11/04/2019 Pecan Pie | Cacao Barry

Pecan Pie

Created by

Christophe Morel - Maître Chocolatier - Cacao Barry Ambassador Canada (Montréal)

1. Pecan Praline
2. Caramel Ganache

Used Cacao Barry products

n Alunga™ 41%

n Mycryo™ Cocoa Butter

n Pailleté Feuilletine™

n Inaya™ 65%

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11/04/2019 Pecan Pie | Cacao Barry

Pecan Praline

Ingredients Preparation

15g powdered milk

220g Pure pecan paste origine Texas Mix
200g Praliné 50% Amandes Marcona

100g Alunga™ 41%

50g Mycryo™ Cocoa Butter Add
100g Pailleté Feuilletine™

Pour in a 4 mm frame and let crystallise.

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11/04/2019 Pecan Pie | Cacao Barry

Caramel Ganache

Ingredients Preparation

20g glucose syrup

Make a caramel
75g sugar

160g 35% cream Add the hot cream

10g sorbitol
20g glucose syrup
Add
1g salt
75g butter

350g Alunga™ 41%

At 75°C pour on the chocolate and mix to emulsify
100g Inaya™ 65%

Pour on the pecan praline, 4 mm. Let crystallize for 12 hours. Cut with a guitar
and enrobe with Alunga™ milk chocolate.

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