Pecatum

SOMEWHERE BETWEEN GREED AND LUXURY
The intense flavour of whiskey and the dark, Ocumare 71.1 % couverture fuse together in this luxurious pecan tart by Albert Daví. A combination bursting with personality and full of temptation.

chocolate sponge cake

Ingredients Preparation
  • 400g
    Ocumare
  • 230g
    butter
  • 230g
    Pasteurised egg whites
  • 100g
    sucrose
  • 40g
    all-purpose flour
  • 50g
    Cocoa powder Selection 22
  • Melt the coating and the butter.
  • Beat together the egg whites and sucrose.
  • Little by little, add the yolks with the powdered sugar at the final stage.
  • Fold the two mixtures together.
  • Add the dry ingredients, which will have previously been sifted.
  • Roll out into a 0.8 mm square.
  • Bake at 190 °C for 6 minutes with oven closed.
  • Leave to cool and store.
  • Bake between two sheets of baking parchment at 160 °C.

unctuous whiskey cream

Ingredients Preparation
  • 250g
    milk
  • 400g
    Opal
  • 70g
    gelatine mass
  • 200g
    Baileys
  • 300g
    cream
  • Bring the milk to the boil and blanch the rest of the ingredients, except for the cream and the Baileys.
  • Create an emulsion and add the cold cream and Baileys at the end.
  • Distribute 200 g of the mixture into the mould and freeze.

caramelized pecan nuts

Ingredients Preparation
  • 50g
    pecan nuts
  • 30g
    powdered sugar
  • 5g
    butter
  • Caramelise the nuts with the sugar.
  • Incorporate the butter at the end.
  • Set to one side and, once cooled, dip in dark chocolate.

pecan nut crème

Ingredients Preparation
  • 450g
    cream
  • 110g
    egg yolks
  • 105g
    sugar
  • Heat the cream to 50 °C, add the mixture of egg yolks and sugar and cook to 82 °C.
  • 665g
    crème anglaise
  • 120g
    pecan nut paste
  • 36g
    gelatin mass
  • Create an emulsion with the paste and the gelatine leaves, together with the crème anglaise.
  • On top of this, distribute 100 g of caramelised nuts and the Baileys crème.

dark chocolate mousse

Ingredients Preparation
  • 295g
    cream
  • 120g
    yolk
  • 60g
    sugar
  • 295g
    milk
  • Heat the cream to 50 °C, add the mixture of egg yolks and sugar and cook to 82 °C.
  • 770g
    crème anglaise
  • 685g
    Ocumare
  • 1080g
    cream
  • Create an emulsion with the coating and the crème anglaise.
  • When the mixture reaches 40ºC, add the semi-whipped cream a little bit at a time.

cocoa glaze

Ingredients Preparation
  • 40g
    glucose
  • 120g
    dextrose
  • 180g
    cream
  • 40g
    water
  • 350g
    sugar
  • 140g
    Cocoa powder Selection 22
  • 20g
    skimmed milk powder
  • 126g
    gelatine mass
  • 375g
    neutral nappage
  • Bring the water, cream, milk powder, sugar, glucose and dextrose to the boil.
  • Add the cocoa powder and return to the boil. Add the gelatine and mix well.
  • Mix with a hand blender until smooth, then strain. Add the clear mirror glaze and leave to crystallise for 24 hours.
  • Glaze the part from the freezer at 35-38 °C and the part from the blast chiller at 40 °C.

reconstructed crumble

Ingredients Preparation
  • 300g
    almond crumble
  • 50g
    chopped wafer
  • 125g
    Jade
  • 55g
    hazelnut paste
  • 20g
    Butter
  • Melt the coating and mix with the rest of the ingredients.
  • Distribute around a 10 cm ring.

assembly

  • For the interior, place 200 g of unctuous whiskey cream into a silicone mould and freeze.
  • On top of the whiskey cream, distribute a few pieces of caramelised nuts.
  • On top of this, pour 100 g of the nut crème and freeze.
  • Distribute 300 g of the chocolate mousse into a large silicone mould and insert the frozen interior. Add another 100 g of the chocolate mousse and top with a disc of chocolate sponge, with an external diameter of 15 cm and an internal diameter of 8.5 cm.
  • Demould and glaze the tart with a cocoa glaze.
  • Decorate.

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