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Recipe Step by Step
WHIPPED OPALYS VANILLA GANACHE
560g Whipping Cream
6g Tahitian Vanilla Beans
60g Invert Sugar
810g OPALYS 33%
1490g Whipping Cream
Bring the smaller quantity of cream to a boil with the split and scraped vanilla beans.
Leave to infuse for 10 minutes and then strain.
Slowly pour the hot liquid onto the melted OPALYS 33% chocolate and stir in the center to create an elastic texture with a glossy appearance, signifying the emulsion process is underway. Keep gradually adding the liquid.
Blend to perfect the emulsion. Add the larger quantity of chilled cream and blend again.
Set aside in the refrigerator and leave to set, overnight if possible. Whip before using.
PECAN PRALINÉ CRÉMEUX
155g Whole Milk
1090g 50% PECAN PRALINE
545g Whipping Cream
Heat the milk and add the rehydrated gelatin.
Pour a little of this mixture onto the Praliné. It will separate. Emulsify in a freestanding mixer with a paddle attachment.
Stabilize the emulsion, gradually adding the chilled cream until smooth, glossy and elastic.
Blend to perfect the emulsion.
Use immediately, or leave to set in the refrigerator before piping.
ALMOND SWEET SHORTCRUST
345g European Butter
260g Confectioner's Sugar
85g Minced Almonds
145g Whole Eggs
Mix the softened butter with the salt, confectioner's sugar, minced almonds, eggs, and the smaller quantity of flour. Take care not to over-process.
As soon as it is evenly combined, quickly add the remaining flour.
Set aside in the refrigerator and roll out the following day.
Bake at 150°C (302°F) for around 12 minutes.
PRESSED PECAN PRALINÉ SHORTCRUST
ABSOLU CRISTAL SPRAY GLAZE
500g ABSOLU CRISTAL NEUTRAL GLAZE
Bring the ABSOLU CRISTAL glaze to a boil with the water and blend.
Use immediately at around 80°C (176°F).
SWEET AND SALTED CANDIED PECANS
4g Fleur de Sel
Roast the pecans at 150°C (302°F) for 12-15 minutes and then chop roughly.
Cook the sugar with the water at 115°C (239°F).
Add the pecans and fleur de sel.
Caramelize and pour onto a baking sheet to cool.
Assembly and finishing
Take 600g Pressed Pecan Praliné Shortcrust per 60 x 10cm strip and set aside in the freezer. TIP: Take care not to crush the shortcrust to avoid too compact a texture. When cool, unmold the strips. Use a 20mm smooth nozzle to add around 400g of Pecan Praliné Crémeux. Blast freeze. Whip the Opalys Vanilla Ganache, and then use a plain 14mm nozzle to pipe irregular blobs of around 700g per strip. Lightly press down the tops of the blobs using a heated melon baller. Blast freeze. Spray the tart strips with the Absolu Cristal Spray Glaze. Prepare the Sweet and Salted Candied Pecans and arrange a few on top. Temper some OPALYS 33% chocolate. Roll out a thin layer between two transfer sheets. Check the thickness and cut out 3cm-diameter discs. Leave to set at 17°C (63°F). When set, remove the chocolate decorations from the sheets and use to decorate the tarts.