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Makes 48 desserts
Recipe Step by Step
Pecan Praliné Crémeux
155g whole milk
1090g PRALINE PECAN 50% FRUITE 2KG
545g whipping cream 35% fat
Microwaved Apple Compote
530g Golden Delicious apples
530g Granny Smith apples
105g maple syrup
4g lemon zests
8g pectin NH
220g brunoise of Granny Smith apples
Sweet And Salty Candied Pecans
175g pecan nuts
5g fleur de sel
340g dry butter
340g icing sugar
340g minced almonds
35g potato starch
185g whole eggs
400g ABSOLU CRISTAL NAPPAGE NEUTRE
100g maple syrup
Assembly and finishing
Place around 2g of Sweet and Salty Candied Pecans at the bottom of some 3cm half-sphere molds.
Pipe 5g of Almond Cream on top. Bake at 185°C (365°F) for around 8 minutes.
Unmold and set aside for assembly.
Arrange some Apple Compote on the plate.
Use a piping bag with a 14mm nozzle to make four droplets of Pecan Praliné Crémeux on four half-spheres of Almond Cream and arrange them harmoniously on the Apple Compote.
Pipe a fifth ball of Pecan Praliné Crémeux on the plate and add a half-sphere of Almond Cream.
Sprinkle with a few shards of Sweet and Salty Candied Pecans and finish with a slick of Maple Sauce.