250 g of pecans
1/2 cup of water
14 egg yolks
2 egg yolks for dusting
4 tablespoons of wheat flour
250 g of pecans
1/2 cup of water
14 egg yolks
2 egg yolks for dusting
4 tablespoons of wheat flour
Heat the pecans over low heat with 1/2 cup of water and let it simmer until it reaches a caramelized state
Remove from heat and let it cool
Add in the 14 egg yolks and bring to a simmer again; cook while stirring constantly in forward and backward motions, never circular
When it starts to detach from the walls and bottom of the pan, it's ready
Transfer to a serving dish and let it cool completely
Shape into balls or croquettes by first passing through 2 egg yolks and then lightly dusting with wheat flour
Spear onto toothpicks
Hold over an open flame and let it caramelize slightly
Serve in paper cups
Yields 28 pieces.
