200 g of toasted and ground pecans
200 g of sugar
100 g of all-purpose flour
100 g of butter at room temperature
12 fresh figs
Chocolate cream
200 milliliters of milk
50 g of sugar
2 egg yolks
12 g of all-purpose flour
12 g of cornstarch
1/2 teaspoon of vanilla extract
Red wine reduction
200 milliliters of red wine
100 g of sugar
Caramel sauce
250 g of pecans
120 g of toasted and ground pecans
200 g of toasted and ground pecans
200 g of sugar
100 g of all-purpose flour
100 g of butter at room temperature
12 fresh figs
Chocolate cream
200 milliliters of milk
50 g of sugar
2 egg yolks
12 g of all-purpose flour
12 g of cornstarch
1/2 teaspoon of vanilla extract
Red wine reduction
200 milliliters of red wine
100 g of sugar
Caramel sauce
250 g of pecans
120 g of toasted and ground pecans
Bring half the milk to a boil with sugar and vanilla extract, then remove from heat
Separately, dissolve flour, cornstarch, and egg yolks with the remaining milk
Add this mixture to the boiling milk, stirring constantly until thickened
Mix in the cream, pecans, and butter
Shape into 6-centimeter diameter rings, fill with figs, and top with the remaining batter
Bake in a medium oven (180°C) for 15 minutes
For the reduction, bring wine and sugar to a boil until reduced by half. Reserve
For the caramel sauce, melt sugar over low heat, stirring constantly with a wooden spoon
Pour the caramel sauce onto the pecans and let it dry
Blend in a processor and reserve
Shape the cakes and top with the red wine reduction
Serve warm with whipped cream sprinkled with caramel sauce and figs.
