If you follow this blog a little, you’ll probably have noticed… the vanilla pecan combination has been a real revelation for me. You’ll find other vanilla and pecan recipes on the blog, such as the vanilla pecan Christmas trees, the caramel, vanilla and pecan choux buns or the caramel, vanilla and pecan millefeuille.
I’ll soon be offering you the recipe for a vanilla and pecan entremets to die for, which took me time to design and required several tests, but in the meantime, here’s an equally delicious recipe, in the form of individual entremets. Generally, I make individual entremets to use up leftover preparations, because I hate throwing things away.
Here, I used the Silikomart Stone mould, which I really love for making individual entremets. The cavities aren’t very large, so I advise you not to include your crunchy preparation (here a vanilla pâte sucrée) inside the entremets, but rather to set the entremets on top of the crunchy base.
Ingredients & method
6 components · Full recipe
Pecan Cremeux
Ingredients
- 80 g (2.8 oz) whipping cream
- 150 g (5.3 oz) whole milk
- 60 g (2.1 oz) egg yolks (3 yolks)
- 35 g (1.2 oz) sugar
- 4 g (0.1 oz) gelatine (2 sheets)
- 100 g (3.5 oz) pecan praline (see recipe on the blog)
Method
1
Soak the gelatine in cold water.
2
Heat the milk with the cream.
3
Mix the sugar with the egg yolks.
4
Pour the boiling milk over the egg and sugar mixture, stirring as you go.
5
Return to the saucepan and cook to 82°C / 180°F (or until the cream coats the back of a spoon).
6
Add the pecan praline. Blend with a hand blender.
7
Add the squeezed gelatine and blend again.
8
Pour into half-sphere moulds (5 cm (2 in) diameter) and freeze. (I poured into 16 half-spheres of 5 cm (2 in) to get two inserts per entremets.)
Vanilla Sponge
Ingredients
- 120 g (4.2 oz) egg whites (4 whites)
- 100 g (3.5 oz) sugar
- 80 g (2.8 oz) egg yolks (4 yolks)
- 80 g (2.8 oz) flour
- 1/2 vanilla pod
Method
1
Preheat the oven to 180°C / 350°F.
2
Whisk the egg whites to stiff peaks with the sugar.
3
Add the egg yolks. Fold in gently.
4
Add the sifted flour and vanilla seeds. Fold in gently.
5
Spread on a baking tray lined with baking parchment. Smooth the surface.
6
Bake for 10 to 12 minutes at 180°C / 350°F. Leave to cool.
Whipped Vanilla Ganache
Ingredients
- 70 g (2.5 oz) whipping cream (for heating)
- 70 g (2.5 oz) white chocolate
- 200 g (7.1 oz) cold whipping cream (for whipping)
- 1 vanilla pod
Method
1
Bring the first cream to the boil.
2
Pour in three additions over the white chocolate, stirring between each addition.
3
Add the cold cream and vanilla seeds. Blend with a hand blender.
4
Cover with cling film pressed directly onto the surface. Refrigerate for at least 4 hours.
5
Whip the ganache like a chantilly cream (it should be firm but remain smooth).
6
Place in a piping bag fitted with a Saint-Honoré nozzle (or any other nozzle of your choice).
7
You can start decorating once the entremets are glazed but not yet fully thawed (this makes it easier to apply the decoration).
8
Pipe the whipped ganache over the unmoulded and glazed entremets.
Vanilla Sweet Pastry
Ingredients
- 75 g (2.6 oz) softened butter
- 50 g (1.8 oz) icing sugar
- 15 g (0.5 oz) ground almonds
- 1 egg
- 1 g (0 oz) salt
- 125 g (4.4 oz) T55 flour
- 1/2 vanilla pod
Method
1
Mix the softened butter with the icing sugar.
2
Add the ground almonds and vanilla seeds.
3
Add the egg.
4
Add the flour and salt. Mix quickly, being careful not to overwork the dough.
5
Flatten the dough, wrap in cling film and refrigerate for at least 1 hour.
6
Roll out the dough to approximately 3 mm thick.
7
Cut out circles of dough 6–7 cm (2.8 in) in diameter (slightly larger than the entremets). Return to the fridge for at least 30 minutes.
8
Bake at 160°C / 325°F for 15 to 20 minutes. The pastry bases should be well golden.
9
Leave to cool on a rack.
Assembly
Ingredients
- None
Method
1
Once the inserts (cremeux) are frozen, unmould the half-spheres and assemble them in pairs to form spheres. Place them in the centre of 6 cm (2.4 in) spherical moulds.
2
Cover with a disc of vanilla sponge (cut to the right diameter), then fill the rest of the mould with the whipped vanilla ganache.
3
Cover again with another piece of sponge of the same size.
4
Freeze overnight.
Decoration
Ingredients
- None
Method
1
Unmould the frozen entremets.
2
Place them on a wire rack (over a tray lined with baking parchment) and glaze immediately while still frozen (it is much easier this way).
3
Place them on the sweet pastry bases.
4
Decorate with the whipped ganache and a few decorations (gold leaf, pecans, shards of caramelised hazelnut…).
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