Pecan Pie

Recipe

Created by
  • Christophe Morel - Maître Chocolatier - Cacao Barry Ambassador Canada (Montréal)

Pecan Praline

Ingredients Preparation
  • 15g
    powdered milk
  • 220g
    Pure pecan paste origine Texas

Mix

  • 100g
    Alunga™
  • 50g
    Mycryo™ Cocoa Butter
  • 100g
    Pailleté Feuilletine™

Add

Pour in a 4 mm frame and let crystallise.

Caramel Ganache

Ingredients Preparation
  • 20g
    glucose syrup
  • 75g
    sugar

Make a caramel

  • 160g
    35% cream

Add the hot cream

  • 10g
    sorbitol
  • 20g
    glucose syrup
  • 1g
    salt
  • 75g
    butter

Add

  • 350g
    Alunga™
  • 100g
    Inaya™

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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