Vanilla Pecan Treat (Print Version)
# Ingredients:
01 -
165g heavy cream (caramel cream).
02 -
40g sugar (caramel cream).
03 -
2 egg yolks (creamy mix).
04 -
11g water.
05 -
2.3g powdered gelatin.
06 -
80g powdered sugar.
07 -
2 whole eggs (sponge).
08 -
30g flour.
09 -
80g pecans.
10 -
20g melted butter.
11 -
2 egg whites.
12 -
20g sugar.
13 -
2 gelatin sheets (mousse).
14 -
2 vanilla pods.
15 -
400g heavy cream (mousse).
16 -
50g sugar (mousse).
17 -
White velvet spray.
# Instructions:
01 -
Start by softening the gelatin. Whisk the yolks with sugar. Heat up the cream. Make caramel, mix in the cream and yolks. Heat everything to 82°C, then stir in the gelatin.
02 -
Blend the pecans and mix with the flour. Beat the eggs with powdered sugar. Whip egg whites with sugar. Add melted butter into the mix. Bake at 180°C for 12 minutes.
03 -
Soak the gelatin until soft. Beat the yolks and sugar together. Heat the cream with split vanilla pods. Combine the mixtures and warm to 82°C. Add gelatin, then fold in whipped cream.
04 -
Pipe the mousse, place a caramel and praline layer in the center, top with the sponge. Chill it in the fridge for 8 hours.
05 -
Coat with the white velvet spray. Chill in the fridge for 4 hours before serving.
# Notes:
01 -
Lasts for 2 days in the fridge.
02 -
Needs at least 12 hours of prep beforehand.