PECANO
travel cake
BUTTER MANIÉ
Ingredients Total weight: 200 g 100%
Butter 84% 160 80%
Flour, type 45 40 20%
Mix soft butter with the flour until smooth. Then brush the cake molds using a pastry brush. Put
the buttered molds in the fridge.
FRAMED PRALINE WITH CHOCOLATE
For a square mold FLEXIPAN® INSPIRATION GUY DEMARLE 22 x 22 x 4.5 cm
Ingredients Total weight: 623 g 100%
Milk chocolate 115 18%
Valrhona Jivara 40%
Pecan praline Valrhona 50% 463 74%
Cocoa butter 45 8%
Mix the melted to 35 °C / 95 °F chocolate with the praline and the cocoa butter until combined.
Then warm up the mixture to 45 °C / 113 °F. Cool the mixture on a marble table to 25 °C / 77 °F,
stirring it well. When the temperature reaches 25°C / 77°F, put it back into the mixing bowl. Then
put the praline into the mold and leave to crystallize at 15°C / 59°F for 12 hours (or put it in the
fridge if the temperature in room is warmer). When crystallized, cut into 2,5x2,5 cm cubes and put
back in the fridge.
CARAMEL BAHIBE CREAMY GANACHE
Ingredients Total weight: 758 g 100%
Sugar 165 22%
Clarified butter 60 8%
Whipping cream 35% 325 43%
Glucose syrup 23 3%
Milk chocolate 183 24%
Valrhona Bahibe 46%
Salt 2 <1%
Warm the cream with the glucose and the salt to 80 °C / 176 °F, cover it with a cling film and set aside.
Make the caramel: gradually caramelize the sugar in a saucepan. Add a part of sugar to the saucepan,
melt it until the sugar starts turning golden, and then add the next portion of sugar. Do not add the next
portion of sugar until the previous one melts completely. When all the sugar melts and turns amber,
gradually add the melted clarified butter to it. Mix well and then add the hot mixture of cream, salt and
glucose syrup. Mix well again. Let the temperature drop to 75-80 °C / 165-180 °F.
Then gradually pour the caramel into the melted chocolate and mix with a spatula to create an emulsion.
Immediately mix using a hand blender to make a perfect emulsion. Transfer the ganache into a
shallow container, cover with a plastic wrap and leave to crystallize in the fridge for 12 hours. 2
ALMOND FINANCIER
For molds Matfer – miniature Loaf Cake Tin - Exopan® - 23 x 4.5 x ht 5 cm
Ingredients Total weight: 1372 g 100%
Brown butter “Noisette” 263 19%
Egg whites 395 29%
Icing sugar 343 25%
Roasted almond powder 197 14%
Flour, type 45 119 7%
Inverted sugar 53 4%
Salt 2,5 <1%
Make the brown butter “Beurre Noisette”: put the butter in a saucepan and cook it on low heat stirring
constantly until it turns golden brown and starts to smell like roasted hazelnuts. Strain it and leave to
cool at room temperature.
Mix the almond powder with the sifted icing sugar, flour, salt, inverted sugar and room temperature
egg whites in a mixer with a paddle attachment. The mixture has to be smooth. Then gradually add
the brown butter “Noisette” and mix until incorporated. Transfer to a clean bowl, cover with a plastic
wrap and put in the fridge for 12 hours.
After that pipe 180 grams of the batter into the buttered cake molds. Then put the
praline cubes in the centre of the financier batter. Pipe 130 grams of financier batter to
cover the praline cubes. Bake at 150 °C / 302 °C with minimum convection for 30 minutes.
When the cake is ready, let it cool at room temperature and then unmold. Then wrap the
cake with a cling film and put in the fridge to cool completely up to 3-4 °C / 37-39°F.
ROASTED PECAN NUTS
Ingredients Total weight: ~250 g 100%
Raw pecan nuts ~250 100%
Put the pecans on a tray and roast them in the oven at 140 °С / 284 °F for 30 minutes until roasted
evenly. Let them cool down at room temperature.
ESKIMO MILK CHOCOLATE ICING
Ingredients Total weight: 880 g 100%
Milk chocolate 800 91%
Valrhona Bahibe 46%
Flour, type 45 80 9%
Melt the chocolate to 40°C / 104°F and add the oil. Mix well until combined and blend with a hand
blender. Use at 35-38°C / 95-100°F.
3
ASSEMBLY
Using a 24mm round piping tip pipe a straight tube of the caramel along the baked cakes.
Put the chopped roasted pecans on the caramel tubes and press to stick them well. Put a
flexible acetate sheet on top of the caramel tubes and press gently with a spatula to have
a flat surface. Put in the freezer.
Remove an acetate sheet from the frozen cakes and glaze them with milk chocolate icing
melted to 35-38°C / 95-100°F. Let the excess of the glaze drip and then transfer the cakes
to a clean parchment paper. Before the icing sets, decorate the cakes with roasted pecan
pieces and praline cubes. Then defrost the cakes at room temperature.
