Pecan Pie

Pecan Pie

Level:
Medium

Caramel Ganache

Used products: Caramel Ganache

  • 0.7 oz
    glucose syrup
  • 2.6 oz
    sugar

Preparation: Caramel Ganache

Make a caramel

Used products: Caramel Ganache

  • 5.6 oz
    35% cream

Preparation: Caramel Ganache

Add the hot cream

Used products: Caramel Ganache

  • 0.4 oz
    sorbitol
  • 0.7 oz
    glucose syrup
  • 15.4 gr
    salt
  • 2.6 oz
    butter

Preparation: Caramel Ganache

Add

Used products: Caramel Ganache

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.