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WAINA PECAN PUMPKIN PIE
Made with Waina 35%
An original recipe by Nicolas Botomisy, from L'École ValrhonaProduces 6 entremets of 16cm (6 1/3 inches)
7 stepsRecipe Step by Step
PECAN STREUSEL
232.5g butter
232.5g raw cane sugar
87g flour
174g pecans (crushed)
174g crêpes dentelles
AN fine sea salt
Chef tips: you can replace the crêpes dentelles with ground almonds.
PECAN DACQUOISE
250g almonds (ground)
200g confectioner's sugar
300g egg whites
60g sugar
120g pecan paste
5g egg white powder
WAINA AND PUMPKIN NAMELAKA
200g Swedish yogurt
10g glucose syrup
300g pumpkin purée
100g whipping cream
350g WHITE WAINA 35%
4g gelatin
4g pumpkin pie spice
WAINA PECAN WHIPPED GANACHE
300g whipping cream
30g invert sugar
30g glucose syrup
160g WHITE WAINA 35%
450g whipping cream
140g pecan paste
45g whiskey
VACUUM-SEALED PUMPKIN
200g pumpkin
200g orange juice
50g sugar
25g butter
AN pumpkin pie spice
ABSOLU CRISTAL GLAZE
500g ABSOLU CRISTAL NEUTRAL GLAZE
50g water
Assembly and Finishing
AN PROVA Vanilla Bean Seeds Caviar
For the decoration, add a little bit of PROVA Vanilla Bean Seeds “Caviar” into tempered WAINA 35% Couverture and apply a small amount of chocolate (using a cling film) on an acetate sheet previously stuck with oil. Leave to set and place the WAINA decorations on top of the tart.