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Recipe Step by Step
Step01
Whipped pecan praliné
135g Bahibé 46%
400g 50% nutty pecan praliné
Melt the couverture at 115°F (45°C), then mix into the praliné.
Leave to set at 75°F (24°C).
Place on a baking pan and leave to set for 24 hours.
Use a stand mixer with a paddle attachment to whip up the mixture, but make sure its temperature does not rise above 75/80°F (25/26°C).
Leave to set at 75°F (24°C).
Place on a baking pan and leave to set for 24 hours.
Use a stand mixer with a paddle attachment to whip up the mixture, but make sure its temperature does not rise above 75/80°F (25/26°C).
Step02
Almond Crisp
90g Slivered almonds
45g Crispy wheat flake cereal
65g Extra Bitter 61%
Melt the couverture and mix all the ingredients into it.
Use to make the base.
Use to make the base.
Assembly and finishing
As needed:
Extra Bitter 61%
Opalys Crunchy Pearls
Roasted PGI Piedmont hazelnuts Diced orange confit
Raspberry Inspiration crunchy pearls Sicilian pistachio pieces
Grated coconut
Make the whipped pecan praliné and leave to set at 60°F (16°C) for 24 hours. Place in a frame to a depth of 2mm, thinly coated with some tempered couverture.
Before it sets completely, cut it into 8×16cm triangles and leave to set at 60°F (16°C). Use a small metal brush to brush one side of the triangle.
Beat the pecan praliné in a stand mixer, spread 10/15g on the side of the triangle you didn’t brush, and sprinkle it with nuts, candied fruit, and crunchy pearls, in the style of a mendiant candy. Leave to set.
Make the crisp, then weigh out 25/30g for each 5cm-diameter base.
Stick 6 triangles together, then stick them on the base.
Use a piping bag cut with a Saint-Honoré style slanted hole to sketch out the outline of a Christmas tree (see photo) from top to bottom.
Decoration and Sprinkling:
Sprinkle with PARIANI nuts, SOSA candied fruit, VALRHONA crunchy pearls, for example, to suit your preferences. Leave to set at 60°F (16°C).