Pécan Joconde Recipe

Prepare oven and tray

Preheat the oven to 200°C (390°F). Line a half-sheet baking tray (about 30x40 cm) with parchment paper and lightly butter it.

In a heatproof bowl, whisk the 4 whole eggs with 70 g granulated sugar over a bain-marie until warm (about 40°C) and the sugar begins to dissolve. Remove from heat and whip with a mixer until pale, thick and ribbon-like (about 5–7 minutes).

Fold together the almond flour, ground pecans, powdered sugar and all-purpose flour in a separate bowl. Sift the dry mix over the whipped egg mixture in two additions, folding gently to keep as much air as possible.

Whisk the 2 egg whites with a pinch of salt to soft peaks. Gently fold the whites into the batter in two additions until homogenous but still airy.

Finally fold in the 30 g melted butter in a thin stream to loosen the batter. Spread the batter evenly on the prepared tray to a thickness of about 6–8 mm using an offset spatula.

Bake at 200°C for 8–10 minutes until springy and lightly golden. Remove from oven and let cool on the tray for 2 minutes, then turn out onto a wire rack and peel off parchment. Leave to cool completely.

In a medium heavy saucepan, combine 120 g granulated sugar and 30 ml water over medium heat. Without stirring, swirl the pan occasionally until the sugar dissolves and turns a deep amber color (about 8–10 minutes).

Carefully remove from heat and whisk in the hot 30 ml cream (stand back; mixture will bubble vigorously) and 20 g butter until smooth. Stir in the chopped toasted pecans and a pinch of sea salt to combine.

Spread the praline mixture thinly on a silpat or parchment to cool and harden. Once set, break into pieces and pulse in a food processor to a coarse powder (praline paste for mousseline) and reserve about 90 g of the coarse pieces to use as crunchy layer.

Place 120 g sugar and 30 ml water in a medium saucepan over medium heat. Cook without stirring until the sugar dissolves and reaches a golden amber color (watch carefully to avoid burning).

Remove from heat and slowly add the warm 90 ml cream while whisking (careful of bubbling). Whisk in 30 g butter until smooth.

Stir in 40 ml maple syrup, 15 ml bourbon, and 1/2 tsp sea salt. Return to low heat for 1 minute to meld, then cool slightly. Reserve at room temperature; it will thicken as it cools.

Heat 250 ml milk with the split vanilla bean (or extract) to scalding but not boiling. Remove vanilla pod if used.

In a bowl, whisk together 4 egg yolks, 60 g sugar and 20 g cornstarch until pale and smooth.

Temper the yolk mixture by slowly whisking in about one third of the hot milk, then pour everything back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the custard thickens and comes to a boil for 30 seconds.

Remove from heat and whisk in 20 g of the cold cubed butter to melt into the custard. If using gelatine, dissolve the squeezed sheet into a tablespoon of hot milk and whisk into the hot custard now. Transfer custard to a clean bowl, cover surface with plastic wrap and cool to room temperature.

When the pastry cream is cool, beat the remaining 95 g cold butter until pale and fluffy. Add the butter to the pastry cream a few tablespoons at a time to form a smooth mousseline. Fold in 80 g praline paste (from the processed praline crunch) until homogenous. Chill briefly if needed for pipeability.

Trim the cooled joconde sponge to the desired shape/size. If assembling a layered entremet, cut sponge into matching layers (two thin layers recommended). Brush one sponge layer lightly with warm maple-bourbon caramel (about 2–3 tbs) to moisten and flavor.

Spread a thin, even layer (about 3–4 mm) of praline crunch pieces (reserve crunchy pieces) over the caramel-coated sponge to provide textural contrast.

Pipe or spread approximately half of the praline mousseline over this layer (about 300–350 g by volume depending on final size). Place the second sponge layer on top, brush with more maple-bourbon caramel, and top with remaining mousseline.

Smooth the top, chill the assembled cake for 1–2 hours to set. Warm remaining maple-bourbon caramel slightly and pour/drizzle over the chilled top to glaze. Scatter extra chopped toasted pecans and reserved praline crunch pieces around the edge or top. Dust lightly with powdered sugar before serving.

Slice with a hot knife for clean slices (dip knife in hot water and wipe between cuts). Serve chilled or at cool room temperature.