Translated recipe |

Cooking Instructions

1. Brown Sugar Sweet Pastry Tart Peel⃣
   1️Mix the softened butter and brown sugar, add the whole egg, then add flour and sea salt, mix well, refrigerate for about 12 hours⃣
   2️Bake at 160 degrees for 12 minutes, brush with egg wash, and bake again for about 4 minutes

   

2. Pecan jam
   (about 60 grams of pecans âž•, 40 grams of caramel, roasted pecans, boiled in granulated sugar until caramelized, cooled and put into a wall breaker to make a sauce)
   Pecan Crisp Layer
   : Melt the milk chocolate, add the sugary pecan jam, and finally add the thin crisps

   

3. Pecan Jam
   Boil the milk and whipped cream, pour it into the chocolate, add the gelatin slices that have been prepared and drained in advance, add it to the sugary pecan jam in three portions, and mix well

   

4. Vanilla whipping ganache⃣
   1️Boil the whipping cream and vanilla and soak for one hour⃣
   2️heat again, add the drained gelatin slices, pour in white chocolate, mix well, refrigerate for 24 hours and cool thoroughly, and whip when using

   

5. After assembling
   the pastry tart and baking it, put in the pecan crisp layer, squeeze in the pecan milk sauce to the height of the tart shell, and decorate the jukebox texture with a piping nozzle on the surface