PECAN TART
Take 600g Pressed Pecan Praliné Shortcrust per 60 x 10cm strip and set aside in the freezer. TIP: Take care not to crush the shortcrust to avoid too compact
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.valrhona.us.
Cooking tools:
- Stand mixer
- Blender
- Candy thermometer
- Piping bag
- Melon baller
- Rolling pin
- Cookie cutter
- Kitchen scale
- Spray gun
- Fine-mesh sieve
- Saucepan
- Oven
- Freezer
- Refrigerator
- Mixing bowl
- Whisk
- Spatula
- Baking sheet
- Chef's knife
- Cutting board
- Transfer sheet
- Microwave
Ingredients
- 560g Whipping Cream
- 6g Tahitian Vanilla Beans
- 60g Invert Sugar
- 60g Glucose
- 810g OPALYS 33%
- 1490g Whipping Cream
- 155g Whole Milk
- 9g Gelatin
- 1090g 50% PECAN PRALINE
- 545g Whipping Cream
- 345g European Butter
- 6g Salt
- 260g Confectioner's Sugar
- 85g Minced Almonds
- 145g Whole Eggs
- 175g Flour
- 505g Flour
- 1370g Sweet Almond Shortcrust
- 515g 50% PECAN PRALINE
- 460g Ground Almonds
- 160g COCOA BUTTER
- 500g ABSOLU CRISTAL NEUTRAL GLAZE
- 50g Water
- 115g Pecans
- 60g Sugar
- 25g Water
- 4g Fleur de Sel
