Pecan Pie
- Level:
-
Medium
Pecan Praline
Used products: Pecan Praline
-
15 gpowdered milk
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220 gNPO-TEX2
Preparation: Pecan Praline
Mix
Used products: Pecan Praline
Preparation: Pecan Praline
Add
Pour in a 4 mm frame and let crystallise.
Caramel Ganache
Used products: Caramel Ganache
-
20 gglucose syrup
-
75 gsugar
Preparation: Caramel Ganache
Make a caramel
Used products: Caramel Ganache
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160 g35% cream
Preparation: Caramel Ganache
Add the hot cream
Used products: Caramel Ganache
-
10 gsorbitol
-
20 gglucose syrup
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1 gsalt
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75 gbutter
Preparation: Caramel Ganache
Add
Used products: Caramel Ganache
-
350 g
-
100 g
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.
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