Vanilla Pecan log

1 frame 60x40x5cm

Recipe for logs 10 cm wide by 15 cm (5/6 people) /20 cm (7/8 people) /25 cm 9/10
people) long.

– Pecan crisp
– Crémeux chocolat blond (or crémeux café)
– Biscuit joconde amande grise / noix de pécan
– Ganache montée vanille (or mousse vanille)
– Glaçage croquant chocolat lacté façon rocher
– Chantilly collée vanille
– Praliné 50 % noix de pécan caramélisé
– Caramelized pecans

BISCUIT JOCONDE (60×40 cm)
– 300 g whole eggs
– 250 g dried fruit powder (half gray almond, half pecan)
– 250 g powdered sugar
– 180 g egg whites
– 60 g caster sugar
– 60 g T55 flour
– 1 g fleur de sel
– 40 g melted butter
Preheat oven to 190°C.
Mix the powdered sugar and dried fruit powder, add the whole eggs and whisk. Whisk the egg whites
until frothy, adding the caster sugar little by little. Add the whipped egg whites to the previous mixture.Add the sifted flour and fleur de sel. Take a small amount of dough, add the melted, cooled butter andincorporate into the remaining cookie dough.Spread out on a 40×30 cm baking sheet and bake for around 10 minutes. Once out of the oven, wrap and
cool.

CREMEUX AU CHOCOLAT BLOND:
– 1510 g whole milk
– 301 g egg yolks
– 100 g caster sugar
– 1250 g dark chocolate 35% cocoa butter
– 14 g gelatine gold 200 blooms
Make a crème anglaise, add the gelatine and pour over the almost-melted dark chocolate. Blend
with a hand blender.

GANACHE MONTEE VANILLE ET CHOCOLAT BLANC (the day before)
– 35 g gelatine gold 200 bloom
– 1711 + 600 g liquid cream 35% M.F.
– 600 g white chocolate 35% cocoa butter
– 12 vanilla pods
Bring the 600 g cream to the boil, infuse the vanilla, bring back to the boil, add the gelatine
wrung out, then pour over the almost-melted white chocolate. Add the rest of the cold cream, blend, filter on contact
and store in a cool place.