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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