Pacane Tart | Valrhona Chocolate
Take 600 g Pressed Pecan Praliné Shortcrust per 60 x 10 cm strip and set aside in the freezer. TIP: Take care not to crush the shortcrust to avoid too comp
Ingredients
- 560g whipping cream 35% fat
- 6g Tahitian vanilla beans
- 60g invert sugar
- 60g glucose
- 810g OPALYS 33%
- 1490g whipping cream 35% fat
- 155g whole milk
- 9g gelatin
- 1090g PRALINE PECAN 50% FRUITE 2KG
- 545g whipping cream 35% fat
- 345g dry butter 84%
- 6g salt
- 1370g Sweet Almond Shortcrust
- 515g PRALINE PECAN 50% FRUITE 2KG
- 460g ECLAT D'OR
- 160g BEURRE DE CACAO
- 500g ABSOLU CRISTAL NAPPAGE NEUTRE
- 50g water
- 115g pecan nuts
- 60g sugar
- 25g water
- 4g fleur de sel
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