Pecan Tart

1. Mix the butter, caster sugar, fleur de sel and pecan powder. 
2. Gradually add the eggs and mix until smooth and free from lumps. 
3. Incorporate the dry ingredients. 
4. Refrigerate for at least 1 hour. 
5. Roll the well-chilled dough to the desired thickness. 
6. Bake at 160°C for 10–15 minutes.  

• Melt the butter. 
• Add the glucose syrup, salt, dark brown sugar and all the spices. 
• Bring the mixture to the boil. 
• Allow it to cool to 60°C, then add the eggs. 
• Leave to cool completely before use. 
• Refrigerate overnight to allow the spices to infuse. 
• Strain out the spices before using.  

1. Combine the pecan paste with the whole milk, glucose syrup and Madagascar vanilla. 
2. Heat to 70°C. 
3. Pour the hot mixture over the Callebaut Velvet 32% white chocolate, gelatin mass and salt. 
4. Emulsify thoroughly. 
5. Add the cold cream. 
6. Refrigerate for 1 day. 
7. Whip to the desired texture before use.  

1. Bring the water, whole milk, butter, sugar and fleur de sel to the boil. 
2. Add the flour to the hot mixture and stir thoroughly. 
3. Transfer to a mixer bowl. 
4. Once the mixture has cooled below 60°C, gradually add the eggs in several additions. 
5. Pipe into the desired shape. 
6. Bake at 180°C.  

1. Mix all ingredients together. 
2. Roll to 2 mm thickness between two sheets of plastic film. 
3. Chill. 
4. Cut into the desired shape before placing on the choux.  

1. Whisk the egg yolks with sugar (1). 
2. Gradually add the whole eggs, then whisk until light and aerated. 
3. Heat the egg whites with sugar (2) and invert sugar to 40°C. 
4. Whip until firm. 
5. Fold the two mixtures together carefully. 
6. Sift the flour and cocoa powder, then gently fold into the mixture. 
7. Spread evenly over a 60 × 40 cm tray. 
8. Bake at 220°C for 12 minutes.

1. Mix the sugar and Nougasec until homogeneous. 
2. Heat the water with the glucose and the sugar/Nougasec mixture. 
3. Cook until you obtain a light caramel. 
4. Add the isomalt. 
5. Stir until fully dissolved. 
6. Add the cocoa mass and mix thoroughly. 
7. Use immediately.  

1. Mix the egg yolks, sugar and corn starch. 
2. Bring the milk to the boil. 
3. Pour the egg mixture into the hot milk and cook until you obtain a pastry cream. 
4. Add the chocolate while the cream is still hot. 
5. Emulsify thoroughly. 
6. Cool in a stand mixer fitted with the paddle, on low speed.  

1. Line the tart mould with the pecan sablé and bake for 10 minutes. 
2. Cut a piece of cocoa genoise slightly smaller than the base of the tart and place it inside. 
3. Arrange whole pecans neatly over the genoise. 
4. Pour the spiced pecan tart syrup over the pecans. 
5. Repeat the syrup addition three times so the genoise absorbs it well. 
6. Bake for 30 minutes at 170°C. 
7. Leave to cool, then unmould.  

Final Assembly 

1. In a silicone mould slightly larger than the tart, pipe several dots of pecan whipped ganache. 
2. Freeze until firm. 
3. Place the pecan tart into the mould, top side facing down, and press gently. 
4. Return to the freezer. 
5. Once completely firm, remove the tart from the mould. 
6. Spray with neutral glaze. 
7. Dip the choux into the cocoa opaline, then place them into a silicone mould sprinkled with gold flakes. 
8. Fill the choux with chocolate pastry cream while still in the mould. 
9. Unmould the filled choux and arrange them on top of the pecan tart.