Delicious granola base with pecan praline and maple cheese chantilly
Ingredients
For
16
servings
Granola base
115 g pecan nut
35 g pumpkin seed
35 g sunflower seed
35 g almond strip
25 g white sesame
25 g black sesame
115 g granola syrup
45 g candied orange
Pecan praline
133 g sugar
20 g water
200 g pecan nut
1 vanilla pod
2 g sea salt
Granola syrup
20 g maple syrup
10 g glucose syrup
42 g sugar
23 g Debic Stand & Overrun
1 g sea salt
29 g Debic Crème Butter
Maple cheese chantilly
50 g milk
50 g Debic Stand & Overrun (1)
150 g Debic Cream Cheese
50 g maple syrup
1 vanilla pod
18 g gelatine mass
400 g Debic Stand & Overrun (2)
61 g Debic Crème Butter
Chocolate decoration
oil
dark chocolate
Preparation
Granola base
Roast all the nuts together at 150°C for 20 minutes.
Cook the granola syrup and stir in the toasted nuts and candied orange until they are well coated.
Granola syrup
Bring the maple syrup, glucose syrup, sugar, Stand & Overrun and sea salt to a boil in a saucepan, add in the Crème Butter and completely dissolve.
Pecan praline
Cook the sugar and water together in a saucepan to 121°C, then remove from heat.
Add in the pecan nuts and stir rapidly until the nuts are fully coated in crystallized sugar syrup.
Continue to caramelize the crystalline sugar on low heat.
Lastly add in the vanilla pod and sea salt.
Maple cheese chantilly
Warm the milk, Stand & Overrun (1), Cream Cheese, maple syrup, vanilla bean and gelatine mass together to 36°C.
Emulsify together with Stand & Overrun (2).
Reserve in the chiller for later use.
Assembly
Place the frozen pecan praline on the center of the baked granola base. Pipe the maple cheese chantilly over the pecan praline. Finally, decorate with chocolate hair and chopped granola crumbs.
