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Recipe Step by Step
100g glucose syrup
150g pecans, toasted
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:
30g glucose syrup
450g heavy cream, warmed
5g maldon salt
400g heavy cream, whipped
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.
Assembly and finishing
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