Bahibe Pecan Dessert
Plated desserts

Bahibe Pecan Dessert

Made with BAHIBÉ 46%

Exclusive recipe by Chef Mame Sow

3 steps

Recipe Step by Step


Pecan Nougatine

300g sugar

100g glucose syrup

150g pecans, toasted

Make caramel with sugar and glucose syrup. Add in toasted pecans and mix well. Pour into a silo at lined sheet tray and let cool completely. Break into small pieces and place into a robot coupe. Grind to powder form taking care not to turn into paste.

Preheat oven to 350f. On a silpat lined sheet tray sprinkle nougatine powder to form a rectangular shape. Bake for 5 mins. While still warm shape into a tube. Let cool down completely before removing tube mold.


Bahibe Caramel Mousse:

200g sugar

50g water

30g glucose syrup

450g heavy cream, warmed

5g maldon salt

400g heavy cream, whipped

Make a caramel with sugar, water, and glucose syrup.

Slowly add in warmed cream and maldon salt. Reheat until caramel is completely dissolved. Cool down in an ice bath. Fold in whipped cream and store in piping bags.


Whipped Bahibe Ganache

13g gelatin sheets

1240g heavy cream

335gBAHIBE 46%

1 bean NOROHY Vanilla 

Heat cream and vanilla bean. Remove from heat and stir in chocolate and bloomed gelatin sheets until well combined. Chill overnight before whipping.

Assembly and finishing

Bahibe Pecan Dessert

Pipe Bahibe Caramel Mousse into Pecan Nougatine tube. Smooth out both ends.

Pipe whipped ganache on top and decorate with feuillatine flakes, maldon salt, and tempered Bahibe chocolate