Skip to content
Skill Level » Advanced

Pecan Chocolate Salted Caramel Verrines

Posted by: AUI

Active Time

0 Hour   45 Minutes

Total Time

2 Hour   30 Minutes


1Pecan Dacquoise



  1. Combine the dry ingredients and sift well. In the bowl of a stand mixer fitted with a whip attachment, combine the egg whites with the sugar and whip to soft peaks. Fold in the sifted dry ingredients in three increments until well incorporated. Spread evenly on a parchment lined half sheet pan. Bake in a 350ºF/117ºC oven till golden brown.

2Pecan Streusel



  1. In a mixer fitted with a paddle, combine all ingredients mix till it comes together, combine and make a log. Using glazing rack press the dough through onto a parchment lined sheet pan. Place into a 10 inch cake ring. Refrigerate for 20 minutes then bake in a 320ºF/160ºC for 8- 10 minutes or until lightly golden brown.

3Caramel Maracaibo Creole 49% Chocolate Mousse



  1. Place the sugar in a heavy bottom pot and cook to a medium dark caramel. Deglaze the pot with the warmed heavy cream. Temper the egg yolks with the caramel, and then return the mixture to the pot and cook slowly to 185ºF/85ºC while continuously stirring. Pass the mixture through a sieve over the couverture coins and whisk until smooth. Allow the mixture to cool and fold in the whipped cream.

Flavor Profiles

Taste Profile

  • Sweet

Aroma Profile

  • Nuts

Texture Profile

  • Others
  • Crunchy

Temperature Profile

  • Room Temperature

Login to view pricing information and add items to cart. Learn more