Dulcey pecan tartlet made with
– sweet pastry,
– a pecan biscuit
– dulcey creamy filling,
– dulcey pecan ganache.
Material used
– Silikomart 70mm perforated tart moulds
– Micro-perforated baking mat
– Pastry bag
– Plain and fluted tip
Ingredients
Sweet pastry
✔70 g soft butter
✔110 g flour
✔15g pecan powder
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk
Pecan praline
✔150g pecan nuts
✔75g sugar
Dulcey cream
✔40g dulcey chocolate
✔10g butter
✔50g liquid cream
Pecan biscuit
✔35g pecan nut powder
✔35g sugar
✔1 egg
✔1 egg white
✔7g flour
✔20g melted butter
Mounted ganache pecan dulcey
✔40g dulcey chocolate
✔10g pecan praline
✔1g gelatine
✔50g hot cream
✔200g cold cream
The recipe
For 5 tartlets
Pecan praline
✔150g pecans
✔75g 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.
Sweet pastry
✔70 g soft butter
✔110 g flour
✔15g pecan powder
✔45 g icing sugar
✔1 pinch of salt
✔1 egg yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of greaseproof paper then place in the fridge for 30 mins. Line the circles and place in the freezer for 10 mins. Preheat the oven to 170°C. Place in the oven for 15 to 20 minutes. Leave to cool completely.
Mounted ganache pecan dulcey
✔40g dulcey chocolate
✔10g pecan praline
✔1g gelatine
✔50g hot cream
✔200g cold cream
Pour the 50g of liquid cream into a saucepan and bring to the boil. When the cream is hot pour it over the previously melted Dulcey chocolate (as I didn’t have any Dulcey chocolate, I used white chocolate which I cooked in the oven, stirring it regularly until it coloured), the pecan praline and the gelatine. Mix well. Add the 200g cold liquid cream. Mix well. Filter on contact and chill for at least 4 hours.
Pecan biscuit
✔35g pecan nut powder
✔35g sugar
✔1 egg
✔1 egg white
✔7g flour
✔20g melted butter
In a bowl, mix the egg 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 biscuit at the bottom of each tartlet.
Dulcey cream
✔40g dulcey chocolate
✔10g butter
✔50g single cream
Pour the liquid cream into a saucepan and bring to the boil. In a bowl, add the Dulcey chocolate and melt it a little in the microwave. Pour over the hot cream. Mix well. Leave to cool before filling the tartlets. Chill until the cream has completely cooled.
Assembly
Beat the ganache with an electric mixer, then fill a piping bag fitted with a fluted tip and a piping bag fitted with a plain tip with the ganache. Poach onto the tartlets. I decorated with a caramelised pecan.
