Bostock
Pecan Praline, Bourbon Syrup, Raspberries
Pastry Chef Sarah O'Brien of Little Tart Bakeshop | Atlanta
Yield: 18 servings
Adapted by StarChefs | February 2018
INGREDIENTS
Croissant Loaf:
1.35 kilograms cold croissant dough scraps, coarsely chopped into 3-inch lengths
90 grams house cinnamon sugar (freshly ground cinnamon, organic cane sugar, lemon zest)
Butter
Pecan Praline:
275 grams shelled pecans
200 grams organic cane sugar
Maldon salt
Bourbon Syrup:
400 grams organic cane sugar
120 milliliters bourbon
Pecan Frangipane:
400 grams high-fat butter, tempered
400 grams organic cane sugar
5 grams salt
4 eggs
120 grams all-purpose flour
400 grams shelled pecans
To Assemble and Serve:
½ cup freeze-dried raspberries, crushed
METHOD
For the Croissant Loaf:
Heat oven to 350°F. In a bowl, toss to combine dough and cinnamon sugar. Transfer mixture to a buttered 2-pound Pullman loaf pan, pressing firmly and evenly to form a loaf. Cover tightly and proof for 4 hours. Decrease oven temperature to 325°F and bake loaf 55 minutes, rotating the pan halfway through the bake. Decrease heat to 300°F and bake 15 minutes more; cool in pan 10 minutes. Unmold loaf and set aside to cool.
For the Pecan Praline:
In a heavy pot over medium heat, combine pecans, sugar, and 80 grams water, stirring each time you see the sugar caramelizing. The goal is to evenly enrobe the pecans in caramel, allowing the sugar to cook but not burn. Sprinkle with a hefty pinch of salt. Spread praline onto a sheet tray lined with parchment; cool completely. Grind until fine.
For the Bourbon Syrup:
In a medium saucepan, stir to combine sugar and 300 milliliters water. When sugar dissolves, remove pan from heat and whisk in bourbon. Cover and refrigerate.
For the Pecan Frangipane:
In the bowl of a stand mixer fitted with a paddle, combine butter, sugar, and salt, mixing until smooth. One at a time, add eggs, mixing until combined. Add flour and pecans, mix until combined. Cover and refrigerate.
To Assemble and Serve:
Heat oven to 350°F. In a bowl, combine freeze-dried raspberries and 1½ ground Pecan Praline. Cut the Croissant Loaf into eighteen 1-inch thick slices. Brush the slices with Bourbon Syrup on both sides. Using an offset spatula, spread 2 tablespoons of Pecan Frangipane to the edge of each slice. Bake 8 minutes, rotate, and bake 8 minutes more. Top immediately with 1½ tablespoons the praline-raspberry mixture, making sure the topping is spread all the way to the edges.
