Patisserie & Dessert
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For 6 cakes of 12cm diameter

  • Almond pecan dacquoise
  • Caramel base
  • Caramel meringue buttercream
  • White chocolate mousse
  • White caramel glaze


1 Almond pecan dacquoise
  • Icing sugar 150 g
  • Pure almond powder 175 g
  • Flour 60 g
  • Egg white 200 g
  • Sugar 150 g
  • Pecan nut pieces 150 g
  • Dry mix the icing sugar, the almond powder, and the flour together and sieve.
  • Whip the egg whites with the sugar until firm.
  • Mix both compositions gently together using a spatula.
  • Pipe circles on a Silpain® and sprinkle pecan nut pieces on top and sieve some icing sugar over it.
  • Bake at 190°C for 10 minutes with closed dampers.
  • Leave to cool down.
2 Caramel base
  • Glucose 200 g
  • Sugar 300 g
  • Cream 35% fat 500 g
  • Salt 5 g
  • Put the glucose first in the pan and put the sugar on top, start to cook.
  • Heat up the cream with the salt in the microwave.
  • When you obtain a nice caramel color extinguish with the cream and mix.
  • Keep the caramel aside for further preparations. 
3 Caramel meringue buttercream
  • Sugar 50 g
  • Water 25 g
  • Egg white 50 g
  • Butter 82% fat 250 g
  • Caramel base 250 g
  • Cook the water and the sugar until 121°C and add it to the whipping egg whites.
  • Soften the butter and the caramel together.
  • Melt the Belcolade Origins Blanc Papua New Guinea 36% Cacao-Trace and add it to the butter caramel composition.
  • When the Italian meringue is firm and cooled down to room temperature you can add it to the butter caramel cream with a spatula. Mix it gently.
4 White chocolate mousse
  • Cream 35% fat 75 g
  • Milk 75 g
  • Gelatin powder 3 g
  • Water 18 g
  • Whipped cream 35% fat 300 g
  • Mix the cold water with the gelatin powder and leave to soak for 10 minutes.
  • Heat up the cream and the milk to 80°C and pour onto the chocolate and mix to obtain a ganache.
  • Melt the gelatin mass and add it to the previous composition.
  • When the ganache has a temperature of 32°C, add the semi-whipped cream using a spatula.
5 White caramel glaze
  • Puratos Miroir L'Original Neutre 500 g
  • Caramel base 150 g
  • Milk 150 g
  • Gelatine powder 15 g
  • Water 90 g
  • Mix the cold water with the gelatin and leave to soak for 10 minutes.
  • Bring the milk and the caramel base together to a boil.
  • Pour this composition into the chocolate and mix with a spatula.
  • Add the gelatin mass and mix again.
  • Add the Puratos Miroir L'Original Neutre and mix with an immersion blender.
  • Keep overnight at room temperature.
6 Montage
  • Pipe in a dome of 10 cm in diameter first some caramel buttercream and put a dacquoise on top. Repeat this to have 3 layers of caramel buttercream and 3 layers of dacquoise. Put in the freezer and de-mold after.
  • Pipe in a dome of 12cm diameter 100g of the chocolate mousse and push a frozen insert from above in it. Freeze again.
  • Reheat the white caramel glaze to 35°C and mix with an immersion blender. Add some water when needed to make it a bit more liquid.
  • Glaze the cake and decorate the Pecan Caramel Dome with chocolate decoration.
  • Fill up the top chocolate decoration with some leftover caramel base.

Created by Michel Eyckerman

The Belcolade Origins Blanc Papua New Guinea 36% Cacao-Trace chocolate goes well with warm flavors like caramel, vanilla, and nut. Therefore I have created this dome with flavors that go well with the chocolate and decorations that are inspired by the traditional tribe accessories the local people use to dress up. The top cup on the dome is filled with liquid caramel that can be poured over the dessert.

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