By Nicolas Boussin - Maxime Guérin

Recipe Pecan Praliné Twist

To make this dish

Ingredient list

  • Croissant dough
    420 g T55 flour
    420 g T45 flour
    32,5 g yeast
    430 g milk
    85 g Lescure Unsalted 250g butter Roll 82% fat
    500 g Unsalted 1kg butter Sheet 84% M.G.
    5 g salt
  • Cream cheese
    1 kg cream cheese
    400 g almond paste 50%
    80 g T55 flour
    160 g eggs
  • Chocolate croissant dough
    100 g T55 flour
    100 g farine T45 gruau
    32 g dark chocolate 70% of cocoa
    4 g salt
    28 g sugar
    8 g yeast
    20 g Lescure Unsalted 250g butter Roll 82% fat
    130 g milk
    QS red food colouring
  • Pecan praliné cream cheese filling
    800 g sweetened cream cheese filling
    124 g praliné pécan
    124 g hazelnut almond praliné
  • Polignac pecans
    170 g pecan halves
    16 g egg whites
    66 g fine sugar
  • Assembly
    350 g non turned chocolate croissant dough
    1500 turned croissant dough, plain
    QS pecan nuts
    QS Polignac pecans

The recipe, step by step

  1. 01

    Croissant dough

    Mix together the plain and strong flours, salt, sugar, butter roll cut into pieces and the yeast which has been mixed together with the milk.
    Use the lowest speed setting to knead for 3 minutes, then knead for 3 minutes on the second lowest speed setting.
    Make into a ball and let it rise for one hour.
    Roll out the dough.
    Using the butter sheet, perform a double turn then a single turn.
    Leave to rest in the refrigerator.

  2. 02

    Cream cheese

    Mix all the ingredients together.
    Pipe the cream cheese filling into 4.5 / 5 cm diameter round silicone moulds.
    Arrange the ingredients according to recipes. Place in the freezer.

  3. 03

    Chocolate croissant dough

    Mix together the plain and strong flours, cocoa powder, salt, sugar, butter in pieces, food colouring, and the yeast which has been mixed together with the milk.

    Knead on the lowest speed setting for 5 minutes, then for 3 minutes on the second lowest speed setting.

    Shape into a ball, and leave to rise for an hour.

    Knock back the dough, and then refrigerate.

  4. 04

    Pecan praliné cream cheese filling

    Mix the ingredients together.

    Pipe 30 g of this preparation into 4.5 / 5 cm diameter round silicone moulds.

    Place in the freezer.

  5. 05

    Polignac pecans

    Mix together the nuts, egg whites and caster sugar.

    Dry out in the oven for 10 minutes at 140°C.

  6. 06

    Assembly

    Lay the chocolate non-turned croissant dough over the turned croissant dough piece.

    Roll both layers out to a thickness of 4 mm.

    Moisten, then sprinkle with chopped pecans. Gently roll with the rolling pin to press the seeds into the dough.

    Cut out strips measuring 2 cm by 24 cm (35 g to 37 g).

    Leave to rise for an hour and a half at 26 °C in 8 cm diameter round moulds.

    Place the pecan praline cream cheese filling in the centre.

    Top with Polignac pecans.

    Bake at 170 °C for 17 minutes.

    Leave to cool.


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