Pecan tartlet with chantilly cream (Created by: Alexandre Bourdeaux, Technical Advisor Callebaut® at the CHOCOLATE ACADEMY™ centre in Belgium)

Pecan filling

Ingredients Preparation
200 g milk
70 g sugar
Boil the milk and sugar.
375 g cream 35%
140 g egg yolks
70 g pure pecan paste
Pour onto the rest of the ingredients and mix well.
Leave to rest overnight.
Fill into sablé pastries and bake at 120°C in a ventilated oven. Leave to cool immediately and caramelise with a blowtorch.

Chantilly cream

Ingredients Preparation
300 g cream
15 g sugar
1 vanilla pod
Mix together.

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