Big crystal shell & Pecan Pie
Big crystal shells (5 pieces)
Almond paste 225g
Egg yolk 112,5g
Brown sugar 215g
Vanilla seeds 3,5g
Pecan nuts 650g
Frangipane: Gently mix the egg yolk with the almond paste, and add the melted butter. Use a spatula to add a layer of approx. 80g of the mixture per shell.
Caramel: Mix the brown sugar with the eggs, salt and vanilla. Heat the glucose and dissolve the butter in it. Add to the previous mixture and mix gently. Put 160g of the mixture in each shell and decorate with approximately 130g of pecan nuts per pie, and bake for 25 minutes at 170°C.
Want to see more recipes and inspiration?
On our inspiration page you will find recipes especially created for our different sorts of ready-to-fill pastry. Next to that, we have created various serving suggestions for different occasions.Go to the inspiration page