Recipe Pecan and Sublime caramel bar

To prepare this dish

Ingredient list

Brittany shortbread

180 g T55 flour
3 g salt
9 g baking powder
120 g sugar
120 g Elle & Vire gourmet butter 82% fat
56 g egg yolks

Salted butter caramel

250 g fine sugar
100 g Excellence whipping cream 35% fat
3 g fleur de sel
20 g Elle & Vire gourmet butter 82% fat

Sublime with salted butter caramel

250 g Sublime, Cream with Mascarpone
50 g salted butter caramel

Caramelized pecan nuts

200 g pecan nuts
130 g sugar
50 g water
10 g Elle & Vire gourmet butter 82% fat
1 g fleur de sel

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

Sublime, Cream with Mascarpone

The recipe,
step by step

1. 1

   Brittany shortbread

   Combine the flour, salt, baking powder, sugar and butter until the mixture resembles fine breadcrumbs. Add the egg yolks. Rest the dough for at least 4 h. Roll out to a thickness of 0.5 cm and bake, in a greased oval ring mould, at 150°C (302°F) for 20 mn.

    

2. 2

   Salted butter caramel

   Make a light dry caramel with the sugar. Stop the cooking process by adding the hot cream, fine “fleur de sel” sea salt and butter. Leave to cool.

    

3. 3

   Sublime with salted butter caramel

   Combine the Sublime cream with the salted butter caramel then whip using a mixer.

    

4. 4

   Caramelized pecan nuts

   Cook the sugar and water to 117°C (243°F). Add the nuts which have been warmed in the oven. Remove from the heat and toss around until evenly caramelized. Cook over a low heat to finish caramelizing. Add the butter and fine “fleur de sel” sea salt.

    

5. 5

   Assembly

   Pipe 10 g of salted butter caramel onto the cooked Brittany shortbread bases. Using a small Saint Honoré nozzle, pipe the whipped Sublime with salted butter caramel on top of the caramel (16 g per bar). Decorate with caramelized pecan nuts. 

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A few words about the author…

Nicolas Boussin