Vanilla Pecan Layers (Print Version)
# Ingredients:
01 -
40g sugar (caramel cream).
02 -
165g heavy cream (caramel cream).
03 -
2 egg yolks (caramel cream).
04 -
2.3g powdered gelatin.
05 -
11g water.
06 -
2 eggs (sponge).
07 -
80g powdered sugar.
08 -
80g pecans.
09 -
30g all-purpose flour.
10 -
2 egg whites.
11 -
20g granulated sugar.
12 -
20g melted butter.
13 -
2 gelatin sheets (vanilla mousse).
14 -
50g sugar (mousse).
15 -
400g heavy cream (mousse).
16 -
2 vanilla beans.
17 -
White velvet spray.
# Instructions:
01 -
Soften the gelatin. Whisk the sugar and yolks. Heat up the cream. Prepare caramel and combine it with cream and yolks. Bring it all to 82°C, then mix in the gelatin.
02 -
Blend the eggs and powdered sugar together. Grind the pecans and mix in the flour. Whip the egg whites with sugar until stiff. Stir in the melted butter. Bake at 180°C for 12 minutes.
03 -
Let the gelatin soften. Mix sugar and yolks until smooth. Heat cream with vanilla beans. Combine everything and heat to 82°C, then dissolve the gelatin in the mix. Fold the whipped cream into it.
04 -
Pipe the mousse, layer it with the caramel cream and praline insert, and top it off with the sponge. Chill it all for 8 hours.
05 -
Spray the dessert with the white velvet coating. Thaw in the fridge for 4 hours before serving.
# Notes:
01 -
Keeps fresh for 2 days in the fridge.
02 -
Make it at least 12 hours ahead.