Dark Chocolate Peach Pecan Crostata Recipe

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Ingredients

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Pecan Pie Filling

  • 100g Pure Maple Syrup
  • 100g Corn Syrup
  • 40g Vanilla Sugar
  • 40g Brown Sugar
  • 30g Butter (melted)
  • 20g Pastry Flour
  • 15g Eggs
  • 15g Egg Yolks

Whiskey Braised Peaches

  • 100g Whiskey
  • 70g Water
  • 70g Granulated Sugar
  • 30g Pure Maple Syrup
  • 3 Peaches (sliced)
  • 2 Cinnamon Sticks

Chocolate Whipped Cream

Pecan Crostata

  • 1,000g Pie Dough
  • 225g Pecans
  • 140g Dark Chocolate Chips
  • 1 Egg

Directions

Pecan Pie Filling

  1. Mix all ingredients except for the butter.
  2. Once smooth, mix in butter while still warm.

Whiskey Braised Peaches

  1. Make simple syrup with water and granulated sugar. Then add whiskey and maple syrup until combined.
  2. Bring to simmer, with cinnamon sticks, and then add the peaches.
  3. Continue to simmer on low for 20 minutes, or until peaches are soft. Take off heat and cover. Allow to sit for an hour.

Chocolate Whipped Cream

  1. Make a ganache with heavy cream #1 and dark chocolate chips.Whip heavy cream #2 until a soft peak.
  2. Stir in melted ganache slowly while whipping. Bring back to a medium whip.

Pecan Crostata

  1. Roll pie dough until 1/4" thick.Cut 6" rounds and then bring corners out until it forms a hexagon.
  2. Use a fork to poke holes in the dough to prevent too much rising.
  3. Beat egg and then brush onto the crusts. Mold foil into the interior corners of the dough and fill with pie weights.
  4. Bake crusts at 360˚F until edges are golden. Remove from oven and remove pie weights along with foil.
  5. Fill centers with just enough filling.Top with whole pecan halves and pieces of dark chocolate chips.
  6. Bake at 340˚F for 20 minutes, or until the filling is bubbly and amber colored.
  7. Remove from oven and cool. Drizzle with melted dark chocolate chips.
  8. Garnish with whiskey braised peaches and chocolate whipped cream.