Pecan Pie

Christmas/New Year

Pecan Pie

Created by
  • Christophe Morel
    Maître Chocolatier - Cacao Barry Ambassador Canada (Montréal)
Level
level 2
Recipe components

Pecan Praline

IngredientsPreparation
  • 15g
    powdered milk
  • 220g
    Pure pecan paste origine Texas
  • 200g
    Praliné 50% Amandes Marcona

Mix

Add

Pour in a 4 mm frame and let crystallise.

Caramel Ganache

IngredientsPreparation
  • 20g
    glucose syrup
  • 75g
    sugar

Make a caramel

  • 160g
    35% cream

Add the hot cream

  • 10g
    sorbitol
  • 20g
    glucose syrup
  • 1g
    salt
  • 75g
    butter

Add

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.