Crunchy pecan puffs

Callebaut

Callebaut

Standard Supplier 20th May 2013

Crunchy pecan puffs

A delicious recipe created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium

Ingredients

  • 745 g milk
  • 245 g water
  • 9 g salt
  • 100 g sugar
  • 360 g candied sugar
  • 585 g butter
  • 570 g flour
  • 280 g eggs
  • 100 g egg yolks
  • 120 g pistachio bresilienne Callebaut® NAO-CR-PI3724-T66
  • 55 g maize starch
  • 20 g gelatine mass
  • 165 g lightly roasted pure pecan paste Callebaut® NPO-PE1-T62
  • 1000 g white chocolate Callebaut® W2NV
  • 120 g pure pistachio paste Callebaut® NPO-PI1-T62
  • Pistachio bresilienne Callebaut® NAO-CR-PI3724-T66

Method

Puffs
Ingredients
125 g milk
245 g water
6 g salt
15 g sugar
125 g butter
Method
Boil milk, water, salt, sugar and butter together.
Take away from the heat.
Ingredients
210 g flour
Method
Stir in the flour and mix well until homogenous. Put back on the heat and stir dry.
Ingredients
280 g eggs
Method
Add the eggs with a spatula in 3 goes.
Spread out on a baking tray and bake 15 minutes at 210°C and then 10 minutes at 190°C (or 12 minutes at 190°C and 8 minutes at 170°C in a hot air oven).
Pistachio crunch
Ingredients
300 g butter
360 g candied sugar
360 g flour
3 g salt
120 g pistachio bresilienne Callebaut® NAO-CR-PI3724-T66
Method
Mix together into a paste.
Leave to cool in the refrigerator.
Bake for 15 minutes at 220°C and then leave to dry at 170°C for 10 minutes.
Pecan mousseline
Ingredients
620 g milk
100 g egg yolks
85 g sugar
55 g maize starch
Method
Prepare an anglaise and leave to cool in the KitchenAid
Ingredients
20 g gelatine mass
Method
Mix in the gelatine mass.
Ingredients
160 g butter
Method
Mix in the melted and cooled butter at 35°C.
Ingredients
165 g lightly roasted pure pecan paste Callebaut® NPO-PE1-T62
Method
Mix in the pure pecan paste.
Leave to cool in the refrigerator.
Pistachio plaquettes
Ingredients
1000 g white chocolate Callebaut® W2NV
120 g pure pistachio paste Callebaut® NPO-PI1-T62
Pistachio bresilienne Callebaut® NAO-CR-PI3724-T66
Method
Mix the precrystallised chocolate with the pure
pistachio paste and the pistachio pieces.
Immediately spread out in extremely thin layers. Leave to harden and cut out the desired shapes.

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