Mini Peanut-Praline Chocolate Pies

Steps

Namelaka

1. 1

   Sprinkle 2¼ teaspoons unflavored gelatin over ½ cup milk in small saucepan and let sit until gelatin softens, about 5 minutes.

   Start 5-minute timer
2. 2

   Heat gelatin mixture over medium heat, stirring constantly until gelatin dissolves and mixture is steaming, about 4 minutes.

   Start 4-minute timer
3. 3

   Remove from heat, stir in 8 ounces finely chopped bittersweet chocolate, and let sit for 5 minutes.

   Start 5-minute timer
4. 4

   Return saucepan to stovetop and cook over low heat, stirring constantly, until smooth, about 1 minute.

   Start 1-minute timer
5. 5

   Remove from heat and let cool until warm to touch, about 15 minutes.

   Start 15-minute timer
6. 6

   Add 1¼ cups heavy cream and stir with silicone spatula until well combined.

7. 7

   Transfer to bowl, cover tightly and refrigerate until fully set, at least 6 hours or up to 3 days.

   Start 6-hour timer

Dough

8. 8

   Process 1½ cups all-purpose flour, 1 tablespoon sugar, and ½ teaspoon table salt in food processor until combined, about 3 seconds.

   Start 3-second timer
9. 9

   Add 10 tablespoons chilled unsalted butter pieces and process until mixture resembles coarse cornmeal, about 20 seconds.

   Start 20-second timer
10. 10

    Add 6 tablespoons ice water and process until all flour is moistened and little balls of dough form, about 10 seconds.

    Start 10-second timer
11. 11

    Transfer dough to floured counter and shape into 1-inch-thick disk. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.

    Start 1-hour timer

Praline

12. 12

    Line rimmed baking sheet with parchment paper. Sprinkle 1 cup sugar in even layer over bottom of 12-inch skillet.

13. 13

    Place skillet over medium heat and cook, without stirring, until about half of sugar is melted, 7 to 10 minutes.

    Start 10-minute timer
14. 14

    Continue to cook, stirring gently with spatula until sugar is straw yellow, about 1 minute. (Caramel will smoke.)

    Start 1-minute timer
15. 15

    Transfer to prepared sheet, tilting sheet to spread into thin layer, and let sit until caramel is fully cooled, about 20 minutes.

    Start 20-minute timer
16. 16

    Break cooled caramel into pieces no larger than 1 inch and transfer to food processor. Process until finely ground, about 1 minute.

    Start 1-minute timer
17. 17

    Add ¾ cup creamy peanut butter and ½ teaspoon salt and process until combined; transfer to bowl and set aside until ready to assemble.

Baking and Assembly

18. 18

    Adjust oven rack to middle position and heat oven to 375 °F (190 °C). On floured counter, roll dough into ⅛-inch-thick oval.

19. 19

    Using 3¾-inch round cutter, stamp out 12 rounds. Arrange rounds on inverted muffin tin, making sure each round is centered on each cup.

20. 20

    Carefully slide inverted muffin tin with dough rounds onto oven rack. Bake until dough is puffed and just beginning to brown, 7 to 8 minutes.

    Start 8-minute timer
21. 21

    Gently place inverted wire rack directly on rounds still on inverted muffin tin and continue to bake until shells are golden brown, 6 to 7 minutes.

    Start 7-minute timer
22. 22

    Remove wire rack from shells, transfer tin to wire rack, and let shells cool (still resting on tin) for 10 minutes.

    Start 10-minute timer
23. 23

    Transfer shells, right side up, to wire rack and let cool completely, about 30 minutes.

    Start 30-minute timer
24. 24

    Let namelaka sit at room temperature for 30 minutes. Stir praline well to recombine.

    Start 30-minute timer
25. 25

    Divide praline evenly among shells (about 4 teaspoons each), smoothing into even layer.

26. 26

    Stir namelaka well with spatula until smooth. Transfer to piping bag fitted with ½-inch St. Honore, round, or star tip and pipe namelaka decoratively over praline in shells.

27. 27

    Sprinkle with flake sea salt, if using. Serve.