Pecan log composed of
– pecan mousse,
– pecan biscuit,
– whipped cream,
– pecan praline,
– crispy pecan praline,
– brown velvet spray,
– a scoop of Faur vanilla pecan sorbet,
– sweet cocoa dough,
– a cocoa tuile.
Equipment used
– Pine tree lace mat
– Ancel 210 Bloom gelatin (gold quality)
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Ingredients
Pecan praline crunch
✔30g white chocolate
✔20g pecan praline
✔20g crêpes dentelles
Pecan praline
✔150g pecans
✔75g powdered sugar
Pecan biscuit
✔30g pecan powder
✔7g flour
✔20g powdered sugar
✔10g melted butter
✔1 egg yolk
✔1 egg white
Whipped cream
✔1g gelatin
✔20g cream
✔80g cream
✔10g sugar
✔Vanilla powder
Pecan mousse
✔70g pecan praline
✔50g heavy cream
✔2.5g gelatin
✔90g heavy cream
✔1 egg yolk
✔10g sugar
✔10g white chocolate
Pecan/vanilla ice cream Faur
Cocoa tuile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder
The recipe
For 3 entremets
Pecan praline
✔150g pecans
✔75g powdered sugar
Spread the pecans on a baking sheet and bake at 150°C for 15 minutes. Pour the powdered sugar into a saucepan and make caramel. Pour onto a sheet of parchment paper and let cool. Place the pecans and chopped caramel in a blender and blend until you have a praline mixture. You will have some praline left over to use in other recipes. It keeps very well in a sealed container. Just mix it well again before use, as the oil from the nuts rises to the surface.
Crunchy pecan praline
✔30g white chocolate
✔20g pecan praline
✔20g crêpes dentelles
Melt the white chocolate in the microwave. Add the crumbled crêpes dentelles and praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer.
Remove from the freezer and cut out using a cookie cutter with a diameter smaller than your mold. Place in the freezer until ready to assemble.
Pecan biscuits
✔30g pecan powder
✔7g flour
✔20g powdered sugar
✔10g melted butter
✔1 egg yolk
✔1 egg white
In a bowl, mix the whole egg with the powdered sugar. Add the pecan powder, flour, and melted butter. Mix well. In another bowl, beat the egg whites with a mixer. Gently fold them into the mixture using a spatula.
Pour the cookie dough onto a baking sheet lined with parchment paper. Bake the cookies for about ten minutes at 180°C. The cookies should come out golden brown.
Allow your biscuit to cool completely.
Cut it out using a cookie cutter with the same diameter as your tree trunk silicone mold.
Whipped cream
✔1g gelatin
✔20g cream
✔80g cream
✔10g powdered sugar
✔Vanilla powder
Place the gelatin sheet in a bowl of cold water. Pour 20g of liquid cream into a saucepan with the vanilla powder and powdered sugar. Heat. Remove from the heat as soon as it starts to boil. Remove from the heat and add the drained gelatin. Add the 80g of cold liquid cream. Mix. Pour into a bowl, cover with plastic wrap and refrigerate for at least 4 hours.
Take your bowl out of the refrigerator and whip the well-chilled cream with an electric mixer.
Fill a piping bag fitted with a plain nozzle with the whipped cream. Pipe the whipped cream onto each biscuit. Place in the freezer for a few minutes.
Fill a piping bag with pecan praline. Pipe it onto the whipped cream and place immediately in the freezer until ready to assemble.
Pecan mousse
✔70g pecan praline
✔50g liquid cream
✔2.5g gelatin
✔90g liquid cream
✔1 egg yolk
✔10g sugar
✔10g white chocolate
Soften the gelatin sheets in a bowl of cold water. Heat the 50g of heavy cream in a saucepan. In a mixing bowl, combine the egg yolk with the powdered sugar. Pour the hot cream over the mixture and return everything to the saucepan. Heat to no more than 82-83°C.
Remove from heat, add the drained and softened gelatin with the pecan praline. Mix. Set aside.
Beat the 90g of very cold liquid cream with an electric mixer. Gently add the cooled mixture from above.
Proceed with assembly.
Assembly
Fill the tree stump mold with pecan mousse.
Add the pecan cookie/whipped cream/pecan praline filling.
Top with pecan mousse.
Finish with the crunchy chocolate pecan praline. Place in the freezer overnight..
The next day, remove your desserts from the molds and immediately apply the brown velvet spray, taking care to cover the top.
Cocoa tile
✔25g sugar
✔12g flour
✔12g melted butter
✔15g egg white
✔3/4g cocoa powder
Mix all the ingredients together. Fill the pine tree cookie cutter mold. Smooth with an offset spatula to remove any excess. Bake in a hot oven at 170°C for 6-8 minutes (may vary depending on your oven). Remove from the oven and immediately turn out of the mold. Be careful, they harden very quickly and become brittle. Handle with care.
Wait until they are completely hard before assembling them in pairs.
Sweet cocoa dough
✔80g flour
✔10g powdered praline
✔25g powdered sugar
✔10g cocoa powder
✔35g butter
Mix all the ingredients together in a bowl, spread on a baking sheet, and bake for a few minutes at 175°C. Leave to cool. The dough will harden as it cools. Set aside until you are ready to assemble your dessert.
Dressage
Place your pecan log on your serving plate. Spread a little sweet cocoa paste on top.
Add your pine tree tuile. I sprinkled a little icing sugar on top and added a small edible gold leaf.
Just before serving, place the pecan/vanilla ice cream quenelle (I used Faur brand) molded using the Silikomart quenelle mold and your cocoa tuiles.
