PECAN PROMISES
lngredients: 50% PECAN PRALINÉ
Procedures: 5
An original recipe from Christophe Domange, Chef Pâtissier at l’École Valrhona. Makes 48 desserts
PECAN PRALINÉ CRÉMEUX
- 155g whole milk
- 9g gelatin
- 1090g 50% PECAN PRALINÉ
- 545g whipping cream 35% fat
- Heat the milk and add the rehydrated gelatin. Pour a little of this mixture onto the praliné. The mixture will split. Emulsify in a freestanding mixer with a paddle attachment. Stabilize this emulsion by gradually adding the cold cream until the texture is elastic and glossy, signifying the emulsification process is underway. Blend to perfect the emulsion. Use immediately or leave to set in the refrigerator.
MICROWAVED APPLE COMPOTE
- 530g Golden Delicious apples
- 530g Granny Smith apples
- 105g maple syrup
- 4g lemon zests
- 8g pectin NH
- 220g brunoise of Granny Smith apples
- Peel and cube the apples, and place them in a bowl with the maple syrup and lemon zests. Tightly cover the bowl with food wrap and place in the microwave on full power for 4-5 minutes. When the apples are cooked, blend and then pour into a saucepan. Add the sugar/pectin mixture and boil for a few minutes and remove from the heat. Once cool, add the brunoise of Granny Smith and set aside.
SWEET AND SALTY CANDIED PECANS
- 175g pecan nuts
- 90g sugar
- 35g water
- 5g fleur de sel
- Roast the pecan nuts at 150°C (302°F) for 12-15 minutes. Cook the sugar and water to 115°C (239°F). Add the pecans and fleur de sel to the cooked sugar. Caramelize and leave to cool on a baking sheet.
ALMOND CREAM
- 340g dry butter
- 340g icing sugar
- 340g minced almonds
- 35g potato starch
- 185g whole eggs
- Cream the butter without over-whipping, then add the icing sugar, starch, and almonds. Gradually incorporate the eggs. Set the mixture aside in the refrigerator or use immediately.
MAPLE SAUCE
- 400g ABSOLU CRISTAL NEUTRAL GLAZE
- 100g maple syrup
- Blend the maple syrup with the Absolu Cristal. Set aside.