burning.
- When the sugar reaches a deep amber, pour onto parchment and let cool for about 20 minutes.
- Break the caramel and process to a fine powder. That powder is delicious as a crunchy topping or mixed into custards and ice cream.
For the praline filling, pulse the caramel dust with peanut butter and a pinch of salt until smooth enough to spoon into shells. This paste keeps for about a week in an airtight container and makes a brilliant filling or a textured topping for other desserts.
3. Silky namalaka: chocolate cream that melts
Namalaka is a velvety chocolate cream whose texture comes from a combination of chocolate, cream, milk, and a touch of gelatin. Gelatin gives structure so the cream can be piped yet melts instantly when eaten.
Key steps and shopping notes
- Bloom gelatin in cold milk for five minutes to hydrate it evenly, then heat until just scalding so it dissolves and melts chocolate without overheating.
- Stir in chopped bar chocolate off the heat until fully melted. Use a bar between 60 and 65 percent cacao to hit the right set. The recipe was developed with 60 percent chocolate.
- Cool to room temperature before folding in chilled heavy cream; adding cream while hot can cause fat separation. Stir gently with a spatula to minimize air and keep the texture ultra-smooth.
- Refrigerate for about six hours until set. The namalaka will keep up to three days chilled.
Assembly and piping tricks
Assemble the minis by spooning about a heaping tablespoon of the peanut praline into each cooled shell. Smooth the surface, then pipe the namalaka over the top. For pretty patterns without special tips, use a disposable plastic bag or heavy-duty zipper bag and make two simple cuts to create a DIY Saint Honoré tip. Hold the angled cut pointed up and practice a few swirls, zigzags, or a continuous spiral while rotating the tart.
Finish with a tiny pinch of flake salt just before serving to highlight the sweet and salty contrast. The chocolate hits first, then the peanut note blooms, leaving a layered flavor experience.
Ways to reuse each component
- Shells: Fill with custards, fruit and mascarpone, or paint with melted chocolate to waterproof for wetter fillings.
- Caramel dust: Sprinkle on ice cream, swirl into puddings, or torch/ broil over fruit for a crunchy finish.
- Namalaka: Pipe into parfaits, use as a mousse layer, or spoon into canele molds for practice.
Final thoughts
These mini peanut praline chocolate pies celebrate simple technique and high-impact flavor. The three modular recipes unlock lots of creativity across the kitchen and make holiday entertaining delightfully easy. For cooks who love cooking, recipes, bon apetit, this is a toolbox dessert worth mastering.
This article was created from the video 4 Easy Desserts from 1 Master Recipe (Mini Praline Pies & More) | Techniquely with Lan Lam with the help of AI.
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