Brown Butter Chocolate Pecan Pie
Brown butter cookie dough studded with chunks of pecans and dark chocolate. Topped with whole pecans and dark chocolate curls.
- Level:
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Easy
- Makes:
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30
- Shelf life:
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3 days
- Conservation:
-
Air-tight at room temperature
Cookie dough
Ingredients: Cookie dough
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400 gbutter
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440 gbrown sugar
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48 ginvert sugar
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140 geggs
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30 gBourbon
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490 gpastry flour
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8 gsalt
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8 gbaking soda
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168 gpecans, roasted and chopped
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Q.S.Whole pecans, toasted
Preparation: Cookie dough
- Brown butter. Allow to cool completely.
- Mix butter and sugars in mixer, then add eggs and vanilla.
- Add the chopped Guayaquil and pecans.
- Add the dry ingredients, previously sifted together.
- Portion at 50g each into Matfer molds, then layer toasted, whole pecans on the top in a decorative pattern.
- Bake 7-9 minutes at 330F in a convection oven.
- Cool, then garnish with dark chocolate shavings.
View tools
- Scale
- Stand Mixer
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