Pecan and vanilla cake composed of :
– a pecan biscuit,
– a pecan crunch,
– a creamy pecan,
– a vanilla mousse,
– a white chocolate and pecan praline mirror glaze.
Material used
– Rectangular pastry frame 20X10X4.5cm
For 5 to 6 people
Pecan Praline
100g pecans50g powdered sugar
Place the pecans on a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and allow to cool. Place the pecans and the chopped caramel in the bowl of a blender and blend until you have a praline.
Pecan biscuit65 g pecan powder1 egg2 egg whites65 g icing sugar20 g butter15 g flour15 g caster sugar
Make a hazelnut butter. In a saucepan, melt the butter until it takes on a nice colour and a hazelnut smell. Set aside. In a bowl, mix the whole egg with the icing sugar. Add the pecan powder, flour and melted butter. Mix well. In another bowl, beat the egg whites with the powdered sugar. Gently fold into the mixture with a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for 8 to 10 minutes at 180°C. Remove the biscuit from the oven and allow it to cool before peeling it off the paper and cutting out a 20x10cm rectangle.
Pecan nut praline crisp60g praline30g of milk chocolate35g of crêpes dentelles
Mix the praline, the chocolate and the crêpes dentelles. Spread on the pecan biscuit and put in the freezer.
Pecan cream1 sheet of gelatine 2g100 ml cream1 egg yolk15g caster sugar60g pecan praline
In a bowl, mix the egg yolk with the sugar until slightly white. In a saucepan, bring 100ml of cream to the boil, remove from heat and pour the hot cream over the previous mixture. Return to the saucepan and cook over a low heat until 82ºC. Remove from the heat and add the wrung-out gelatine. Pour the hot cream over the pecan praline and mix. Allow to cool, then pour over the crumble and place in the freezer.
White chocolate vanilla mousse80 g full cream80 g white chocolate4 g gelatine160 g whipping creamvanilla pod from @bourbon_noire10g icing sugar
Place the gelatine leaves in a bowl of cold water. In a small saucepan, heat the 80g of liquid cream with the vanilla pod, scraped and split. Turn off the heat, cover the pan and leave the vanilla to infuse for 15 minutes. Return the mixture to the heat and then, off the heat, add the gelatine (having first removed the vanilla pod) and the melted white chocolate. Mix and set aside. Whip the cold cream with an electric mixer and add the icing sugar. Pour in the previous mixture and stir gently. Pour over the pecan cream and place in the freezer.
White chocolate and pecan praline mirror glaze45 g sugar45 g glucose25 g water45 g white chocolate20g pecan praline30 g unsweetened condensed milk or cream2 x 2g gelatine sheets
Heat the sugar, water and glucose in a saucepan. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add the condensed milk and the praline. Use a hand blender to mix the mixture thoroughly. Remove the cake from the freezer. Cover the surface of the cake with the glaze, which has been cooled to 35°C. Leave in the fridge for a few minutes until the icing has set. Carefully remove the frame and cut 0.5 cm off each side of the cake, so that the layers are well defined. Cut out individual slices and leave to thaw in the fridge.
I decorated with caramelised pecans.
Looking delicious and beautiful dessert