Makadan

BY GUILLAUME FLOCHON

Makes ten small cakes 8 cm in diameter.

CHEF'S TIP: The brownie should be deep enough (around 1 cm) to allow the whipped cream to be piped evenly around the edge. Use the n°12 round nozzle to pipe the Chantilly!

SABLÉ DOUGH

INGREDIENTS:
100 g butter
70 g powdered sugar
Salt as required
20 g ground almond
40 g whole egg
180 g T55 flour

METHOD:
Cream the butter with the powdered sugar and salt using a spatula. Add the ground almond, then the egg and flour.
Refrigerate.
Shape the tart in the tart base, then bake in a convection oven at 150°C for 20 minutes.

Brownies

INGREDIENTS:
15 g 80% Cœur de Guanaja
30 g butter
30 g whole eggs
35 g brown sugar
15 g T55 oatmeal flour
25 g pecan nuts
3 g cocoa powder

METHOD:
Melt the chocolate with the butter. Mix the egg and brown sugar, add the flour and cocoa powder then mix with the hot melted butter and chocolate. Add the pecans. Spread on a baking tray and bake at 165°C for 12 minutes in a convection oven. Using a pastry cutter, cut out ten rounds 5.5 cm in diameter.

vanilla ganache

INGREDIENTS:
140 g 35% fat liquid cream
1/2 vanilla pod
160 g 33% Ivoire couverture chocolate

METHOD:
Boil the cream with the vanilla pod. Leave to infuse.
Make a three-part emulsion with the cream and Ivoire couverture. Pour the vanilla ganache into a candissoire and leave to set for 24 hours in a cold store.

caramelized pecans

INGREDIENTS:
28 g caramelized pecans
14 g powdered sugar

METHOD:
Mix the pecans and powdered sugar in a copper pan and heat while stirring until caramelized.
Pour onto a Silpat® and leave to cool.

pecan praline

INGREDIENTS:
30 g almonds
30 g pecans
40 g superfine sugar
10 g water

METHOD:
Roast the almonds and pecans. Make a dark caramel with the sugar and water and pour over the nuts.
The next day, blend until you obtain an old-fashioned praline.
Pour 10 g palets into Flexipan® pomponettes and freeze.

vanilla mousse

INGREDIENTS:
120 g 35% fat liquid cream
1/2 vanilla pod
30 g sugar
25 g egg yolks
3 g gelatin powder 200 blooms
18 g water
120 g mascarpone

METHOD:
Cook as a custard with the vanilla pod. At 85°C, add the hydrated gelatin and water. Cool to 25°C. Whip the mascarpone cream using a beater, then drizzle in the custard, making sure the mixture is smooth and free of lumps.
Fill the Silikomart Stone molds halfway up, inserting the pecan praline palet in the middle, and store for rapid cooling.

vanilla chantilly

INGREDIENTS:
120 g 35% fat liquid cream
60 g mascarpone
1/3 vanilla pod
20 g sugar

METHOD:
Beat all ingredients with a beater until smooth.

dulcey round

INGREDIENTS:
350 g Dulcey chocolate

METHOD:
Temper the chocolate. Cut out rounds using a ring 8 cm in diameter.

assembly

INGREDIENTS:
Neutral glaze as required
Pecans as required

METHOD:
Sprinkle the caramelized pecans over the tart shells and fill to the top with vanilla ganache. Place the brownies in the middle.
Pipe balls of vanilla Chantilly all around the brownie. Position the Dulcey round.
Glaze the vanilla mousse palet with neutral glaze and place it on the dulcey round. Place a pecan on top.