Pecan Roulade With Praline Mousse Recipes

CREAMY PECAN PRALINES

Steps:

• Mix light brown sugar, granulated sugar, heavy cream, butter, water and salt in a heavy-bottomed saucepan. Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238 to 240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.
• Remove pan from heat and stir rapidly until mixture thickens. Drop pralines by the spoonfuls, 1-inch apart onto parchment paper-lined baking sheets. Let cool completely until firm. Store in an airtight container.

PECAN PRALINES

Steps:

• Generously butter baking sheets.
• In a large saucepan over medium heat, combine brown sugar, white sugar, water and butter. Bring to a rapid boil and stir in pecans. Continue to cook and stir until large bubbles form on the surface, pecans begin to look sugary and mixture just begins to color. Remove from heat and drop by rounded spoonfuls onto prepared sheets. Let cool completely.

PECAN ROULADE WITH PRALINE MOUSSE

Steps:

• Line an 18 × 12-inch baking pan with parchment paper and lightly grease the parchment or spray it with nonstick spray. Preheat the oven to 375°F.
• Pulse the pecans in a food processor until you have a coarse meal. Transfer to a medium bowl and toss with the baking powder.
• Whip the yolks with 1/4 cup of the granulated sugar in an electric mixer at high speed until thick and pale. Stir into the nut mixture. Using a clean beater and a clean mixing bowl, whip the egg whites at medium speed until foamy. Whip at high until soft peaks begin to form. Gradually add the remaining 1/4 cup plus 2 tablespoons granulated sugar. Stop the mixer and pull the beater out slowly: if the whites leave stiff peaks in the bowl, the mixture is ready (it should be stiff but not dry).
• Fold the whites into the yolk mixture one half at a time. Avoid the urge to overmix. Spread the batter evenly into the prepared pan.
• Bake until light golden brown, 10-12 minutes. Remove the cake from the oven and immediately cover with a damp towel; cool completely.
• Put the sugar and water in a small, heavy-bottomed saucepan and place over high heat. Stir to combine. Put the cream in another small saucepan and bring it just short of a boil. Remove from heat and set aside.
• Bring the sugar mixture to a boil and then down to a steady simmer. When the liquid turns amber, swirl the pan. This will help it caramelize evenly. When it reaches a deep amber color, remove it from the heat and very carefully whisk in the cream. It will bubble up and steam, so watch those fingers! Return the pan to the heat and whisk to dissolve all the caramel. Refrigerate 1 cup of the praline syrup for the mousse filling. Add the vanilla and bourbon to the rest for your sauce.
• Cream the cream cheese by hand or in an electric mixer fitted with the whisk attachment. Slowly add the praline syrup, scraping the bowl frequently. Add the vanilla. Place the gelatin in a small bowl with about 1 tablespoon warm water. Add the rum to the gelatin and stir to dissolve. Fold a bit of the praline syrup into the gelatin, then fold the gelatin mixture back into the praline syrup. Fold in the whipped cream, one half at a time.
• Run a paring knife around the outside of the cake to release it from the sides of the pan. Lift the edges carefully, feeling under the cake to loosen it. Sift a thin layer of confectioners' sugar onto the top of the cake. Lay a piece of parchment the size of the cake across the top, then turn the pan over to release the cake onto the parchment. With the cake lying on the counter, carefully peel the parchment that is now on top off the cake.
• Spread the mousse on the cake, stopping 1/2 inch from the long edge. Starting with the long edge closest to you, begin rolling the cake up jelly roll style, using the parchment for support. Tuck the rolling edge of the cake in as you go to make it a little tighter and neater. Place the cake back on the baking pan and refrigerate to firm it up.
• To serve, sprinkle with confectioners' sugar, cut the slices about 1 inch thick, and serve with a generous drizzle of the reserved praline syrup. Garnish with fresh strawberries or peaches, if desired.

PRALINE MOUSSE

Steps:

• Prepare the praline and set aside.
• Preheat the oven to 425 degrees.
• In a saucepan, put the yolks, one- half cup of the sugar and the milk. Bring to the simmer and cook until the mixture achieves a custardlike texture. Do not overcook or the eggs will curdle. Remove from the heat immediately.
• Blend the gelatin with the water until it is softened. Stir this into the custard mixture and stir until dissolved. Pour and scrape the mixture into a mixing bowl. Let it stand until cool.
• Put the egg whites in one large mixing bowl, the cream in another.
• Beat the whites until they are almost stiff and add two tablespoons of sugar. Continue beating until they are stiff.
• Beat the cream until it is almost stiff and add the remaining two tablespoons of sugar. Continue beating until it is stiff.
• Add half of the whites to the egg-yolk sauce and beat them in. Add the remaining whites, folding them in gently. Fold in the cream.
• Continue folding while gradually sprinkling the praline on top. Chill until set.

