Pecan Entremet with
– a pecan mousse,
– a pecan biscuit
– a pecan praline crunch,
– a creamy pecan insert,
– a brown velvet spray.
Material used
– Raggio X6 mini Silikomart mould
– Florentine silikomart mould
– Brown velvet spray
Ingredients
Pecan praline
✔100g pecans
✔50g caster sugar
Pecan praline crisp
✔20g milk chocolate
✔20g crêpes dentelles
✔20g pecan praline
Pecan cream
✔90 ml single cream
✔1 yolk
✔15g caster sugar
½ leaf gelatine (1g)
15g pecan praline
Pecan biscuit
✔23g pecan powder
✔23g sugar
✔5g butter
✔1 yolk
✔5g flour
✔45g egg whites
Pecan mousse
✔2g gelatine
✔40g liquid cream 30% MG
✔1 yolk
✔20g sugar
✔70g 30% single cream
✔30g pecan praline
+ Brown velvet spray
The recipe
For 3 desserts
Pecan praline
✔100g pecan nuts
✔50g caster sugar
Place the pecans on a baking tray and bake at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper and leave to cool. Place the pecans and chopped caramel in the bowl of a blender and blend until you have a praline.
Pecan cream
✔90 ml single cream
✔1 yolk
✔15g caster sugar
✔½ leaf gelatine (1g)
✔15g pecan praline
Place the gelatine in a large bowl of cold water.
Mix the egg and caster sugar in a bowl. Heat the cream in a saucepan and pour over the previous mixture. Mix well and return to the pan. Heat over a low/medium heat, stirring constantly, until the mixture reaches 82/83°C. Remove from the heat and add the gelatine, wrung out and softened, and the pecan praline. Pour into the silikomart florentin mould. Place in the freezer for at least 4 hours, then remove from the mould and use a pastry cutter or pastry bag to cut a hole in the centre. Return to the freezer.
Pecan biscuit
✔23g pecan powder
✔23g sugar
✔5g butter
✔1 yolk
✔5g flour
✔45g egg whites
In a bowl, mix the yolk with the sugar. Add the pecan powder (I mixed pecans), flour and melted butter. Mix well. In another bowl, beat the egg whites with a mixer. Gently fold into the mixture using a pastry blender. Pour the biscuit dough onto a baking tray lined with baking paper. Bake the biscuit for around ten minutes at 180°C. The biscuit should come out golden brown. Remove the biscuit from the oven and leave to cool completely before cutting out with a cookie cutter. Place a pecan cream on top of a pecan biscuit and set aside in the freezer until ready to assemble.
Pecan praline crisp
✔20g milk chocolate
✔20g crêpes dentelles
✔20g pecan praline
Melt the milk chocolate in the microwave. Add the crumbled crêpes dentelles and the pecan praline. Mix gently. Roll out between two sheets of baking paper and place in the freezer. Remove from the freezer and use a pastry cutter or pastry bag to cut out the same shapes used to cut the pecan cream and the biscuit. Place in the freezer.
Pecan mousse
✔2g gelatine
✔40g liquid cream 30% fat
✔1 yolk
✔20g sugar
✔70g 30% single cream
✔30g pecan praline
In a bowl of cold water, soften the gelatine leaves. In a saucepan, heat the 40g of liquid cream with the praline. In a bowl, mix the yolk with the caster sugar. Pour the hot milk over the yolk and return to the pan. Heat to between 82 and 83°C. Remove from the heat and add the gelatine, wrung out and softened. Mix well. Set aside. Using an electric mixer, whip 70g of very cold single cream. Gently fold in the cooled mixture.
Assembly
Fill the mini raggio mould with the pecan mousse. Add the creamy pecan/pecan nut biscuit insert. Top with the pecan mousse and finish with the chocolate praline pecan crunch. Place in the freezer overnight.
The next day, remove the frozen entremets from the moulds and immediately apply the brown velvet spray. Chill for at least 3 to 4 hours, until defrosted, before serving.
I decorated with a caramelised pecan. To do this, make a dry caramel in a small saucepan, then dip the pecans in it. Then use a fork to place them on a silicone mat or baking paper while they cool. Place on top of the dessert just before serving.
