WAINA PECAN PUMPKIN PIE

An original recipe by Nicolas Botomisy, from L'École Valrhona

Produces 6 entremets of 16cm (6 1/3 inches) 

PECAN STREUSEL

232.5 g butter
232.5 g raw cane sugar
87 g flour
174 g pecans (crushed) 
174 g crêpes dentelles
AN fine sea salt

Dice the cold butter in small cubes. Sift the flour and sugar, add in the butter and knead with the paddle attachment of a mixer. Add the ground almonds and crushed pecans. Chill for 30 minutes and push through a grid in order to get regular granules. Bake with the vent opened at 150-160ºC (XX F), until golden brown.

Chef tips: you can replace the crêpes dentelles with ground almonds.

PECAN DACQUOISE

250 g almonds (ground)
200 g confectioner's sugar
300 g egg whites
60 g sugar
120 g pecan paste
5 g egg white powder

Mix together the ground almonds with the confectioner's sugar. Whip the egg whites with the sugar. Add the egg white powder in gradually. Add the pecan paste to the meringue and finish by incorporating the almond mixture using the rubber spatula. Bake at 170ºC (XX F) for about 18 minutes.

WAINA AND PUMPKIN NAMELAKA

200 g Swedish yogurt
10 g glucose syrup
300 g pumpkin purée
100 g whipping cream
350 g WAINA 35% COUVERTURE
4 g gelatin
4 g pumpkin pie spice

Bring the Swedish yogurt to a boil with the glucose. Add the soaked and drained gelatin. Gradually pour over the melted WAINA 35% Couverture to obtain a shiny and elastic texture. Add the cold whipping cream, the pumpkin purée and the pumpkin pie spice. Mix for a few seconds. Set aside in the refrigerator.
WAINA PECAN WHIPPED GANACHE

300 g whipping cream
30 g invert sugar
30 g glucose syrup
160 g WAINA 35% COUVERTURE
450 g whipping cream
140 g pecan paste
45 g whiskey

Bring the 300 g whipping cream, invert sugar, and glucose syrup to a boil. Gradually pour the boiling mixture over the chopped WAINA 35% Couverture and pecan paste, stirring from the centre to create a shiny and elastic core, showing the start of an emulsion. Maintain this texture right to the end of the mixing stage. Continue mixing, gradually adding the liquid. Mix with a hand-held mixer to finish. Add the last part of cold whipping cream and the whiskey. Refrigerate to crystallize for 5 or 6 hours, or overnight, then whip to obtain piping consistency or a texture which is firm enough to be worked with a spatula.

VACUUM-SEALED PUMPKIN

200 g pumpkin
200 g orange juice
  50 g sugar
  25 g butter
    AN pumpkin pie spice

Cut nice 2 cm pumpkin cubes and combine with all the ingredients inside a vacuum bag. Once sealed leave in the refrigerator for one day then cook it at 85°C (XX F) for 30 minutes.

ABSOLU CRISTAL GLAZE

500 g ABSOLU CRISTAL NEUTRAL GLAZE
50 g water

Bring the ABSOLU CRISTAL and water to a boil and spray with a gun at about 80ºC (176 ºF). 

ASSEMBLY & FINISHING

AN PROVA Vanilla Bean Seeds "Caviar"

Bake about 150g of Streusel into a 16 cm square frame. Once baked, pipe about 120g Pecan Dacquoise on top. Deep freeze with the frame. Irregularly pipe some Namelaka and Whipped Ganache in the frame, about 150g of each. Deep freeze, remove the frame, place some cooked pumpkin on top and spray with the hot Absolu Cristal Glaze.

For the decoration, add a little bit of PROVA Vanilla Bean Seeds “Caviar” into tempered WAINA 35% Couverture and apply a small amount of chocolate (using a cling film) on an acetate sheet previously stuck with oil. Leave to set and place the WAINA decorations on top of the tart.

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