Welcome to our new website. Wander a bit. Stay awhile. We're happy to have you. 

CHOCOLATE STUDIO | RECIPES | Entremets & Petit Gateaux

Chocolate Pecan

Tropical Escape
Yield
24 servings (using a 4- or 5-oz mold)
This Chocolate Pecan Tropical Escape dessert taps into all the senses. The pecan sponge is a buttery, comforting and nutty complement to the mildly tropical coconut mousse. The passion fruit center brings in an unexpected acidic tart contrast. Richness and indulgence come from the Guittard 64% L’Etoile du Nord cremeux. The caramel notes in the Guittard 38% Soleil D’Or milk chocolate coating, combined with the finely chopped coconut flakes give the dessert a texture that really makes the dessert standout when it shatters into your mouth like a magic shell.

Pecan Sponge Cake

Ingredients
  • 102 gConfectioners’ sugar
  • 217 gRoasted pecans
  • 58 gPastry flour
  • 125 gUnsalted butter
  • 33 gHoney
  • 3 gSea salt, divided
  • 125 gEgg yolks
  • 14 gVegetable oil
  • 198 gAged egg whites
  • 86 gGranulated sugar
  • 1.5 gCream of tartar
  • *Note: Make sure all ingredients are at room temperature.
Directions
  1. 1

    Process the confectioners’ sugar, pecans and pastry flour in a food processor to a fine flour consistency. Set aside.

  2. 2

    Cream the butter, honey, and 1.5 g of the salt. Gradually add the yolks and oil and mix until light and airy.

  3. 3

    Add the pecan flour mixture and mix thoroughly. Set this mixture aside.

  4. 4

    Whip the egg whites, cream of tartar, remaining 1.5 g salt and the granulated sugar to a stiff meringue. Fold meringue into the butter mixture in 3 parts.

  5. 5

    Spread onto a parchment-lined half sheet pan and bake at 325°F (162°C) until golden brown.

Guittard L’ Etoile du Nord 64% Chocolate Cremeux

Ingredients
Directions
  1. 1

    Combine the cream, milk, sugar, and yolks into a saucepan. On medium heat, cook to 180°F (82°C), while continuously stirring.

  2. 2

    Pour the hot mixture over the Guittard L’Etoile du Nord 64% wafers and allow to sit for 1 minute. Emulsify with a rubber spatula. Finish with a hand blender until smooth.

  3. 3

    Cast into a container and refrigerate until set.

Italian Meringue

Ingredients
  • 40 gWater
  • 25 gGlucose
  • 150 gGranulated sugar
  • 92 gEgg whites
Directions
  1. 1

    Cook the water, glucose, and sugar to 244°F (118°C).

  2. 2

    Pour over the whipping egg whites on high speed.

  3. 3

    Once cooled, remove 180 grams for the mousse recipe.

Coconut Mousse

Ingredients
  • 14 gGelatin (140-bloom)
  • 70 gWater
  • 500 gBoiron Coconut purée, divided
  • 180 gItalian Meringue
  • 350 gHeavy cream, whipped to soft peaks
Directions
  1. 1

    Bloom the gelatin in the water; set aside.

  2. 2

    Melt the gelatin with 100 grams of purée, then combine with remaining purée.

  3. 3

    Blend the purée into the Italian meringue, scraping the sides of the bowl.

  4. 4

    Fold the whipped cream into the meringue mixture in 3 parts.

Guittard Soleil D’ Or 38% Milk Chocolate Coating

Ingredients
Directions
  1. 1

    Chop the flake coconut very fine; set aside.

  2. 2

    Melt the cocoa butter and combine it with the melted milk chocolate. Add the chopped coconut flakes, mix well.

  3. 3

    Dip frozen mousse into the coating at 110°F (43°C).

Directions
  1. 1

    Assemble upside-down by casting Coconut Mousse into desired mold; press frozen Passion Fruit Gelée insert into the mousse. Cap off with a disc of Pecan Sponge that is cut slightly smaller than the mold in order to press out the excess mousse. Freeze completely solid, preferably overnight.

  2. 2

    Remove from mold and, using a skewer, dip the frozen form into the 110°F (43°C) coating and allow the excess to drip off. Dip all the way up to the edge, leaving the pecan sponge exposed as the top of the dessert.

  3. 3

    With a piping bag and pastry tip of choice, pipe various sizes of the cremeux and garnish with left over gelee and toasted coconut shards.

Join Our Newsletter

Stay up-to-date with new product releases, Guittard updates and receive 15% OFF on your first order. No Spam, I promise.