Alexander Ilyukhin Russia
| Pecan | 250g |
| White trimolin | 50g |
| water | 80g |
| butter | 20g |
Mix pecan paste with almond powder to boil. Let it cool. Mix together.
Nut paste with butter : add pecan and butter 20g into cover with rasberry ganache.
Let cool, then glaze.
| Cream | 69g |
| Raspberry flavour | 9g |
| Callebaut dark couverture 811NV | 228g |
| Butter |
Warm raspberry with sugar 3 to 5 minutes .
Add melted chocolate.
Add butter and raspberry liquid paste.
Let it cool.
Cut and glaze.
