Tonka dessert with pecan crumble

Pastry recipe
Peter Coucquyt

Peter Coucquyt

Chef
Culinary Director at Foodpairing ®, partner of Sense for taste
  1. Pecan crumble

    Ingredients

    • Pecans (chopped - 80g
    • Butter - 66g
    • Sugar - 64g
    • Flour - 80g
    • Salt - 1

    Grind the toasted pecans finely.
    Mix with remaining ingredients. Let harden slightly lightly in the fridge. Make small circles of the crumble and bake 15 to 20 minutes in a preheated oven at 180 °C. Let it cool.

  2. Chocolat biscuit

    Ingredients

    • Egg white - 150g
    • Sugar - 85g
    • Flour - 110g
    • Cocoa powder - 35g
    • Icing sugar - 50g

    Beat the egg whites. In three times, add the sugar.
    Mix the flour with the cocoa powder and icing sugar. Sieve. Fold the egg whites. Spread out on a plate. Bake in a preheated oven at 180 °C during 8 min. Let it cool. Cut into desired shape.

  3. Crémeux with tonka beans

    Ingredients

    • Milk - 20g
    • Fresh cream - 280g
    • Egg yolk - 80g
    • Sugar - 50g
    • Gelatin - 2g
    • Vanilla pods - 1
    • Tonka (beans) - 1

    Chop the tonka bean. Put in a pot with the vanilla seeds, milk and cream and bring to a boil.
    Beat the yolks with sugar white. Add the boiling cream. Heat to 82 °C then sieve. Add the liquefied gelatine in the custard and mix finely. Pour into the desired shape and allow to set in the freezer.

  4. Semi candied orange crémeux

    Ingredients

    • Tonka dessert with pecan crumble > Etape (previous revision) > produits (previous revision) - 150 g
    • Frozen fruit purée 100% : Blood orange - 40 g
    • Milk - 60g
    • Fresh cream - 60g
    • Egg yolk - 50g
    • Sugar - 10g
    • Gelatin - 6g
    • Butter - 40g

    Heat the milk with the cream, egg yolks, sugar, semi-candied orange and orange juice to 85 °C. Mix with the liquefied gelatine and cool to 35 °C. Add the butter. Pour into desired shape and allow to set in the freezer.

    In this step

  5. Pâte à bombe

    Ingredients

    • Egg yolk - 120g
    • Egg - 50g
    • Sugar - 90g
    • Water - 60g

    Mix all the ingredients and beat until you obtain a sabayon. Beat cold.

  6. Chocolate mousse

    Ingredients

    • Pâte à bombe - 160g
    • Chocolate - 200g
    • Whipped cream - 200g

    Stir in all the ingredients.

  7. Frosting

    Ingredients

    • Frozen fruit purée 100% : Blood orange - 66 g
    • Maizena® - 8g
    • Sugar - 145g
    • Fresh cream - 120g
    • White chocolate - 75g
    • Gelatin - 3g
    • neutral glaze - 35g

    Mix the orange juice with the cornstarch.
    Heat the cream. Caramelize the sugar. Pour the hot cream and orange juice on. Pour through a strainer onto the white chocolate. Mix until a homogeneous mass. Add the liquefied gelatine in it and stir in the neutral frosting.
     

    In this step

  8. Assembly

    Place the desired shape on butter paper. Fill a third of the form with chocolate sauce. Fill the 2/3 that remain with the crémeux of tonka beans and semi-candied orange crémeux. Spoon some semi-candied orange on top of the crémeux. Cover with the biscuit. Put the cake in the freezer for 2 hours. Take out of the shape and cover with the frosting. Put the cake on the pecan crumble. Serve cold.

  9. Recipe for 3 entremets diameter 20cm

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