Pecan Nox
This Pecan Nox recipe unleashes the potential of the Belcolade Origins Blanc Papua New Guinea 36% Cacao-Trace white chocolate
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.belcolade.com.
Cooking tools:
- Chocolate mold
- Kitchen scale
- Mixing bowl
- Whisk
- Saucepan
- Spatula
- Baking sheet
- Oven
- Freezer
- Measuring cup
- Serving bowl
Ingredients
- Icing sugar 150 g
- Pure almond powder 175 g
- Flour 60 g
- Egg white 200 g
- Sugar 150 g
- Pecan nut pieces 150 g
- Glucose 200 g
- Sugar 300 g
- Cream 35% fat 500 g
- Salt 5 g
- Belcolade Origins Blanc Papua New Guinea 36% Cacao-Trace 50 g
- Sugar 50 g
- Water 25 g
- Egg white 50 g
- Butter 82% fat 250 g
- Caramel base 250 g
- Belcolade Origins Blanc Papua New Guinea 36% Cacao-Trace 300 g
- Cream 35% fat 75 g
- Milk 75 g
- Gelatin powder 3 g
- Water 18 g
- Whipped cream 35% fat 300 g
- Puratos Miroir L'Original Neutre 500 g
- Caramel base 150 g
- Milk 150 g
- Gelatine powder 15 g
- Water 90 g
