Mixture
500 g of toasted and peeled pecans
1 cup (ch) of sugar
2 tablespoons of unsalted butter
3 large egg yolks
1/2 cup (ch) of milk
1 teaspoon of active dry yeast
3 large egg whites, beaten until fluffy
Glaze and topping
500 g of semi-sweet chocolate
1/2 cup of heavy cream
1 tablespoon of brandy or to your taste
Mixture
500 g of toasted and peeled pecans
1 cup (ch) of sugar
2 tablespoons of unsalted butter
3 large egg yolks
1/2 cup (ch) of milk
1 teaspoon of active dry yeast
3 large egg whites, beaten until fluffy
Glaze and topping
500 g of semi-sweet chocolate
1/2 cup of heavy cream
1 tablespoon of brandy or to your taste
In a blender, grind the pecans into a fine meal
Combine in a bowl with sugar, butter, egg yolks, milk, and yeast
Gently fold in the beaten egg whites
Pour into a medium-sized rectangular pan greased with butter
Bake at 200°C for 40 minutes
Allow to cool completely before un-molding
Glaze and topping
Melt the chocolate in a double boiler or microwave
Combine heavy cream and brandy, if using
Let chill until firm, then whip smooth
Cut into halves, fill, and top with pecans
