Corman
  • Baker-Pastry Chef

Pecan praline boat

  • Recipe calculated for 45 pieces
  • 7 completion stages
Download recipe
Corman products used for this recipe
Dairy butter 82% fat - Sheet Dairy butter 82% fat - Block
1
1

Cocoa croissant dough

  • Mix together the plain and strong fl our, cocoa powder, red food colouring, salt, sugar, butter (cut into pieces), and the yeast which has been mixed together with the milk.
  • Knead on the lowest speed setting for 5 minutes, then for 3 minutes on the second speed setting.
  • Roll out and let it rise one hour.
  • Knock back the dough and chill.
250 g T55 flour 250 g plain flour 80 g cocoa powder QS red food colouring 10 g salt 70 g sugar 20 g yeast 330 g milk 50 g Dairy butter 82% fat – Sheet
2
2

Croissant dough

  • Mix together the plain and strong flour, the salt, sugar, butter (cut into pieces), and the yeast which has been mixed together with the milk.
  • Knead on the lowest speed setting for 5 minutes, then for 3 minutes on the second speed setting.
  • Roll out and let it rise for one hour.
  • Knock back the dough and chill.
  • Using the butter, carry out a double turn then a single turn.
  • Leave to chill in the refrigerator.
835 g T55 flour 835 g T45 flour 65 g yeast 860 g milk 30 g salt 190 g sugar 165 g Dairy butter 82% fat – Block 1 kg Dairy butter 82% fat – Sheet
3
3

Pecan praline and cream cheese filling

  • Mix all the ingredients together using a food processor.
500 g cream cheese 125 g praliné pécan 125 g hazelnut almond praliné 200 g almond paste 50% 50 g pastry flour (1) 80 g egg
4
4

Whisking

  • Place the chocolate dough, rolled out to a thickness of 2.5 mm, on the prepared croissant dough piece.
  • Roll out to a thickness of 3 mm.
  • Cut out 5.5 cm by 15 cm rectangles.
  • Make a cut in the centre, then twist twice.
  • Leave to rise on a baking sheet for 1 hour 30 minutes at 28°C.
5
5

Glaze

  • Mix the ingredients together.
200 g egg yolks 200 g milk QS salt
6
6

Glazing syrup

  • Bring the water, brown sugar, glucose and the gum arabic to the boil. Glaze the pastries when they come out of the oven.
250 g water 250 g raw sugar 100 g glucose 70 g gum arabic
7
7

Finish and baking

  • Glaze, then pipe the pecan praline and cream cheese filling into the centre and decorate with the chopped pecan nuts.
  • Bake at 170°C for 10 minutes, then reduce the temperature to 165°C and bake for a further 7 minutes.
  • Coat the pastries with the glazing syrup when they come out of the oven.
Creative solutions

More recipes to find your inspiration

Recipe - Pecan praline boat
Download recipe
Any question, need help?
Contact us