PECAN ROULADE

Steps:

• Make the cake: 1. Line an 18 x 12-inch baking pan with parchment paper and lightly grease the parchment or spray it with nonstick spray. Preheat the oven to 375°F (190°C). 2. Pulse the pecans in a food processor until you have a coarse meal. Transfer to a medium bowl and toss with the baking powder. 3. Whip the yolks with 1/4 cup of the granulated sugar in an electric mixer at high speed until thick and pale. Stir into the nut mixture. Using a clean beater and a clean mixing bowl, whip the egg whites at medium speed until foamy. Whip at high until soft peaks begin to form. Gradually add the remaining 1/4 cup plus 2 tablespoons granulated sugar. Stop the mixer and pull the beater out slowly: if the whites leave stiff peaks in the bowl, the mixture is ready (it should be stiff but not dry). 4. Fold the whites into the yolk mixture one half at a time. Avoid the urge to overmix. Spread the batter evenly into the prepared pan. 5. Bake until light golden brown, 10-12 minutes. Remove the cake from the oven and immediately cover with a clean dish towel; cool completely. Make the praline syrup: 1. Put the sugar and water in a small, heavy-bottomed saucepan and place over high heat. Stir to combine. Put the cream in another small saucepan and bring it just short of a boil. Remove from heat and set aside. 2. Bring the sugar mixture to a boil and then down to a steady simmer. When the liquid turns amber, swirl the pan. This will help it caramelize evenly. When it reaches a deep amber color, remove it from the heat and very carefully whisk in the cream. It will bubble up and steam, so watch those fingers! Return the pan to the heat and whisk to dissolve all the caramel. Refrigerate 1 cup of the praline syrup for the mousse filling. Add the vanilla and bourbon to the rest for your sauce.

CHOCOLATE PRALINE MOUSSE

Steps:

• Break both chocolates into chunks and place in a double boiler over simmering water. Heath until melted, stirring occasionally. Set aside and cool until lukewarm.
• Whip the cream until it is stiff and doubled in volume. Set aside.
• Beat egg whites until they form soft peaks. Add the confectioners' sugar 1 tablespoon at a time, beating constantly until stiff but not dry. Set aside.
• Combine praline paste, salt and creme de cacao in large mixing bowl. Stir well and add egg yolks. Whisk until smooth.
• Add melted butter, espresso and melted chocolate to the praline paste mixture and blend thoroughly. Using a rubber spatula, fold in the whipped cream. Finally, very gently fold in the egg whites.
• Spoon mousse into individual bowls or large serving bowl. Cover and refrigerate for 8 house before serving.

MAPLE PEAR, PECAN & MASCARPONE ROULADE

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Oil a 30 x 24cm swiss roll tin and line with baking parchment. Put the eggs, vanilla and both sugars in a large bowl, and beat with an electric whisk for 5 mins, or until thickened and doubled in volume. The beaters should leave a thick trail when lifted out of the mixture.
• Sift over the flour, baking powder, cinnamon and ¼ tsp salt, and very gently fold in using a large metal spoon. Pour into the prepared tin and bake for 10-15 mins until golden and springy. Leave to cool in the tin a little, then turn out onto a sheet of baking parchment dusted with icing sugar. Roll up from a longer end, along with the parchment, then leave to cool.
• Toss the pears with the lemon juice in a bowl, then tip into a sieve set over a bowl to drain off any excess liquid. Beat together the mascarpone, double cream and 3 tbsp of the maple syrup until thick and spoonable. Tip the pecans into a food processor and blitz until finely chopped, then spread out on a large sheet of baking parchment.
• When the sponge is completely cool, unroll and drizzle over the remaining maple syrup. Spread with three-quarters of the mascarpone mixture, then scatter over the pears and roll up again tightly. Spread the remaining mascarpone all over the outside of the roulade, then swiftly roll in the chopped pecans. Cut into thick slices and serve with an extra drizzle of maple syrup, if you like.