Individual Pecan Vanilla Desserts

Start writing...Individual Pecan Vanilla Desserts a mousse, pecan/vanilla praline icing, a dacquoise base and crunchy pecan praline. Warning! This recipe requires freezing times! I'm giving you the recipe for 8 desserts, I used the Stone x8 mold and globe x15 for the inserts. Pecan praline: 400 g pecan nuts 250 g caster sugar 70 g of water Roast the pecans for 15 minutes at 160°. Pour the sugar and water into a large skillet and cook until the mixture reaches 121°, add the pecans. Mix well so that the pecans are completely coated with syrup. Let it cook until the syrup caramelizes, it takes a bit of time... Then pour the contents onto a sheet of baking paper and leave to cool. Mix everything together using a mixer; you need to mix for a long time to obtain a semi-liquid texture. Creamy Pecan: 125g of liquid cream 20g sugar 2 egg yolks 1.33 g of gelatin 200 blooms 30 g pecan praline Hydrate the gelatin. Mix the yolks and sugar. Heat the cream, add the pecan praline. Pour over the yolks then return to the heat until 82/83°. Remove from heat and add gelatin. Pour the creamy mixture into your globe mold, leaving a little room for the pecan praline. Freeze for an hour then pour pecan praline over the pecan cream. Freeze overnight. Vanilla ganache: 66 g white chocolate 88 g of whole liquid cream 2 g of gelatin 200 blooms 190 g of whole whipping cream 2 vanilla pods Hydrate the gelatin in cold water. Melt the chocolate. Heat the 88 g of liquid cream. Remove from the heat and add the drained gelatin then pour over the melted chocolate, mix well. Add the vanilla and 190 g of cold whipping cream. Cover with cling film and place in the fridge overnight. The next day, whip the ganache. Pour the ganache into the stone mold cavities and place the inserts, pressing a little to bring the ganache up to the edges, add more ganache if necessary, smooth. Place in the freezer overnight. Dacquoise: 45g pecan powder 50g icing sugar 18g sugar 55g egg whites Mix the pecan powder and icing sugar. Beat the egg whites with the sugar, add the powder/icing sugar mixture with a spatula. Pour into a 20 cm diameter circle. Cook at 180° for around 15 minutes. Leave to cool then cut out 8 dacquoises measuring 6 cm in diameter. Crunchy pecan praline: 30 g cooked shortcrust pastry 35 g roasted pecans 45 g of lace pancakes 52 g milk chocolate 18 g pecan praline Roughly mix the pecans, sweet pastry and lace pancakes. Melt the chocolate, add the praline paste then the roughly mixed mixture. Mix well. Using a 7 cm diameter cookie cutter, place a circle of dacquoise in the middle then fill the edges with the crispy filling, press down well. Make 8 circles of crispy dacquoises. Leave to set in the fridge for at least 1 hour. Frosting: 70 g of water 110 g sugar 24 g of glucose 70 g of liquid cream 100 g white chocolate 6 g of 200 bloom gelatin powder + 36 g of cold water 30 g pecan praline some vanilla seeds Soak the gelatin in cold water. In a salad bowl, put the chocolate, praline, vanilla and liquid cream. In a saucepan, put the water, glucose and sugar over low heat. When the mixture reaches 103°, pour the syrup into the salad bowl and add the gelatin. Mix using a hand blender, being careful not to incorporate air into the preparation to avoid bubbles. When the icing reaches 35/38°, unmold the desserts, place them on an icing rack then pour the icing. Place the desserts on the crispy dacquoises. Decorate with pecan pieces and skins. Let defrost. Enjoy!