Page 422 - Pie Squared

¼ cup packed (50 g) light brown sugar

¾ cup (180 ml) whole milk

½ teaspoon kosher or sea salt

6 ounces (170 g) semisweet or bittersweet chocolate, chopped

2 tablespoons (28 g) unsalted butter

½ teaspoon vanilla extract

GLAZE

1 cup (115 g) powdered sugar

1 teaspoon vanilla extract
1 tablespoon whole milk

Sprinkles

For the crust: In the food processor, pulse the flour, cocoa

powder, and granulated sugar. Add the butter and salt and pulse until
the fats are in small pieces coated with flour, about 15 times. Add the
cold coffee all at once and process until the mixture almost forms a
ball. Form the dough into a 6- by 4-inch rectangle using plastic wrap

and a bench scraper to firmly press the dough into a cohesive form.
Wrap tightly and refrigerate a minimum of 4 hours.
Remove the dough from the refrigerator and allow it to warm
slightly. Divide the dough into two equal blocks. Roll one of the

blocks to about 9 by 13 inches and ¼-inch thickness between two
sheets of parchment paper dusted heavily with powdered sugar.
Repeat with the second block of dough. Trim the two doughs
identically to 8 by 12 inches, leaving each on parchment. Refrigerate

for at least 30 minutes before filling.
For the filling: Combine the cocoa powder, brown sugar, milk, salt,
and half the chopped chocolate in a medium saucepan. Place the
pan over medium heat and whisk until the mixture is smooth. Bring

to a gentle boil and continue to whisk until the filling is thick and silky,
about 3 minutes more. Remove from the heat and add the remaining
chocolate, the butter, and vanilla and whisk until smooth. Cool before