Pecan Chocolate Salted Caramel Verrines

Posted by: AUI

Active Time

0 Hour
45 Minutes

Total Time

2 Hour
30 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

38.1 oz Pecan Dacquoise 1081 g Pecan Dacquoise

14.1 oz Pecan Streusel 400 g Pecan Streusel

39.2 oz Caramel Maracaibo Creole 49% Chocolate Mousse 1112 g Caramel Maracaibo Creole 49% Chocolate Mousse

CANTONESE PECAN CARAMELIZED, 500G as Needed CANTONESE PECAN CARAMELIZED, 500G as Needed (672835) (672835) Qty: 1

Pumpkin Harvest Duo, White Chocolate as Needed Pumpkin Harvest Duo, White Chocolate as Needed (616967) (616967) Qty: 1

17.6 oz Caramel Brulee Cream with Salt Fleur de Sel, 5.5 Kg 500 g Caramel Brulee Cream with Salt Fleur de Sel, 5.5 Kg (750067) (750067) Qty: 1

Directions

Pipe some of the caramel brûlée into the bottom of desired glass, place inside a disc of the Pecan Dacquoise; then pipe the Chocolate Caramel Mousse on top with a rosette. Garnish with Pecan Streusel, Cantonese Pecan, Pumpkin Harvest Duo.

1Pecan Dacquoise

Ingredients

3.5 oz Hazelnut Flour 100 g Hazelnut Flour (018042) (018042) Qty: 1

7.1 oz Pecan, finely ground 200 g Pecan, finely ground

0.1 oz Salt 2 g Salt

1.8 oz Cake flour 50 g Cake flour

12.2 oz Egg white 345 g Egg white

4.0 oz Granulated sugar 114 g Granulated sugar

Directions

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

Ingredients

1.8 oz Palm Sugar, 1kg 50 g Palm Sugar, 1kg (672002) (672002) Qty: 1

1.8 oz Granulated sugar 50 g Granulated sugar

3.5 oz Cake flour 100 g Cake flour

0.0 oz Salt 1 g Salt

1.8 oz Pecan, ground fine 50 g Pecan, ground fine

1.8 oz Hazelnut Flour 50 g Hazelnut Flour (018042) (018042) Qty: 1

3.5 oz Butter, cubed 100 g Butter, cubed

0.0 oz Cinnamon 1 g Cinnamon

Directions

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

Ingredients

2.6 oz Granulated sugar 75 g Granulated sugar

5.3 oz Heavy cream, warmed 150 g Heavy cream, warmed

3.9 oz Egg yolk 110 g Egg yolk

9.5 oz Couverture Milk Rondo,Maracaibo Creole Swiss Cream,49%, GC, 6Kg 270 g Couverture Milk Rondo,Maracaibo Creole Swiss Cream,49%, GC, 6Kg (750025) (750025) Qty: 1

20.5 oz Heavy cream, whipped 580 g Heavy cream, whipped

Directions

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