Pecan White “Gianduja”
Place water, maple syrup and glucose into a saucepan, bring to a boil. Add nuts to the syrup, let boil for 10 min. Strain.
Spread strained nuts on a silpat, let dry a little bit. Bake at 160° C for 15 min until golden brown. Let cool down completely and grind in a food processor into a fine paste.
Mix praline paste with melted chocolate, cocoa butter and milk powder. Temper to 23° C.
Place cream, puree, soribitol powder, glucose and salt in a saucepan, bring to a boil. Cool down to 35° C.
Melt chocolates to 40° C.
Create a ganache, adding rum at the end of the process.
Lightly beat butter with sugar and almond meal.
Incorporate eggs following by flour. Do not overmix. Refrigerate for 1 hour.
Roll out to 1.5 mm thickness.
Bake at 150° C between two perforated silicon baking mats for 7 min.
Cut with a cutter and finish baking for another 5 min.
Vanilla Banana Caramel
Place banana puree, condensed milk, glucose, trehalose and scraped vanilla bean in a sauce pan, bring to a boil, let infuse for 10 min and remove vanilla bean.
Make a dry caramel with sorbitol and caster sugar. Deglaze with hot banana cream.
Bring to a boil, add butter and lecithin at 114° C. Cook to 118° C. Emulsify.
Cool down completely.
Assembling the praline
Line a decorated mould with Cacao Barry Extra-bitter Guayaquil 64%. Let crystallise.
Fill the lined mould with crystallised pecan “gianduja” and tap out, creating a second lining.
Pipe some caramel on spelt cookies.
Pipe banana ganache to 2/3 of the cavity and place spelt cookie with caramel on top of ganache.
Let crystallise and cap with Cacao Barry Extra-bitter Guayaquil 64%.