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.

Recipe

Created by
  • Albert Daví - Chef
  1. chocolate sponge cake
  2. unctuous whiskey cream
  3. caramelized pecan nuts
  4. pecan nut crème
  5. dark chocolate mousse
  6. cocoa glaze
  7. reconstructed crumble
  8. assembly

Products

Cocoa powder and cocoa products - Cocoa powder Selección 22 - 1kg bag

Selección - Opal - drops - 5 kg bag

Selección - Jade - drops - 5 kg bag

chocolate sponge cake

ingredients preparation
  • 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
  • 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 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
    CHD-Q76OCUM
  • 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
  • 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
  • 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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