Pecan Entremet composed of
– a pecan biscuit,
– a pecan crisp,
– a creamy praline pecan insert,
– a vanilla mousse,
– a mirror glaze.
Material used
– X6 silikomart mini Goccia mould
– Silikomart X15 petit fours mould
– Ancel 210 Bloom gelatine (gold quality)
Ingredients
Pecan Praline
✔100g pecans
✔50g powdered sugar
Creamy praline insert (the day before)
✔1g gelatine
✔60 ml cream
✔1 egg yolk
✔10g caster sugar
✔24g pecan praline
Pecan biscuit
✔65 g pecan powder
✔1 egg
✔1 egg white
✔65 g icing sugar
✔20 g butter
✔15 g flour
✔15 g caster sugar
Pecan nut praline crisp
✔40g praline
✔30g white chocolate
✔30g of crêpes dentelles
Vanilla mousse (the day before)
✔100g cream
✔100g white chocolate
✔200g cold liquid cream
✔1 vanilla pod
✔3.5g gelatine
White chocolate and pecan mirror glaze
✔70g sugar
✔70g glucose
✔37g water
✔70g white chocolate
✔10g pecan praline
✔5g gelatine
✔45g liquid cream
The recipe
For 6 desserts
Pecan praline (the day before)
✔100g pecans
✔50g caster sugar
Place the pecans on a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and allow to cool. Place the pecans and the chopped caramel in the bowl of a blender and blend until you have a praline.
Creamy praline insert (the day before)
✔1g gelatine
✔60 ml cream
✔1 egg yolk
✔10g caster sugar
✔24g pecan praline
In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 60ml of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over low heat until 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the pecan praline and mix. Leave to cool and then pour into the Silikomart small oven insert mould X15 cavities 3/4 and place in the freezer.
Pecan biscuit (the day before)
✔65 g pecan powder
✔1 egg
✔1 egg white
✔65 g icing sugar
✔20 g butter
✔15 g flour
✔15 g caster sugar
Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a hazelnut smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the pecan powder (I mixed 65g of pecans), flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Gently fold them into the mixture with a spatula. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting out the biscuit with a cookie cutter.
Vanilla mousse (the day before)
✔100g cream
✔100g white chocolate
✔200g cold liquid cream
✔1 vanilla pod
✔3.5g gelatine
In a bowl of cold water, place the gelatine leaves. In a small saucepan, heat the 100g of liquid cream with the scraped and split vanilla pod. Turn off the heat, cover the pan and leave the vanilla to infuse for 15 minutes. Return the mixture to the heat and then, off the heat, add the gelatine (having first removed the vanilla pod) and the melted white chocolate. Mix and set aside. Whip the cold cream with an electric mixer. Pour in the previous mixture and stir gently.
Assembly
Fill the Silikomart mini Goccia mould with vanilla mousse halfway up the sides of the mould, using a spoon. Place the creamy praline insert. Add a little vanilla mousse and finish with the pecan biscuit.
Praline pecan crisp (the next day)
✔40g of praline
✔30g white chocolate
✔30g of crêpes dentelles
Mix the praline, melted white chocolate and crumbled crêpes dentelles. Spread between two sheets of baking paper and freeze for a few minutes. Cut out with a cookie cutter about the diameter of your dessert. Set aside.
White chocolate and pecan mirror glaze
✔70g sugar
✔70g glucose
✔37g water
✔70g white chocolate
✔10g pecan praline
✔5g gelatine
✔45g single cream
In a large bowl of cold water place the gelatine leaves. In a saucepan, heat the sugar, water and glucose to a boil. Remove from the heat and add the wrung-out and softened gelatine. Pour this mixture over the melted white chocolate. Stir well. Add the liquid cream and the pecan praline. Use a hand blender without a bell jar to blend the mixture evenly. Remove the cakes from the freezer. Cover the surface with the glaze, which has been cooled to 35°C.
Place on top of the praline crisp. Decorate with chopped pecans and chill for at least 3 hours. I caramelised some whole pecans. Place one on each dessert just before serving.
