The Baker’s Canadian Nun By Romain Dufour | Pastry Arts

Ingredients

• 100 g water
• 70 g granulated sugar
• 250 g toasted pecans
• 200 g granulated sugar
• 80 g simple syrup
• 200 g unsalted butter, room temperature
• 200 g all-purpose flour
• 430 g bread flour
• 8.5 g salt
• 65 g maple sugar
• 21.5 g maple syrup
• 235 g whole eggs
• 21.5 g fresh yeast
• 21.5 g bourbon
• 150 g unsalted butter, room temperature
• 65 g crème fraiche
• 65 g toasted pecans
• 22 g dried black cherries