Pecan Passion

Ingredients

• 85 g Pecan Oil
• 25 g  Cocoa butter (Valrhona)
• 50 g  Egg yolks
• 16 g  Caster sugar

• 3.3 g Fine salt
• 2 g Vanifusion (Norohy)
• 166 g  T45 flour
• 5.6 g Bakin Baking Powder (Sosa)
• 40 g Pecan Nuts (Sosa)

Preparation

Melt the cocoa butter then add the pecan oil. Mix the egg yolks, sugar, salt, and vanilla with the paddle attachment, then add the cocoa butter and oil mixture at 25/30°C. Then add the flour mixed with baking powder and finish with the chopped pecans. Spread between 2 sheets to a thickness of 6/7 mm. Let stand overnight, then cut out using the Silikomart "Tarte Ring Oblong" molds. Bake at 150°C in the molds for 15 minutes.

Ingredients

• 95 g  Mango puree (Adamance)
• 113 g Passion fruit puree (Adamance)
• 1.6 g  Many Batak
• 3.5 g Vanifusion (Norohy)
• 62 g Sugar
• 4.2 g Pectine NH (Sosa)
• 62 g Egg whites
• 2.5 g Gelatin (Sosa)
• 50 g Cocoa butter
• 25 g  Pecan Oil

Preparation

Boil the mango and passion fruit purées, remove from the heat, add the crushed Batak berries and let it infuse for 7 minutes. Strain and check the weight. Heat a third of the purée to 45°C, add the sugar-pectin mixture, then bring to a boil. Remove from the heat, add the egg whites, cook to 75°C, then add the rehydrated gelatin. Combine with the rest of the purée, then pour in the cocoa butter and pecan oil and mix. Pour into the Silikomart "Oblong Tart Ring Kit" silicone molds.