Chocolate Silk Napoleon With Vanilla Anglaise And Caramel Dipped Pecans Recipes

CHOCOLATE PECAN CARAMELS

Steps:

• Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside. , In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage)., Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.

PECAN CARMEL CLUSTERS

Steps:

• Place caramels, butter, and water in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth, about 3 minutes. Stir in pecans.
• Drop caramel pecan mixture by spoonfuls onto parchment paper. Place in freezer for 15 to 20 minutes.
• Place chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until melted and smooth, 1 to 2 minutes. Dip each caramel cluster into chocolate using a fondue fork until coated; place on parchment paper to dry. Chill until firm, if necessary.

CHOCOLATE COVERED PECANS

Steps:

• Combine the chocolate chips and cream in a medium metal bowl, and set on top of a pan of simmering water. Stir occasionally until melted and smooth. Remove from heat. Stir pecan halves into the chocolate until completely coated.
• Remove a few pecans at a time with a slotted spoon. Separate pecan halves and place onto a waxed paper lined cookie sheet. Refrigerate for 10 minutes to set.

CARAMEL PECANS

Steps:

• Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside., In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage)., Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.

PUMPKIN NAPOLEONS WITH SUGARED PECANS AND CARAMEL SAUCE

Steps:

• To make the pecans, preheat the oven to 225 degrees. Mix the sugar and salt in a bowl. In another bowl, whisk the egg white and water together until frothy. Toss the pecans in the egg-white mixture to coat well. Drain, then toss in the sugar mixture. Grease a baking sheet and spread the pecans on it. Bake until dry, about 45 minutes, stirring every 15 minutes. Set aside.
• To make the pastry, preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper and set aside. Pulse the pecans and sugar together in a food processor until ground. Lay 1 sheet of phyllo dough out on a work surface, keeping the rest covered with a damp cloth until ready to use. Brush with butter and sprinkle with about 3 tablespoons of the ground pecan mixture. Top with another sheet of phyllo, brush with butter and sprinkle with pecans. Top with a third sheet of phyllo and brush with butter.
• Trim the phyllo layers to make a 16-by-12-inch rectangle. Cut into 16 4-by-3-inch rectangles. Divide between the baking sheets and bake until golden brown, about 5 minutes. Repeat with the remaining phyllo, butter and pecan mixture. Set the pastries aside; you'll have extra.
• To make the sauce, place the sugar in a medium saucepan and stir in the water. Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan. Place over medium heat and cook without stirring until mixture turns a deep caramel color. Remove from heat and carefully add the cream. Return the pan to the heat and stir until all the caramel is dissolved. Set aside.
• To make the filling, combine the pumpkin, butter, brown sugar, salt, cinnamon, vanilla extract and cream in a medium saucepan and place over medium heat. Cook, stirring occasionally, until smooth and hot.
• The napoleons can be prepared ahead up to this point. Reheat the caramel sauce and the pumpkin filling. To assemble, spread the mascarpone over 8 of the pastries, using about 2 tablespoons for each. Top with another pastry and spread with about 1/4 cup of the pumpkin mixture. Top with another pastry.
• Coat 8 plates with caramel sauce. Top with the napoleons and scatter the sugared pecans around them. Serve immediately.

CARAMEL PECANS

Steps:

• Preheat oven to 250°F.
• Pour pecan halves into greased 9x13" pan and place into oven for 5 minutes.
• Melt butter in medium saucepan over medium heat.
• Stir in brown sugar and corn syrup and cook until sugar is dissolved (this takes at least 3-4 minutes).
• Remove pecans from oven and pour into saucepan/caramel mixture.
• Stir to coat and pour back into 9x13" pan.
• Place back into oven for 45-60 minutes stirring every 15 minutes or so.
• Remove pan and spread pecans onto parchment paper or silpat (I've used wax paper but it sticks at times-if it does put in fridge and remove when cold).
• Separate pecans as they cool (2 forks work well).
• I often HALF this because I can't keep out of them!

CARAMEL-DIPPED PECANS

Steps:

• Gently insert an 8-inch wooden skewer into each pecan. Set aside.
• Prepare an ice bath, and set aside. Combine the sugar, water, and cream of tartar in a medium saucepan, and bring to a boil over medium-high heat. Wash down the sides of the pan with a pastry brush dipped in water to prevent sugar crystals from forming. Cook, without stirring, until the mixture begins to brown. Gently swirl the pan to color evenly. Remove from heat when caramel is a rich amber color, and place pan in ice bath for 5 seconds to stop the cooking.
• Allow caramel to sit, until slightly thickened, for about 15 minutes. (To test: Dip a wooden spoon into the caramel, and lift it several inches over the pan; if a drip slowly forms and then hardens, the caramel is ready.) When caramel is ready, dip pecans, lifting up and swirling slightly to fully coat. Hold skewer over the pan to allow the drip to lengthen and slightly harden, about 1 minute. If necessary, use a pair of scissors to cut the drip from the caramel remaining in the pan. Place skewers on an inverted baking sheet lined with waxed paper, and allow the caramel to completely harden, about 5 minutes. If desired, stand skewers upright in flower foam or a heavy container until ready to serve. Gently remove skewers before serving.