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Chocolate Confectionery Caramels Praliné Sustainable

PECAN

BOUCHÉE

Complexity level  

For 46 portions of 40g each     NCPHIL

Composition

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

Steps

1 Molding
Ingredients
Preparation
  • Temper the Belcolade Origins Noir Philippines 68% 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 Philippines 68% 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.

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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