Bourbon-pecan Mousse Recipe
Pecan Financier, Caramel Mousse, Brown Butter Crumble, Candied Pecans, Chantilly
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Ingredients
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Pecan Financier
Caramel Mousse
Brown Butter Crumble
Candied Pecans
Chantilly Cream
Method
Pecan Financier
- 1
Prepare the Financier
Preheat oven to 350°F (175°C). In a saucepan, brown the butter until nutty and fragrant. In a bowl, whisk together powdered sugar, almond flour, all-purpose flour, and toasted pecans. Add eggs and vanilla extract, then the browned butter. Mix until smooth. Pour into a greased financier mold and bake for 15-20 minutes. Let cool, then remove from mold.
Caramel Mousse
- 2
Make the Caramel
In a saucepan, combine sugar and water, cook until it turns amber. Remove from heat, add heavy cream (carefully, as it will bubble). In a small bowl, sprinkle gelatin over cold water and let bloom for 5 minutes. Stir gelatin into warm caramel until dissolved. Add bourbon. Let cool.
- 3
Whip the Cream
Whip the heavy cream until soft peaks form. Gently fold into the cooled caramel mixture. Chill until set.
Brown Butter Crumble
- 4
Make the Crumble
In a skillet, melt the butter until browned. In a bowl, mix flour, brown sugar, and salt. Add the brown butter and mix until crumbly. Spread on a baking sheet and bake at 350°F (175°C) for 10-15 minutes until golden. Let cool.
Candied Pecans
- 5
Chantilly Cream
- 6
Whip the Chantilly
In a mixing bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Refrigerate until ready to serve.