1 week Ago By Unzela Khan
With autumn hitting us like a ton of bricks, there's nothing we reach for more than warm desserts, a cuppa and cosy evening. Nicolas Rouzaud, Chef Partner for The Connaught and head of The Connaught Patisserie, has shared the perfect recipe to impress friends and family - or you could just make it for yourself and enjoy a cosy night in. This pecan pie recipe combines a rich, buttery chocolate crust, a soft almond Joconde sponge, and a creamy, caramel-like pecan filling.
With three elements coming together to make a delicious dessert, this recipe really is a show-stopper. So, here's what you need. Ingredients Ingredients: 1200g Soft Butter 86g Icing Sugar 22g Ground Almonds 44g Cocoa Powder 172g T55 Flour 44g Whole Eggs 2g Salt Ingredients: 125g Icing Sugar 125g Ground Almonds 38g Plain Flour 162g Whole Eggs 28g Unsalted Butter (melted and cooled) 100g Egg Whites 30g Caster Sugar Ingredients: 107g Unsalted Butter const loadOvpScript=()=>{let el=document.
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addEventListener("tcfLoaded",()=>{loadOvpScript();ExpressApp.Log('[Load] OVP tcfLoaded',new Date())})}},1500)}) 1g Salt 75g Liquid Glucose 3g Vanilla Pod (scraped seeds) 80g Light Brown Sugar 70g Whole Eggs (pasteurised, beaten) 20g Maple Syrup Method Sponge In a large mixing bowl, whisk together the whole eggs, ground almonds, icing sugar, and flour until well combined. In a separate bowl, whip the egg whites with the caster sugar until firm peaks form.
Gently fold the melted, cooled butter into the egg and almond mixture. Carefully fold in the whipped egg whites, ensuring you don’t deflate the mixture. Spread the batter onto a baking tray lined with parchment paper, about 600g per tray.
Bake at 180°C for 8 minutes, or until lightly golden. Let cool. Tart filling Melt the butter in a saucepan over medium heat.
Add the glucose, brown sugar, vanilla seeds, and salt, stirring continuously until the mixture reaches a gentle boil. Let it cool slightly. Gradually whisk in the beaten eggs until well combined.
Assembly and baking Place a round cut-out of the Joconde sponge into the base of the cooled tart shell, slightly smaller than the base. Arrange whole pecans in a spiral pattern on top of the sponge layer. Pour the pecan tart mix over the pecans, letting it settle and filling up to the edge of the tart shell.
Bake at 160°C for about 30 minutes, or until the filling is set and golden. Allow the tart to cool completely before slicing and serving..
