recipe for pecan, smoked tea, caramel, and rum log
1. PECAN CRUMBLE
Ingredients
35 g brioche butter
35 g brown sugar
30 g cornstarch
35 g pecan powder
0,5 g Fleur de sel
Step
Cream the butter and brown sugar. Stir in the dry ingredients
until the mixture resembles coarse crumbs. Bake on a baking
sheet at 160°C for 20 minutes.
2. RECONSTITUTED PECAN
Ingredients
15 g white chocolate 28%
15 g pecan praline
25 g cocoa butter
85 g pecan crumble
15 g cocoa nibs
20 g crushed roasted pecans
Step
Melt the chocolate and cocoa butter at 45°C. Stir in the pecan
praline and dry ingredients. Spread 100 g into the assembly
frame. Set aside in the freezer.
3. SMOKED TEA CREAM
Ingredients
70 g whole milk
70 g 35% cream
10 g Iles du Vent rum 54%
30 g egg yolks
8 g S2 sugar
65 g dark chocolate 54,5%
25 g milk chocolate 33,6%
2 g smoked tea
3 g gelatin mass
Step
Infuse the smoked tea in the cream, covered, for 15 minutes at
80°C. Strain and prepare a custard by bringing the cream to a
boil with the milk. Pour over the egg yolk and sugar mixture.
Cook to a nappe consistency at 85°C, remove from the heat
before adding the gelatin mass and Iles du Vent rum. Pour over
the two chocolates and emulsify using a hand blender. Spread
into a frame and store in the freezer.
4. CHOCOLATE PECAN LAYER
Ingredients
80 g pecan praline
40 g milk chocolate 33,6%
Step
Melt the chocolate and stir in the pecan praline. Pour onto the
creamy base and smooth.
5. MILK MOUSSE, CARAMEL & SALTED BUTTER
Ingredients
360 g 35% cream (1)
105 g 35% cream (2)
32 g sugar (1)
32 g glucose
1,5 g salt
35 g butter
60 g egg yolks
70 g S2 sugar (2)
20 g water
56 g gelatin mass
Step
Make a caramel with the sugar (1) and glucose at 180°C. Deglaze with the hot cream (1) and salt. Cook everything at 160°C. Allow to cool to 60°C, add the butter and gelatin mass and mix. Make a pâte à bombe with the water and sugar (2) by bringing them to a boil at 120°C. When the syrup is at the right temperature, pour it slowly over the egg yolks, whisking continuously. Continue whisking until the mixture has doubled in volume and cooled. When the caramel reaches 40-45°C, pour it slowly over the pâte à bombe at low speed. Once the mixture is smooth, stop the mixer. Add the whipped cream (2) in several batches and mix with a spatula until you obtain a nice mousse. Use immediately.
6. PECAN PRALINE GANACHE
Ingredients
110 g white chocolate 28%
200 g 35% cream
50 g pecan praline
4,5 g gelatin mass
Step
Heat 75 g of cream. Remove from heat, add the gelatin mass and pour over the chocolate. Emulsify the mixture, without incorporating air bubbles. Add the praline and the remaining cold cream. Mix briefly and refrigerate overnight. Whip like whipped cream (whip to ¾)
to maintain flexibility for easy piping.
7. ASSEMBLY & FINISHING
Ingredients
No ingredients.
Step
Pour 2/3 of the mousse into the log mold and coat the edges well. Insert the frozen insides into the mousse, chocolate pecan layer side down. Press down firmly until the mousse rises up the sides. Add the rest of the mousse and smooth. Store in the freezer. Unmold and decorate the top with the whipped ganache using a St-Honoré piping tip. Spray two chocolates, dark and caramel, onto the log.
