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Chocolate Confectionery Caramels Praliné Sustainable

PECAN

BOUCHÉE

Complexity level  

NCPHIL

Composition

For 46 portions of 40g each

  1. Molding
  2. Pecan Praliné
  3. Prepared Praliné
  4. Salty Caramel 
  5. Salted Shortcrust
  6. Black Color Spray
  1. Belcolade
  2. Recipes
  3. Bouchée Pecan
Bouchée Pecan

Steps

1 Molding
Ingredients
Preparation
  • Temper the Belcolade Origins Noir Peru 64% Cacao-Trace and mold into the desired shape very thinly. 
  • Allow it to crystallize.
2 Pecan Praliné
Ingredients
  • Pecan Nuts 250 g
  • Sugar 250 g
  • Water 60 g
  • Salt 3 g
Preparation
  • Mix sugar and water, cook until reaching 118°C. Add the pecan nuts and caramelize. 
  • Add salt.
  • Pour the caramel mixture onto a silicone sheet and let it cool. Blend with a food processor to achieve a smooth praline.
3 Prepared Praliné
Ingredients
  • Pecan Praliné 500 g
Preparation
  • Heat up (melt) the pecan praline, Belcolade Origins Noir Peru 64% Cacao-Trace and Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace together until 40-45°C. 
  • Temper everything at 26°C.
  • Fill the Belcolade molds and refrigerate for a maximum of 10 minutes at 4°C. 
  • Allow to crystalize at 16°C for 1-2 hours with a relative humidity level lower than 60%.
4 Salty Caramel
Ingredients
  • Sugar 240 g
  • Glucose 100 g
  • Cream 35% 240 g
  • Butter 100 g
  • Salt 5 g
Preparation
  • Make a caramel with sugar and glucose. 
  • Heat up cream and butter, and add to the caramel step by step. 
  • Add salt and allow to cool down. 
  • Fill the molded chocolates with the caramel filling.
5 Salted Shortcrust
Ingredients
  • Hazelnut Powder 100 g
  • Roasted Chicory 20 g
  • Flour 150 g
  • Brown Sugar 120 g
  • Butter 130 g
  • Salt 2 g
  • Egg Yolk 20 g
  • Baking Powder 4 g
Preparation
  • Mix all ingredients to obtain a sandy texture. 
  • Roll out between two papers to 2-3mm thickness.
  • Cut circles of 4cm diameter.
  • Bake at 170°C for around 8 minutes with open damper.
6 Black Color Spray
Ingredients
  • Black Liposoluble Color (Powder) 10 g
Preparation
  • Melt the Belcolade Pure Prime Pressed Cocoa Butter Cacao-Trace and mix with the black color.
  • Temper until 30°C and spray on the bouchée at a temperature of 15°C to create a smooth and soft velvet effect.
Ingredients
Preparation

Created by Jeffrey De Weyer in collaboration with Oliver Van Nueten, Chocolatier

Savor the renowned bouchée, a harmonious blend of exquisite textures and flavor profiles encapsulated in a single bite. Elevating this creation, we crafted a uniquely specific taste experience using our Belcolade Origins Noir Philippines 68% Cacao-Trace.

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