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Recipe Step by Step
Whipped Opalys Vanilla Ganache
560g whipping cream 35% fat
6g Tahitian vanilla beans
60g invert sugar
810g OPALYS 33%
1490g whipping cream 35% fat
Pecan Praliné Crémeux
155g whole milk
1090g PRALINE PECAN 50% FRUITE 2KG
545g whipping cream 35% fat
Almond Sweet Shortcrust
345g dry butter 84%
Pressed Pecan Praliné Shortcrust
1370g Sweet Almond Shortcrust
515g PRALINE PECAN 50% FRUITE 2KG
460g ECLAT D'OR
160g BEURRE DE CACAO
Absolu Cristal Spray Glaze
500g ABSOLU CRISTAL NAPPAGE NEUTRE
Sweet And Salted Candied Pecans
115g pecan nuts
4g fleur de sel
Assembly and finishing
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 compact a texture.
When cool, unmold the strips. Use a 20 mm smooth nozzle to add around 400 g of Pecan Praliné Crémeux. Blast freeze.
Whip the Opalys Vanilla Ganache, and then use a plain 14 mm nozzle to pipe irregular blobs of around 700 g per strip.
Lightly press down the tops of the blobs using a heated melon baller. Blast freeze.Spray the tart strips with the Absolu Cristal Spray Glaze. Prepare the Sweet and Salted Candied Pecans and arrange a few on top.
Temper some Opalys chocolate. Roll out a thin layer between two transfer sheets.
Check the thickness and cut out 3 cm-diameter discs. Leave to set at 17°C (63°F).
When set, remove the chocolate decorations from the sheets and use to decorate the tarts.