Vanilla Pecan Buche
THE PRODUCTS WE USE
Rectangular log combining the sweetness of vanilla with the crunch of pecans.
This log is composed of a pecan crunch, a light chocolate cream, an almond-pecan Joconde cookie, a light vanilla ganache montée and a milky chocolate rocher glaze.
A refined, gourmet dessert from Unipatis, perfect for festive occasions or pastry showcases.
ASSEMBLY AND FINISHING
1. Prepare the pecan crisp
2. Prepare the blond chocolate cream
3. Prepare the Joconde almond-pecan cookie
4. Prepare the vanilla ganache montée
5. Spread the crisp in the bottom of the frame
6. Pour the creamy mixture over the crisp.
7. Place the cookie on top and poach the ganache.
8. Cutting, glazing and decorating
INGREDIENTS
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 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. Beat 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 and
incorporate 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.
BISCUIT
Genoise or spoon
DECORS
Caramelized pecans
USTENSILS
1 stainless steel frame
Rhodoid sheet
Cheese knife