**Ingredients :
+ Cocoa and Pecan Nut Cookie:
°50 grams of pecans
° 10 g of cornstarch
°30 g cocoa powder
°1 teaspoon baking powder
°pinch of salt
°1 teaspoon liquid vanilla flavor
°pinch of salt
°50 grams of pecan kernels
°Caramel with fleur de sel:
°200 grams of sugar
°2 tablespoons of water
°20 grams butter
°20 cl of light cream
°A sprinkle of Fleur de Sel
°2 eggs
°20 grams flour
°Dark Chocolate and Pecan Jelly:
°100g dark chocolate 74% cocoa
°2 sheets of gelatin
°13 cl of water
°50 gm pecans
Mascarpone cloud and fleur de salt caramel:
°2 egg yolks
°2 tablespoons of powdered sugar
°250gm mascarpone
°3 slices gelatin
°2 tablespoons of water
°1 tsp powder sugar
* Preparation:
 1- Cocoa and Cocoa Biscuits; In a food processor, beat 3 egg yolks with 80g of sugar until the mixture turns white.
2- Then add 50g of pecan powder, 10g of cornstarch, 30g of cocoa powder, 1 teaspoon of baking powder, 1 pinch of salt, 1 teaspoon of liquid vanilla flavor.
Step 3 – Chocolate, Salted Caramel and Pecan Cake Beat the egg whites until stiff with a pinch of salt.Sweetly fold 3 batche to mix . Adding 50 g pecan kernels. Pour this preparation into a mold greased with butter and sprinkled with flour, then bake for 15 minutes at 180 degrees.
 Step 4 – Chocolate, Salted Caramel, Pecan Cake Turn the cake upside down, put it in a smalle circl, grease with butter & lined with baking paper on sides &; on bottom, filling it well.

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