Brioche with Pecan Praline and Pecan Chouchous by @secret.des.chefs

50 min

8 servings

🍬

260 g

Granulated sugar

💧

95 ml

Water

🧂

2 g

Fleur de sel

🌰

450 g

Pecan nuts

🫗

Neutral oil

🥖

Brioche dough

  1. Toast
    • Pecan nuts

    Toast the pecan nuts for 20 minutes at 140 degrees.

  2. Step
    • Granulated sugar
    • Water

    Make a nice golden caramel.

  3. Pour
    • Pecan nuts

    Pour the caramel over the toasted pecan nuts and let cool.

  4. Blend
    • Neutral oil

    Blend until the desired texture is reached.

  5. Mix
    • Granulated sugar
    • Water
    • Pecan nuts

    Mix the sugar and water for the pecan chouchous to dissolve the sugar, then bring to a boil.

  6. Step
    • Water

    Let the water evaporate over low heat.

  7. Step
    • Granulated sugar

    Let the sugar crystallize and turn white.

  8. Stir
    • Pecan nuts
    • Granulated sugar

    Stir over medium heat until the sugar melts a second time to coat the pecan nuts in caramel.

  9. Pour
    • Pecan nuts

    Pour onto baking paper and let cool before using.

Brioche with Pecan Praline and Pecan Chouchous by @secret.des.chefs

50 min

8 servings

🍬

260 g

Granulated sugar

💧

95 ml

Water

🧂

2 g

Fleur de sel

🌰

450 g

Pecan nuts

🫗

Neutral oil

🥖

Brioche dough

Preparation Steps

  1. Step 1/9

    Toast the pecan nuts for 20 minutes at 140 degrees.

    🌰Pecan nuts
    🍳Baking tray

  2. Step 2/9

    Make a nice golden caramel.

    🍬Granulated sugar
    💧Water
    🍲Saucepan
    🥄Spatula

  3. Step 3/9

    Pour the caramel over the toasted pecan nuts and let cool.

    🌰Pecan nuts
    📜Baking paper
    🥄Spatula

  4. Step 4/9

    Blend until the desired texture is reached.

    🫗Neutral oil

  5. Step 5/9

    Mix the sugar and water for the pecan chouchous to dissolve the sugar, then bring to a boil.

    🍬Granulated sugar
    💧Water
    🍲Saucepan

  6. Step 6/9

    Let the water evaporate over low heat.

    💧Water
    🍲Saucepan

  7. Step 7/9

    Let the sugar crystallize and turn white.

    🍬Granulated sugar
    🍲Saucepan

  8. Step 8/9

    Stir over medium heat until the sugar melts a second time to coat the pecan nuts in caramel.

    🌰Pecan nuts
    🍬Granulated sugar
    🍲Saucepan
    🥄Spatula

  9. Step 9/9

    Pour onto baking paper and let cool before using.

    🌰Pecan nuts
    📜Baking paper

Composition

Ingredients

Types

Sugar, Liquid, Spices, Nuts, Fats and oils, Baked goods, Dough

Ingredients

Granulated sugar, Water, Fleur de sel, Pecan nuts, Neutral oil, Brioche dough

Notes

Granulated sugar (for the pecan praline), Water (for the pecan praline), Fleur de sel (for the pecan praline), Pecan nuts (for the praline), Neutral oil (to adjust the texture, amount not given), Brioche dough (base brioche, recipe not detailed in the post)

Allergens

Tree nuts, Milk, Eggs, Gluten

Dietetics

Dietary regimen

to inform

Calories

420 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 45g, Fat: 24g, Fiber: 2.5g, Sugars: 28g

Nutritional Information

Minerals

Sodium: 180mg, Magnesium: 30mg, Potassium: 140mg, Calcium: 25mg, Iron: 1.2mg

Vitamins

Vitamin E: 1.8mg, Vitamin B1 (Thiamin): 0.15mg

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Hard (3/4)

Steps

9 steps

Equipments

Utensils

Baking paper, Saucepan, Spatula, Baking tray

Appliances

Oven, Blender

Type

Type

Type Of Dish

Bread, Dessert

Occasions

Everyday Indulgence, Special Occasion Treat

Origin

Source

Platform

instagram

Original Creator

@secret.des.chefs

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Fluffy, Crunchy, Sticky, Crispy

Flavors

Nutty, Caramelized, Sweet, Buttery, Salted

Other

Price

Medium

Recommended Preservation

room temperature

Preservation Infos

brioche with toppings : 2 days (store in an airtight container or wrapped,away from direct sunlight and heat), pecan praline paste (unused portion) : 2 weeks (store in an airtight jar in the fridge), candied pecan chouchous (unused portion) : 1 week (store in an airtight container at room temperature, away from humidity)