Noix de Pécan Chocolate

Heat up sugar until caramelized, then deglaze with warm milk and vanilla pod to obtain caramel milk.

Mix the egg yolks, sugar, sea salt, and corn starch.

Pour the caramel milk into the egg mixture and heat up again until boiling.

Cool down the caramel pastry cream to around 35°C to 38°C, then add the Debic butter and use a hand blender to emulsify until the mixture is smooth.

Warm up Debic Whipping Cream 35% (part A) with glucose syrup and inverted sugar to around 50°C to 60°C. Add in the gelatin mass and dark chocolate couverture.

Blend the chocolate mixture until smooth and the temperature is around 29°C to 36°C.

Get the Debic Whipping Cream 35% (part B) at 1°C to 4°C. Add in the chocolate mixture and emulsify well.

Keep in the chiller for at least 2 hours. Prepare to whisk until stiff peaks form to use.

Toast the pecan nuts at 160°C until golden brown, then chop the nuts into nib-size pieces.

Melt dark chocolate and mix in the corn oil. Add the toasted pecan nuts and prepare for use.

Heat up sugar and water until it reaches 120°C. Add in pecan nuts, then turn off the heat and keep stirring the sugar syrup with the pecan nuts until crystallization occurs.

Turn on low heat and continue stirring the nuts until caramelized and the nuts are toasted.

Pour onto a slipat mat and let it cool down. Once cooled, break into small pieces and put them into a food processor with sea salt. Blend until it forms a paste. Prepare to use.

Heat up Debic Butter. Once melted, turn off the heat and set aside until it reaches room temperature. Separate the milk fat and milk solids. Use the milk fat for the sponge, which is called clarified butter.

Sieve cake flour, cocoa powder, and baking powder.

Mix eggs, egg yolks, sugar, and inverted sugar, stirring well until the temperature reaches 30°C to 35°C.

Add in the dry ingredients and clarified butter (30°C to 35°C), mix well and prepare to use.

Pipe into the mold or spread on the tray. Bake at 180°C for around 7 to 13 minutes, depending on the size.