1 cup heavy cream, fresh (240 ml)
1/2 cup unsalted butter at room temperature (200 g)
1/4 cup all-purpose flour (90 g)
1 cup toasted pecans, peeled and chopped (120 g)
1/4 cup dark chocolate chips (45 g)
1 cup whole milk (240 ml)
30 diplomat biscuits or champagne cookies
1 cup heavy cream, fresh (240 ml)
1/2 cup unsalted butter at room temperature (200 g)
1/4 cup all-purpose flour (90 g)
1 cup toasted pecans, peeled and chopped (120 g)
1/4 cup dark chocolate chips (45 g)
1 cup whole milk (240 ml)
30 diplomat biscuits or champagne cookies
Grease a 11 cm x 28 cm English muffin tin and line with parchment paper, leaving a border
In a stand mixer, beat the heavy cream until stiff peaks form. Reserve
In another bowl, mix the butter and flour until smooth
Turn off the mixer and add the beaten cream, mixing well to combine
Add the toasted pecans and mix well to combine. Reserve
Melt the chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval
Add the milk and stir until smooth
Dip the biscuits into the chocolate mixture and line the prepared muffin tin with them
Cover with a layer of pecan cream
Continue alternating biscuits and cream until you reach the top of the tin, finishing with a biscuit layer
Cover with plastic wrap and refrigerate for about 2 hours to firm up
Unmold and serve
307 calories per slice
