Winter Pomegranate & Chocolate Babka Pie

What Makes This Special

This recipe brings together the soul of Jewish babka and the celebratory nature of winter pies, using advanced patisserie techniques. Tempered chocolate is woven into the babka dough for a crisp, glossy finish, while a jewel-toned pomegranate cream adds deep seasonal color and flavor. The result is a showstopping, festive pie with layers of tradition, technique, and winter sparkle.

Ingredients

Every element of this pie has intention: a butter-rich babka dough for structure and flavor, intense chocolate for depth, and tangy pomegranate for brightness and festive color. Tempering chocolate ensures a glossy, snappy crust, while agar-agar helps the cream set beautifully for clean slices.

For the Babka Pie Crust

• 350g bread flour: For strength and elasticity
• 60g granulated sugar: Adds sweetness
• 7g instant yeast: For rise
• 6g fine sea salt: Balances flavor
• 2 large eggs: Richness and binding
• 120ml whole milk: Hydration
• 80g unsalted butter: Tender texture

For the Tempered Chocolate Swirl

• 100g 70% dark chocolate: Deep flavor
• 30g cocoa powder: Intensity
• 40g unsalted butter: Spreadability
• 60g muscovado sugar: Caramel notes

For the Pomegranate Cream

• 1 large pomegranate (130g seeds): Fresh, festive bursts
• 200ml pomegranate juice: Tangy base
• 100ml heavy cream: Lush texture
• 25g cornstarch: Thickener
• 60g caster sugar: Sweetness
• 1 vanilla pod: Aroma
• Pinch of salt: Balance

For the Pomegranate Glaze

• 100ml water
• 30ml pomegranate juice
• 3g agar-agar powder: Gel set
• 30g sugar

For Assembly

• Extra butter: Greasing
• Egg wash: Gloss
• Edible gold leaf (optional): Festive finish

Instructions

Step 1: Prepare the Babka Dough

In the bowl of a stand mixer, combine bread flour, sugar, salt, and yeast. Add eggs and lukewarm milk. Mix on low for 1 min, then medium for 2-3 min until a shaggy dough forms. Gradually add softened butter, mixing until fully incorporated and dough is smooth, elastic, and glossy (about 10 min). Cover with plastic and let rise in a warm spot for 1.5 hours (or until doubled in size).

Why? Proper kneading ensures gluten development for a strong, elastic crust that holds fillings and shape.

Step 2: Temper the Chocolate

Chop the chocolate finely. Melt 70g chocolate over a double boiler to 45°C. Remove from heat, stir in remaining 30g chocolate until temperature drops to 31-32°C (for dark chocolate). This ensures a crisp, glossy texture that won’t bloom on the baked crust.

Why? Tempering gives chocolate a shiny finish and satisfying snap, elevating both taste and appearance.

Step 3: Make the Chocolate Filling

Combine tempered chocolate, cocoa powder, melted butter, and muscovado sugar until smooth. This will be the swirl inside the babka crust.

Step 4: Shape and Proof the Babka Crust

On a lightly floured surface, roll risen dough into a 30x40cm rectangle. Evenly spread chocolate filling, leaving a 2cm border. Roll up tightly from the long side. Slice lengthwise to expose layers, then twist together for a classic babka look. Coil into a spiral that fits your pie tin, pressing gently into the bottom and up the sides. Cover and proof for 30-40 min (dough should puff slightly).

Why? Shaping this way creates dramatic swirls and ensures even chocolate distribution in every slice.

Step 5: Bake the Babka Pie Crust

Preheat oven to 175°C. Brush exposed dough with egg wash. Bake for 28-32 min or until golden brown and cooked through (center should read 93°C). Cool completely in tin.

Step 6: Prepare Pomegranate Cream

While crust cools, juice pomegranate seeds (reserve some seeds for garnish). In a saucepan, combine pomegranate juice, 60g sugar, cornstarch, vanilla seeds, and salt. Whisk over medium heat until thickened and glossy (3-5 min). Remove from heat; whisk in heavy cream. Strain for velvety texture. Cool to room temp.

Step 7: Make Pomegranate Glaze

In a small saucepan, mix water, pomegranate juice, sugar, and agar-agar. Whisk and bring to a boil for 1 min. Remove from heat. Cool to 40°C (should thicken slightly but remain pourable).

Step 8: Assemble and Finish

Pour pomegranate cream into cooled babka crust. Chill for 2 hours to set. Gently spoon glaze over cream, then scatter reserved pomegranate seeds. Optionally, apply touches of edible gold leaf.

Why? Chilling sets the filling and glaze for clean slices and a beautiful layered effect.

Pro Tips

• For a shiny, crisp chocolate layer: Strictly adhere to chocolate tempering temperatures using a digital thermometer.
• Use fresh pomegranate juice: It’s brighter, less sweet, and more aromatic than bottled.
• Work quickly with agar-agar glazes: It sets faster than gelatin, so pour promptly for a smooth layer.

Troubleshooting

Chocolate is dull or streaky? It likely wasn’t properly tempered or over-heated. Always use a thermometer and cool to the right temperature before using.

Babka crust is dense? Dough was under-proofed or kneaded insufficiently. Next time, allow full rise and check gluten development with a windowpane test.

Variations

• Orange-Pistachio: Swap pomegranate for orange juice/zest in the cream, and sprinkle chopped pistachios inside and on top.
• Classic Chocolate-Nut: Add chopped hazelnuts or walnuts to the chocolate filling for extra crunch and flavor.
• Challah Pie Crust: Use a rich challah dough instead of babka for a lighter, more traditional pie base.

Storage

Store pie covered in the fridge for up to 3 days. For best texture, bring to room temperature before serving. Babka crust may be crispest day-of, but flavor develops overnight. Do not freeze assembled pie (cream and glaze may separate).