Amber-Salted Caramel Pecan
Sablé Breton


Recipe from Chef Nathaniel Reid

Components: Caramel Mousse • Pecan Caramel • Sablé Breton • Caramelized Pecans

Caramel Mousse

Ingredient

 

Quantity

 

Procedure

 

Granulated sugar
Glucose syrup
Unsalted butter
36% cream
Vanilla bean
Sea salt
Egg yolks
Water
Sugar
Gelatin
36% cream, whipped

 

40g
52g
8g
86g
half a bean
1 pinch
38g
15g
15g
4g
177g

 
    1. First, warm 86g of cream with the butter and salt.
    2. Split the Vanilla bean in half and place the seeds and pod into a pot with the glucose and 40 g of sugar.
    3. Slowly caramelize the sugar. Deglaze the caramel with the warm cream mixture, strain and cool.
    4. Soak the gelatin in cold water.
    5. Place the egg yolks, water and 15g of sugar on a bain-marie and whisk until thick.
    6. Add the gelatin to the egg yolk mixture and whisk with a mixer to cool to 35’C.
    7. Whip the 177g of cream to soft peaks.
    8. Fold the egg yolk mixture into the caramel.
    9. Afterwards, fold the whipped cream into the caramel.
    10. Pipe 40 g of the mousse into Flexipan® 70mm half-sphere (#FP 1268) and freeze.

Pecan Caramel

Ingredient

 

Quantity

 

Procedure

 

Granulated sugar
Toasted pecans
36% cream
Dark Brown Sugar
Granulated sugar
Unsalted Butter

 

30g
50g
60g
15g
15g
40g

 
  1. Make a dry caramel with the 30 g of sugar and pour over the pecans.
  2. After the pecans have cooled, process the mixture into a smooth paste.
  3. In a saucepan combine the pecan paste, cream, brown sugar, sugar and butter.
  4. Cook the mixture to 103’C and cool.

Sablé Breton

Ingredient

 

Quantity

 

Procedure

 

Egg yolks
Granulated sugar
Unsalted butter
All-purpose flour
Baking powder
Sea salt

 

51g
102g
102g
144g
10g
1.5g

 
  1. Whisk the yolks and sugar until thick.
  2. Slowly whisk the softened butter into the yolks.
  3. Sift the flour, baking powder and salt together.
  4. Add the flour mixture into the yolk mixture and blend together.
  5. With a 10mm piping tip pipe the sablé Breton into an 8.5cm ring.
  6. Let the sablé rest overnight in the refrigerator. Bake them in a 150’ C oven for 22 – 24 minutes on a Silpain (SN 620 420 01).
  7. Unmold and let cool.

 

Caramelized Pecans

Ingredient

 

Quantity

 

Procedure

 

Sugar
Water
Inverted sugar
Chopped pecan

 

50g
50g
15g
150g

 
  1. Bring the sugar, water and the inverted sugar to a boil.
  2. Pour the hot syrup over the pecans and let rest 10 minutes.
  3. Strain the excess syrup off of the pecans.
  4. Place the pecans on a baking sheet and caramelize in an oven at 190’C for 6-8 minutes and cool.

Assembly

  1. Fill the middle of the Sablé Breton with the Pecan Caramel.
  2. Sprinkle a few pieces of the Caramelized Pecans on top.
  3. Glaze the Caramel Mousse with a caramel glaze and place on top of the Pecan Caramel.
  4. Decorate the sides of the mousse dome with Caramelized Pecans.
 
 
   

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