![]() Switch to the paddle, add the melted chocolate and vanilla, and beat on low speed until combined. The bowl should have cooled down to room temperature at this point. Whisk the mixture on high speed until light and fluffy, 8 to 10 minutes. Remove the bowl from the heat and place it in the stand mixer fitted with a whisk. While you are stirring, make sure to scrape down the sides of the bowl with the spatula, as this will ensure no sugar crystals are lurking on the sides and will help prevent the eggs from cooking. ![]() ![]() Stir with the spatula until the sugar is completely melted and reaches a temperature of 160☏, 4 to 5 minutes. Place the bowl over the saucepan, being careful not to let the water touch the bottom of the bowl. In the bowl of a stand mixer, stir the eggs, granulated and brown sugars, salt, and water with a rubber spatula to combine. Add more water to the saucepan if needed, and bring to a boil again. Stir almost constantly until just melted, and then set aside to cool. Melt the chocolate in a heatproof bowl set over the pan of boiling water, being careful not to let the water touch the bottom of the bowl. Pour about 1 in of water into a medium saucepan and bring to a gentle boil. Remove the pie weights and let the crust cool to room temperature before using. Remove the pan from the oven and place it on a wire rack. The dough goes from light golden brown to dark golden brown very quickly.) Step 6 Place pie weights on top of the dough (this helps keep the pie crust flat), and bake until the dough is golden brown, 20 to 28 minutes. Transfer the dough to a 9 by 13-inch pan. Make sure your work surface is lightly floured and roll the dough into a 9 by 13-inch rectangle. Flatten the dough one last time into a 6 in disk. Repeat this process three or four more times, until all the loose pieces are worked into the dough, being careful not to overwork the dough. Gently fold the dough over onto itself and flatten again. Gather any loose/dry pieces that won’t stick to the dough and place them on top of the square. Step 4ĭump the dough out onto a lightly floured work surface and flatten it slightly into a square. With the mixer running on low speed, slowly add about ¼ cup (60 g) of the ice water and mix until the dough starts to come together but is still quite shaggy (if the dough is not coming together, add more water, 1 tablespoon at a time, until it does). Stop the mixer and use your hands to check for any dry patches of dough on the bottom of the bowl incorporate the dry flour as best you can. Add the rest of the butter and continue mixing until the butter is broken down in various sizes (some butter will be incorporated into the dough, some will be a bit large, but most should be about the size of small peas). Add half of the chilled butter and mix on low speed until the butter is just starting to break down, about 1 minute. In the bowl of a stand mixer fitted with a paddle, mix the flour, sugar, and salt on low speed until combined. Let both the butter and the ice water sit and get very cold for 5 to 10 minutes. Fill a medium liquid measuring cup with water and add plenty of ice. Put the sliced butter in a small bowl and place it in the freezer.
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