Crunchy Pecan Caramelized filling

The irresistible combination of chocolate and caramelized pecan nuts


Crunchy filling based on 44% milk chocolate (white and dark chocolate pure cocoa butter), pastry spangled biscuit and pecan paste (25%).
Free of palm oil and colouring.


Ready to use, quick to implement.
Suitable for freezing and deep-freezing, remains crispy.


Ready to use, simply reheat in the microwave to soften it.

Interior confectionery

  1. Mix the crunchy mixture with 2% cocoa butter and 8% melted milk chocolate.
  2. Pre-crystallise the whole at 24°C +/- 1°C, having a pasty appearance and rise 1/2°C by shaking before framing.
  3. Let it crystallize and detail.

Tip: to avoid the pre-crystallization step, heat each ingredient to 33°C: crunchy, cocoa butter ointment and milk chocolate, then mix everything together while keeping the same temperature.

Éclair filling

  1. Cut the crunchy crust to a thickness of about 5 mm using a flash cutter.
  2. Place the crunchy mixture at the bottom of the lightning bolt.
  3. Fill the lightning bolt.

Chocolate bars

  1. Moulding or…
  2. … cut out.
  3. Coat with chocolate.

Biscuit & ice insert

  1. Heat slightly.
  2. Spread on a baking sheet between two sheets of parchment paper.
  3. Leave to cool in the freezer for a few moments.
  4. Cutting out


Keep in a cool and dry place (between 10-25°C). Keep away from light. 12 months sealed.


Sealed buckets 1 kg and 4 kg.

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