Step 1

This insert layer will be the top layer and therefore should be prepared first. Bring the purées to a boil along with the fresh passion seed, vanilla beans, and corn flour. Add the gelatine masse and stir well. Use about 160 grams (5.6 ounces) in the insert.

Step 2

Prepare a caramel by heating the sugar and glucose in a small saucepan until it turns a light amber color. Remove it from the heat. Add the butter and hot water and quickly whisk together until homogenous. Allow the mixture to cool to 140°F (60°C). Sift in the flour and the pecan powder. Whisk in the egg yolks. Prepare a meringue by whisking the egg whites with the inverted sugar until the meringue reaches stiff peaks (the whisk drawn up forms peaks that do not collapse). Using a spatula, fold the meringue into the mixture in three batches. Bake the sponge at 340°F (170°C) for 12 minutes until light golden brown. Allow to cool. Cut out a section the size of your insert and reserve until ready to assemble your insert.

Step 3

Prepare a caramel by heating the sugar and glucose in a small saucepan until it turns a light amber color. Remove it from the heat. Quickly whisk in the cream and the sea salt. Allow the caramel to cool to 122°F (50°C). Whisk in the butter, cocoa butter, and chocolate. Use about 50 grams (1.7 ounces) per insert.

Step 4

Prepare a caramel by heating the sugar and glucose in a small saucepan until it turns a light amber color. Heat the cream in the microwave until hot to the touch and add to the caramel. Add the egg yolk and sugar to make a quick créme Anglaise. Add the gelatine masse. Allow the Anglaise to cool to 122°F (50°C), then add the mascarpone and mix well. Use about 100 grams (3.5 ounces) per insert.

Step 5

The day before infuse the tonka beans into the milk and cream in the refrigerator. The next day scald the milk, cream and tonka beans in a saucepan until just before boiling. Strain out the tonka beans. Rinse the rice to remove any excess starches for cooking. Bring the milk to a boil with the sugar, then add the rice. Cook the rice on medium-low heat for about 20 minutes until tender (not al dente). Remove the rice and milk from the heat and add the chocolate. Wait 3 minutes, then stir the chocolate in. Use about 140 grams (4.9 ounces) per insert.

Step 6

Cream together the butter and rapadura sugar by beating on medium speed. Sift in the gluten free flour and the pecan powder. Roll between two silicone mats to 4 mm thick (0.15 inches). Bake the base at 284°F (140°C) for 30 minutes.

Step 7

The day before preparation, slice the vanilla bean lengthwise to expose the seeds inside. Scrape the seeds into the milk and leave the seeds and pod in the milk in the refrigerator overnight to infuse. Make a créme Anglaise with the milk and egg yolks by scalding the milk on a saucepan, and adding the hot milk to the yolks in thirds to temper them. Add the gelatin masse while hot and stir. Add the pecan paste and the chocolate. Set the base aside to cool. Meanwhile whip the heavy cream to stiff peaks. At 95°F (35°C) or below, fold in the whipped cream in thirds, being careful not to deflate.

Step 8

Prepare a caramel by heating the sugar and 1/3 of the glucose in a small saucepan until it turns a light amber color. Remove it from the heat. Heat the water and remaining 2/3 of glucose to a simmer. Add it to the caramel. When smooth, add the evaporated milk and bring the mixture to a boil again. Add both the chocolate and the gelatin masse and stir. Finally add the mirror glaze. Use the glaze at around 82°F (28°C) and pour over the frozen entremet.

Step 9

Follow the instructions on the silicone mold kit to create one pecan mold. Allow the mold to fully set before using. Temper chocolate using whichever method you prefer. Cast a chocolate pecan and allow the chocolate to fully set. Brush the chocolate pecan with copper colored luster dust.

Step 10

For the striped chocolate circles, mix some tempered chocolate with gold-colored luster dust until the chocolate is fully gold. Brush the chocolate onto the acetate sheets to form streaks. Once set, pour the tempered chocolate over the brushed chocolate and spread very thin with an offset spatula. Place another acetate sheet on top of the chocolate. Use ring cutters and press hard on top of the acetate to punch circles into the chocolate. Using the acetate on both sides of the chocolate ensures it is shiny on both sides. For the chocolate sticks, spread the chocolate on the acetate thin as before. When the chocolate has cooled, but is still soft, slice the chocolate into strips using a paring knife or pastry cutter.

Step 11

Sift together all ingredients, store in an airtight container. Use in the pecan base.

Step 12

Quickly whisk together the gelatin powder with the cold water until all dry clumps are hydrated. Let it rest for at least 30 minutes. Melt it the microwave and keep it inside a plastic container in the fridge.

Step 13

Use the smaller half of the mold for the insert. Pipe a layer of the Passion Fruit Jelly (#1) Cut out the Soft Caramel Pecan Sponge and place into the mold (#2) Pipe in a thin layer of Soft Caramel (#3) Pipe a layer of Caramel Cremeux (#4) Finish with a layer of Tonka Rice Pudding (#5) Place this insert in the blast chiller (or freezer) and freeze until completely solid.

Step 14

Use the larger half of the mold for the entremet. Pipe in the mousse to halfway through the mold. Place the insert into the mousse, which should push some of the mousse upwards. Pipe another layer of mousse over the insert. Finish with the crunchy pecan base. Place the entremet in the blast chiller (or freezer) and freeze until completely solid. Heat the mirror glaze to around 82°F (28°C) and pour over the frozen entremet. For a golden ring, color some of the remaining mirror glaze a darker golden color (using gel food coloring or luster dust).