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Makes four 60 x 10 cm stainless-steel frames
Take 600 g Pressed Pecan Praliné Shortcrust per 60 x 10 cm strip and set aside in the freezer.TIP: Take care not to crush the shortcrust to avoid too compact a texture.When cool, unmold the strips. Use a 20 mm smooth nozzle to add around 400 g of Pecan Praliné Crémeux. Blast freeze.Whip the Opalys Vanilla Ganache, and then use a plain 14 mm nozzle to pipe irregular blobs of around 700 g per strip.Lightly press down the tops of the blobs using a heated melon baller. Blast freeze.
Spray the tart strips with the Absolu Cristal Spray Glaze. Prepare the Sweet and Salted Candied Pecans and arrange a few on top.Temper some Opalys chocolate. Roll out a thin layer between two transfer sheets.Check the thickness and cut out 3 cm-diameter discs. Leave to set at 17°C (63°F).When set, remove the chocolate decorations from the sheets and use to decorate the tarts.