Speculoos Mini Trendy, Cheesecake Style, With Pecan Nuts
Ingredients
- 96 Pidy round Spéculoos mini trendy
- pidy spéculoos crumble
- 700 g granulated sugar
- 130 g water
- 400 g pecan nuts
- 15 g grapeseed oil
- 450 UHT cream (35%)
- 600 g cream cheese (Philadelphia)
- 45 g lemon juice
- 7.5 g of lemon zest
- Gold leaves
Preparation
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1
Start preparing the pecan praline by cooking 400 g of sugar with water to obtain a dark caramel.
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2
In the meantime, roast the pecan nuts for 10 minutes at 160°C, then add them to the caramel. Let everything cool on a tray, then blend with grapeseed oil until you obtain a smooth, slightly runny praline. Set aside until ready to use.
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3
To prepare the cheesecake mixture, whisk the cream with 300 g of sugar using an electric mixer until you obtain a firm whipped cream.
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4
In a separate bowl, whisk the cream cheese with the lemon zest and juice. Add the whipped cream and mix well, then refrigerate.
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5
To assemble, start by piping the pecan praline into the speculoos tartlets. Using a PF20 nozzle, pipe the lemon cream cheese mousse on top. Scoop out a small cavity in the cream using a melon baller (Parisian spoon), and pipe in a small amount of the pecan praline. Place 3 speculoos bits around the edges, then finish with a touch of gold leaf.
