Bahibe Pecan Dessert

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.

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.

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