Pecan Pie
- Level:
-
Medium
Pecan Praline
Used products: Pecan Praline
-
0.5 ozpowdered milk
-
7.8 ozNPO-TEX2
Preparation: Pecan Praline
Mix
Used products: Pecan Praline
-
3.5 oz
-
3.5 ozBIG-PF-1BO
Preparation: Pecan Praline
Add
Pour in a 4 mm frame and let crystallise.
Caramel Ganache
Used products: Caramel Ganache
-
0.7 ozglucose syrup
-
2.6 ozsugar
Preparation: Caramel Ganache
Make a caramel
Used products: Caramel Ganache
-
5.6 oz35% cream
Preparation: Caramel Ganache
Add the hot cream
Used products: Caramel Ganache
-
0.4 ozsorbitol
-
0.7 ozglucose syrup
-
15.4 grsalt
-
2.6 ozbutter
Preparation: Caramel Ganache
Add
Used products: Caramel Ganache
-
12.3 oz
-
3.5 oz
Preparation: Caramel Ganache
At 75°C pour on the chocolate and mix to emulsify
Pour on the pecan praline, 4 mm. Let crystallize for 12 hours. Cut with a guitar and enrobe with Alunga™ milk chocolate.
Comments