Plated desserts

Made with: 50% PECAN PRALINÉ

Steps: 5

An original recipe from Christophe Domange, Chef Pâtissier at l’École Valrhona. Makes 48 desserts

Recipe steps


  1. Heat the milk and add the rehydrated gelatin. Pour a little of this mixture onto the praliné. The mixture will split. Emulsify in a freestanding mixer with a paddle attachment. Stabilize this emulsion by gradually adding the cold cream until the texture is elastic and glossy, signifying the emulsification process is underway. Blend to perfect the emulsion. Use immediately or leave to set in the refrigerator.


  • 530gGolden Delicious apples
  • 530gGranny Smith apples
  • 105gmaple syrup
  • 4glemon zests
  • 8gpectin NH
  • 220gbrunoise of Granny Smith apples
  1. Peel and cube the apples, and place them in a bowl with the maple syrup and lemon zests. Tightly cover the bowl with food wrap and place in the microwave on full power for 4-5 minutes. When the apples are cooked, blend and then pour into a saucepan. Add the sugar/pectin mixture and boil for a few minutes and remove from the heat. Once cool, add the brunoise of Granny Smith and set aside.


  • 175gpecan nuts
  • 90gsugar
  • 35gwater
  • 5gfleur de sel
  1. Roast the pecan nuts at 150°C (302°F) for 12-15 minutes. Cook the sugar and water to 115°C (239°F). Add the pecans and fleur de sel to the cooked sugar. Caramelize and leave to cool on a baking sheet.


  • 340gdry butter
  • 340gicing sugar
  • 340gminced almonds
  • 35gpotato starch
  • 185gwhole eggs
  1. Cream the butter without over-whipping, then add the icing sugar, starch, and almonds. Gradually incorporate the eggs. Set the mixture aside in the refrigerator or use immediately.

Assembly and finishing

Place around 2g of Sweet and Salty Candied Pecans at the bottom of some 3cm half-sphere molds.
Pipe 5g of Almond Cream on top. Bake at 185°C (365°F) for around 8 minutes.
Unmold and set aside for assembly.
Arrange some Apple Compote on the plate.
Use a piping bag with a 14mm nozzle to make four droplets of Pecan Praliné Crémeux on four half-spheres of Almond Cream and arrange them harmoniously on the Apple Compote.
Pipe a fifth ball of Pecan Praliné Crémeux on the plate and add a half-sphere of Almond Cream.
Sprinkle with a few shards of Sweet and Salty Candied Pecans and finish with a slick of Maple Sauce.

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