Pecan crunch, tonka bean cream, and caramel: This dessert by Giancarlo Perbellini will amaze you with its incredible flavor, highlighting the layers of one of the most beloved sweet ingredients.

INGREDIENTS and MEASUREMENTS

For the Caramel Foam

60 g sugar
200 g cream
200 g milk
30 g egg yolk
1 vanilla bean

Method

Caramelize the sugar, then deglaze with the cream previously heated with the vanilla bean, and combine with the milk and egg yolk. Heat to 82 degrees Celsius and cool quickly in a blast chiller.

Pour into a siphon and charge with 2 capsules of No2. Store in the refrigerator.

For the Caramel Wafer

120 g sugar
60 g water
60 g glucose

Method

Bring sugar, water, and glucose to 165 degrees Celsius, let cool on a Silpat, and blend to a fine powder. Sprinkle on a mold and bake at 150 degrees Celsius.

Let it cool and detach from the mold, store in an airtight container.

For the Tonka Bean Ice Cream

750 g milk
60 g milk powder
160 g sugar
15 g inverted sugar
80 g glucose
300 g cream
4.5 g stabilizer
3 pcs tonka beans

Method

In a saucepan, heat the milk with grated tonka bean, glucose, and inverted sugar to 40 degrees Celsius. Add the stabilizer mixed with sugar and milk powder, and heat to 85 degrees Celsius. Strain and blend with the cream. Let it rest and mature overnight.

Whisk or pacotize as needed, and store at -16 degrees Celsius.

For the Salted Caramel and Dulcey

230 g sugar
280 g cream
40 g glucose
70 g butter
50 g dulcey chocolate
4 g salt

Method

Caramelize the sugar and glucose, deglaze with the cream previously heated, bring it to a boil, and add the butter and salt. At 45 degrees Celsius, emulsify with the chocolate, then store at room temperature.

For the Crunchy Pecan

100 g éclat d’or
80 g roasted pecans
40 g dulcey chocolate
2 g salt

Method

Mix the éclat d’or, pecans, and salt, melt the chocolate, and combine it with the mixture.

Store in an airtight container.

For the Orange Pound cake

130 g brown butter
90 g eggs
50 g milk
4 g baking powder
90 g orange paste
2 g salt
20 g honey
130 g cake flour

Method

Mix the melted butter, eggs, milk, honey, and orange paste; separately, sift together the salt, flour, and baking powder. Combine them by whisking vigorously and pour into designated molds. Bake at 170 degrees Celsius with the valve open, depending on the size.

Assembly and Finishing

In a shallow dish, place the pecan crunch at the base, topped with tonka bean ice cream and salted caramel. Finish with caramel foam and the caramel wafer adorned with gold leaf.

Separately, serve the orange pound cake decorated with pecans and whipped cream.