Kentucky Derby Pie

VALRHONA

VALRHONA

Premium Supplier 23rd October 2015

Kentucky Derby Pie

Kentucky Derby Pie recipe from Nicole Coady, Fixx Chocolates, Boston (Massachusetts) PECAN CAKE, in association with Valrhona.

Ingredients

  • PECAN CAKE
  • 38 g Bakers Kentucky Straight Bourbon, 7 Years
  • 23 g baking powder
  • 407 g egg whites
  • 152 g egg yolks
  • 
334 g cake flour
  • 354 g maple syrup

  • 270 g pecans, medium sized pieces
  • 177 g pecan oil
  • 4 g kosher salt
  • 165 g sugar
  • GUANAJA BUTTER FILLING
  • 187 g GUANAJA 70% COUVERTURE
  • 158 g butter, unsalted

  • 562 g heavy cream
  • CHOCOLATE BOURBON MOUSSE
  • 629 g DULCEY 32% CHOCOLATE
  • 227 g butter, unsalted

  • 214 g egg yolks
  • 1327 g heavy cream
  • 42 g gelatin
  • 127 g honey

  • 156 g Jim Beam whiskey
  • BURNT CARAMEL GLACAGE
  • Caramel Glaze Sauce
  • 101 g sugar
  • 25 g water

  • 50 g water, boiling
  • 726 g ABSOLU CRISTALNEUTRAL GLAZE
  • 5.5 g sea salt
  • 176 g Caramel Glaze Sauce

Method

PECAN CAKE

Grind pecans with flour, salt and baking powder until a small coarse flour is achieved.

Whip yolks and slowly add oil to emulsify.


Add maple syrup and bourbon.


Whip whites and sugar to medium whip.

Fold dry ingredients into the whipped yolk mixture.


Fold whipped whites in the the yolk mixture.


Scale into an 8» pan at 480 grams.


Bake at 171°C (340°F) for approximately 30-35 minutes in a convection oven.

GUANAJA BUTTER FILLING

Bring the heavy cream to boil.


Pour cream over GUANAJA 70% couverture and stir to fully incorporate.

Emulsify cold butter into chocolate mixture.


Allow to cool overnight until completely set.

CHOCOLATE BOURBON MOUSSE

Whip heavy cream to almost a medium whip and hold.


Soften gelatin sheets in cold water.


Melt the DULCEY 32% chocolate and incorporate cold butter.

Whip egg yolks to full volume.


Bring honey to a boil and incorporate softened gelatin.


Add honey mixture to the whipped yolks and cool.


Add bourbon to the whipped yolk mixture.


Fold chocolate mixture into yolk mixture.


Add whipped cream.

BURNT CARAMEL GLACAGE

Combine sugar and water.


Cook to 177°C (350°F) and then remove from heat.

Allow sugar to reach 185°C (365°F).


Bring remaining water to a boil during caramelization of sugar.


When sugar reaches 185°C (365°F), turn off heat and slowly begin adding water.

Stir to dissolve all sugar.


Allow to cool completely.

Combine burnt caramel glaze with ABSOLU CRISTAL.

Add sea salt and stir.

ASSEMBLY AND FINISHING

Using a cake ring, build upside down on a flat sheet pan lined with a silpat, starting with some Chocolate Bourbon Mousse, then a layer of Guanaja Butter Filling, then a layer of Chocolate Bourbon Mousse.


Finish with the Pecan Cake disc.
Put in a freezer until completely frozen.

When frozen, flip the cake over and slightly heat the outside of the cake ring with a blowtorch to unmold. Top with Burnt Caramel Glaçage (preferably prepared the day before).

Decoration Suggestion:

Pour onto a plastic sheet some tempered JIVARA 40% couverture on a plastic sheet.


Pour over some crushed pecans.


Allow to crystallize.


Using small metal rings, cut as many discs as necessary to create two crescent-moon shaped chocolate pieces.

Place the chocolate pieces on the cake, facing each other with glazed pecans between them.