Pecan - Chocolate

Pecan nut sponge cake

  • 130 g butter
  • 130 g hazelnut pecan paste
  • 180 g pasteurized egg yolks
  • 195 g sucrose
  • 15 g weak flour
  • 15 g corn starch
  • 260 g pasteurized egg whites

Whip the creamed butter and the pecan nut paste
Add the egg yolks and 1/3 of the sucrose and finish emulsifying
Whip the egg whites with the rest of the sucrose
Slowly mix and fold both mixtures and add the dry ingredients previously sieved
Spread over a 1cm sided frame
Baking: 180ºC / 14min / closed air intake/ ventilation 3

Pecan nut praline

  • 1000 g pecan nuts
  • 500 g sucrose

Toast the pecan nut on a dry oven at 175ºC for 14 minutes
Once toasted, keep them warm inside the oven
Meanwhile, prepare a caramel with the sucrose
Once the caramel is golden brown, add the full nuts and mix well
Spread over the silpats until they cool down completely
Reserve 1/5 of the nuts to chop them
Crush the rest with the cuter until it becomes a not too refined praline
Add the chopped pecan nuts and set aside 

Pecan streussel


Crush the pecan nut with the flour and the cocoa powder
Cream the butter and knead with the rest of the ingredients
Cool down the dough and cut it down through a sieve
Baking: 170ºC / 10 minutes / open air intake/ ventilation 3

Reconstructed streussel

  • 130 g pecan streussel
  • 65 g Chopped caramelized pecan nuts
  • 174 g pecan praliné
  • 2 g Maldon salt

Mix everything and set aside
Pour 30gr for each interior

Jade milk couverture with vanilla and pecan nut cream

  • 120 g whole milk
  • 78 g mineral water
  • 1 piece(s) vanilla
  • 55 g pasteurized egg yolks
  • 20 g sucrose
  • 3.5 g gelatin
  • 370 g Jade
  • 60 g hazelnut pecan paste

Mix the milk, mineral water, scraped vanilla pod and sucrose and bring to a boil
Pour the egg yolks over it and prepare a crème anglaise at 82ºC
Add the previously hydrated gelatin and pour over the couverture
Emulsify correctly and finish by adding the pecan nut paste
Pour 135gr of the cream on the inside

Dark chocolate couverture Sambirano 70,9% mousse

  • 210 g milk
  • 90 g pasteurized egg yolks
  • 32 g sucrose
  • 32 g trimoline
  • 375 g Sambirano
  • 750 g semi-whipped cream 45%

Prepare a crème anglaise with the milk, egg yolks and sugar.
Pour over the chocolate.
Once it reaches 40ºC, add the semi whipped cream.
Pour 160gr in the 16cm moulds and add the interior.

Dark chocolate couverture Maragda 70,9%

  • 750 g mineral water
  • 600 g sucrose
  • 900 g glucose syrup DE 44
  • 600 g condensed milk
  • 70.5 g gelatin
  • 750 g Maragda

Heat up the water at 40ºC and add the sucrose, glucose, and condensed milk until it boils
Add the previously hydrated gelatin and mix
Pour over the couverture and emulsify correctly
Use at about 35-40ºC and coat with the griddle completely frozen