202 g pecan praline (paragraph 4)
42 g butter
200 g Alunga milk chocolate couverture 41%
26 g cocoa butter
2 g sea salt
164 g Feuilletine
164 g caramelized pecan*
Total weight: 800 g
Step
Mix cocoa butter, melted butter, melted milk couverture.
Mix pecan praline, salt, caramelized pecan and add to the
preparation. Then incorporate Feuilletine.
* Caramelized pecan : 100 g sugar, 25 g water, 180 g pecan, 5 g
cocoa butter. In a saucepan, caramelize sugar with water, fold in hot pecan
and followed by cocoa butter.
2. COFFEE CHOUX BISCUIT
Ingredients
50 g milk (1)
7 g coffee powder
53 g butter
1 g salt
73 g flour
112 g milk (2)
61 g whole egg
93 g egg yolk
166 g egg white
84 g sugar
Total weight: 700 g
Step
In a saucepan, bring the butter, milk (1), coffee powder and salt
to a boil, then add in flour and stir continuously until a choux
dough is formed. Blend the dough with the milk (2), whole egg
and egg yolk. Make a meringue with egg white and sugar. Then add this meringue in the preparation. Pour on a high-sided baking tray and smooth. Sprinkle with cocoa powder. Bake to 155°C for 22 minutes. Unmold. Cut into 3 strips in length, then every strip in 16 rectangles approximately.
3. COFFEE CREAM
Ingredients
140 g milk (coffee infusion)
23 g coffee bean
175 g whipping cream
70 g egg yolk
47 g sugar
6 g gelatin mass
177 g Inaya chocolate couverture 65%
27 g Alunga chocolate couverture 41%
35 g Amaretto 60%
Total weight: 735 g
Step
Prepare an infusion with milk and coffee bean. Then incorporate
whipping cream, egg yolk and sugar to make a custard. Add in
gelatin mass, couvertures and Amaretto, and emulsify.
4. PECAN PRALINE
Ingredients
133 g sugar
20 g water
200 g pecan
1 vanilla pod
2 g sea salt
Total weight: 355 g
Step
In a saucepan, cook sugar and water to 121°C, remove from heat. Add in pecan, stir rapidly to crystallize the syrup and coat on the pecan. At low heat, caramelize the crystalline sugar. Add in vanilla pod and salt. Set aside a third of the preparation for assembly: mix to pipe it
on the coffee cream.
5. COFFEE CHANTILLY
Ingredients
100 g whipping cream
10 g coffee powder
50 g sugar
1/2 vanilla pod
24 g gelatin mass
400 g whipping cream
50 g mascarpone
Total weight 634 g
Step
In a saucepan, heat up coffee infusion with sugar and vanilla bean to 36˚C. Add in melted gelatin, then emulsify with 400 g of whipping cream and followed by mascarpone.
6. ASSEMBLY
Ingredients
No ingredients.
Step
Pipe a ball of pecan praline in the middle of a pecan croustillant
in the shape of flower. Then place vertically the strips of coffee choux biscuit: 5 strips for each flower, following the contours of pecan praline. Fill each petal with coffee cream, then pecan praline. Finally pipe the coffee Chantilly on top of dessert.
