100g pecan nuts
50g powdered sugar
Roast the pecans on a baking tray for 15 minutes in the oven at 150°C. Make a caramel with the sugar and pour it onto baking paper. When it has cooled, break it into pieces and put it in the bowl of a blender. Add the nuts and blend until you have a praline. Be careful, you need a good blender.
For the pecan cream (the day before)
60 g full cream
60 g milk
15 g sugar
1 sheet of gelatine
25 g pecan praline
Place the gelatine sheet in a bowl of cold water. Heat the milk and cream in a saucepan. In a bowl, mix the yolk, sugar and praline. Pour the hot milk/cream mixture over it, then return it to the pan. Cook like a custard without stopping to stir. Remove from the heat and add the gelatine. Fill the silikomart 15-cavity mini-cube mould halfway up and place in the freezer.
Soft pecan biscuit
45g roasted pecan powder
30g + 15g brown sugar
1 whole egg
45g egg whites
10g of liquid cream
1/2 teaspoon baking powder
20 g butter
pinch of salt
Mix the pecan powder, salt, glucose, cream, 30g brown sugar and egg. Fold in the flour with the sifted yeast and then gently fold in the 45g of egg whites with 10g of brown sugar. Bake on a baking tray covered with baking paper to a thickness of 1cm for 20-25 mins at 170°C. Leave to cool and cut into small squares.
15g of crêpes dentelles
40g of pecan praline
Mix the pecan praline with the crêpes dentelles. Spread on the soft pecan biscuit and place in the freezer.
115g white chocolate
250g liquid cream (100g + 150g)
2 sheets of gelatine
Place the white chocolate in an ovenproof container at 150°C and stir it well every 5 minutes. After melting, the chocolate will become doughy and take on a nice caramel colour. Stir well to make sure it is smooth.
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat 100g of liquid cream. Remove from the heat and add the softened gelatine, pour over the dulcey chocolate and set aside. Whip the 150g of cold liquid cream. Add the cream and chocolate dulcey mixture, stirring gently.
Fill the pavoni 12 mister mould with mousse. Add the creamy pecan insert. Add more mousse and finish with the soft biscuit with the pecan crisp on the inside. Place in the freezer overnight.
For the caramel glaze (previous day)
3 sheets of gelatine
Soften the gelatine in a container of cold water. In a bowl, mix the cornflour with the 25g of water. In a saucepan, make a dry caramel with the 150g of sugar. Decook it with the heated water and cream. Add the cornflour and bring to the boil. Remove from the heat and add the gelatine. Mix, strain and chill.
The next day, reheat the glaze to 30°C and cover the frozen desserts. Decorate with a caramelised pecan nut and place on a sweet pastry cut to the size of the base of your dessert.