Vanilla pecan log composed of
– a pecan biscuit
– a chocolate and pecan praline crunch
– a creamy pecan insert,
– a vanilla mousse,
– a mirror glaze.
Material used
– Silicone log mould – small – 18 x 8 cm – Silikomart
– Silikomart log insert mould
– Ancel 210 bloom gelatine (gold quality)
– Plate for the end of the log (meilleurduchef)
Ingredients
Pecan biscuit (the day before)
✔Pecan powder
✔1 egg
✔egg whites
✔Icing sugar
✔Butter
✔Flour
✔Caster sugar
Pecan praline (the day before)
✔150g pecans
✔75g caster sugar
Praline pecan crisp (the day before)
✔Praline
✔Milk chocolate
✔Crêpes dentelles
Creamy praline pecan insert (the day before)
✔1 sheet of gelatine
✔Cream
✔egg yolk
✔Caster sugar
✔Pecan praline
Vanilla mousse (the day before)
✔Full cream
✔White chocolate
✔Gelatine
✔Whipping cream
✔Vanilla pod from @bourbon_noire
✔Icing sugar
Chocolate icing (the day before)
✔Sugar
✔Glucose
✔Water
✔White chocolate
✔Pecan praline
✔Liquid cream
✔gelatine leaves
The recipe
Serves 4 to 6
Pecan praline (the day before)
✔150g pecans
✔75g caster sugar
Pour the pecans onto 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.
Creamy praline pecan insert (the day before)
✔1 sheet of gelatine
✔Cream
✔egg yolk
✔Caster sugar
✔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 into the insert mould and place in the freezer for at least 4 hours.
Pecan biscuit (the day before)
✔Pecan powder
✔1 egg
✔egg whites
✔Icing sugar
✔Butter
✔Flour
✔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 covered 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 rectangle the size of your log.
Praline pecan crisp (the day before)
✔Praline
✔Milk chocolate
✔Crêpes dentelles
Mix the praline, melted chocolate and crêpes dentelles. Spread over the pecan biscuit and place in the freezer.
Vanilla mousse (the day before)
✔Full cream
✔White chocolate
✔Gelatine
✔Whipping cream
✔Vanilla pod from @bourbon_noire
✔Icing sugar
You can get a 10% discount with the code « LESDELICES31 » for the purchase of your vanilla on the bourbon_noire website.
In a bowl of cold water, place the gelatine leaves. In a saucepan, heat the liquid cream with the scraped and split Black Bourbon vanilla pod. 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). Pour over the melted white chocolate, mix and set aside. Whip the cold cream with an electric mixer and add the icing sugar. Pour over the previous mixture and stir gently.
Assembly
Fill the log mould halfway with vanilla mousse, making sure that the edges are well covered. Add the creamy pecan insert. Cover with the remaining vanilla mousse. Finish with the pecan biscuit, placing the crisp towards the inside. Place in freezer overnight.
Chocolate icing (the day before)
✔Sugar
✔Glucose
✔Water
✔White chocolate
✔Pecan praline
✔Liquid cream
✔gelatine leaves
In a saucepan heat the sugar, water and glucose. Off the heat add the wrung out and softened gelatine. Pour this mixture over the chocolate. Stir well. Add the liquid cream and pecan praline. Use a hand blender to blend the mixture and place it in a cool place.
The next day, take the cake out of the freezer and apply the icing, which was reduced to around 35-35°C. I decorated with two milk chocolate log ends, pecans and a bell made of milk chocolate covered with edible gold powder.
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