4 eggs (separated into whites and yolks)
1 cup (chopped) of pecans without shells
1 cup (chopped) of olive oil
2 cups (chopped) of sugar
2 cups (chopped) of all-purpose flour
2 cups (chopped) of chocolate chips
1 cup (sieved) of active dry yeast
1 cup (whole milk) of milk.
Filling:
550g of rolled pastry dough
1 can of condensed milk
1 can of heavy cream.
Topping:
8 cups (sieved) of all-purpose flour
3/4 cup (chopped) of water
1 cup (melted) of unsalted butter
8 cups (chopped) of chocolate chips
200g of heavy cream
Pecans for decoration
4 eggs (separated into whites and yolks)
1 cup (chopped) of pecans without shells
1 cup (chopped) of olive oil
2 cups (chopped) of sugar
2 cups (chopped) of all-purpose flour
2 cups (chopped) of chocolate chips
1 cup (sieved) of active dry yeast
1 cup (whole milk) of milk.
Filling:
550g of rolled pastry dough
1 can of condensed milk
1 can of heavy cream.
Topping:
8 cups (sieved) of all-purpose flour
3/4 cup (chopped) of water
1 cup (melted) of unsalted butter
8 cups (chopped) of chocolate chips
200g of heavy cream
Pecans for decoration
In a blender, combine the yolks, pecans, and olive oil and blend for 3 minutes
Separately, whip the egg whites until fluffy and add the sugar
Combine the two mixtures and blend again
Add the flour, chocolate chips, yeast, and milk and blend for 3 minutes
Grease a round cake pan, pour in the batter, and bake at 350°F for 50 minutes
Filling:
In a bowl, combine the pastry dough and knead with a fork until smooth
Add the condensed milk and heavy cream without the whipped cream and mix well
Refrigerate for 20 minutes
Topping:
In a saucepan, combine the flour and water to caramelise
Add the unsalted butter when it starts to boil and stir until thickened
Add the chocolate chips and heavy cream without the whipped cream and stir until combined
Remove from the mold, fill with pastry cream, top with melted chocolate, and decorate with pecans.
