Dough Pate Sucre
- Mix the almond paste together with the butter, sugar and salt (spices) into a homogeneous mixture.
- Add egg and then the flour.
- Knead as a dough, roll out at 2 mm thickness.
Almond Pie
This all time favorite from the USA perhaps a perfect combination between nature’s best ingredients and Pastry Craft. It presented by adding more textures all based on pecan nuts in the flower shape. Makes this pastry luxury and mouth watering irresistible.
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Recipe
Download RecipeDough Pate Sucre
- Almond paste 200g
- Butter 200g
- Salt 3g
- Brown sugar 125g
- Egg 75g
- Flour 500g
- Total 1103g
Frangipane
- Almond paste 250g
- Pecan praline 150g
- Butter 200g
- Egg yolk 200g
- Total 800g
Frangipane
- Heat the butter till 45°C.
- Mix almond paste with the egg yolk and pecan praline.
- Add the melted butter, pipe onto the dough.
Caramel
- Egg 130g
- Brown sugar 107g
- Glucose 168g
- Salt 1.8g
- Vanilla stick 1.8g
- Butter 28g
- Pecan nuts 360g
- Total 797g
Caramel
- Heat the butter together with the glucose, vanilla and salt.
- Add the brown sugar and eggs, mix well.
- Fill each tart with the caramel mixture.
Nougatine Pecan
- Glucose 100g
- Sugar 100g
- Water 10g
- Butter 100g
- Pecan nuts 130g
- Salt 4g
- Total 444g
Nougatine Pecan
- Melt glucose with the sugar and water.
- Process the butter into pieces and mix into a homogeneous mixture.
- Spread the mixture on a baking mat and bake for 10 to 15 minutes in an oven at 160°C and cut.
Salted pecan caramel
- Sugar 234g
- Cream 392g
- Glucose 157g
- Vanilla bean 1g
- White chocolate 175g
- Pecan praline 88g
- Butter 65g
- Salt 6g
- Liqueur 20g
- Total 1136g
Salted pecan caramel
- Simmer the cream with the glucose and the vanilla.
- Make a dry caramel with the sugar.
- Stop the cooking with the hot cream, heat the mixture to 104°C.
- Let the temperature drop to 75°C, then make an emulsion with the chocolate and pecan praline.
- When the mixture reaches 35°C, add the softened butter, salt, liqueur and blend.
Chocolate joconde
- Whole egg 270g
- Sugar 40g
- Almond powder 190g
- Patent flour 30g
- Cocoa powder 30g
- Butter 35g
- Egg white 160g
- Sugar 190g
- 5 Spices powder 10g
- Custard powder 3g
- Total 958g
Chocolate joconde
- Beat egg, smallest part of sugar and almond powder
- Heat butter to 45°C.
- Whisk the egg whites with the sugar until fluffy.
- Mix all airy components.
- Sieve the flour, 5 spices, cocoa powder and custard powder, mixes all together.
- Add butter, stencil and bake at 220°C.