Turtle Spiders With Coffee And Pistachio Chocolate Spider Eggs
Serves: 2
Alessia Franecki
1 January 1970
Based on User reviews:
49
Spice
49
Sweetness
58
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
910 g
Pecan (chopped)180 g
Sugar110 g
Brown Sugar (sifted)1 tsp
Salt1 cup
Cream1 tbsp
Light Corn Syrup50 g
Unsalted Butter1 tsp
Baking Soda2 tsps
Vanilla Extract1 tsp
Fleur De Sel1 tbsp
Espresso (ground)90 g
Honey1.5 tbsps
Pistachio (compound)Directions:
1
Special equipment: 24 small chocolate dome molds For the turtle spiders: Preheat the oven to 325 degrees F
2
Spread the pecans evenly on a silicone mat on a baking sheet
3
Place in the oven and bake until toasted, 7 to 10 minutes
4
Combine the sugar, brown sugar, salt, cream, light corn syrup and butter in a small saucepan and stir constantly over low heat until the sugars dissolve
5
Add the baking soda, and increase the heat to medium-high, stirring constantly
6
Cook the caramel to 244 degrees F
7
Immediately dip the bottom of the hot pan in an ice bath to stop the cooking of the caramel
8
Add the vanilla and rum
9
Scoop the caramel over the toasted pecans so that the caramel is splotchy all over the nuts
10
Let cool to room temperature
11
For the coffee ganache: In a small saucepan over medium heat, caramelize the sugar to a dark amber
12
Heat the cream, fleur de sel, and ground espresso in the microwave until it's hot to the touch, 1 to 2 minutes
13
Carefully add the espresso cream to the cooked sugar and bring it back to a boil
14
Be very careful this point because the sugar will bubble up as soon as the cream comes in contact with the sugar
15
Just keep pouring the cream in slowly and stirring the entire time
16
Place the chocolate, honey, butter, and coffee liqueur in a large bowl
17
Strain the caramel over the chocolate
18
Let sit for 30 seconds, and then whisk to combine
19
Let stand at room temperature until the edges start to crystallize
20
For the pistachio ganache: In a small saucepan, bring the cream and light corn syrup to a boil
21
Place the butter, white chocolate, and pistachio compound in a small bowl
22
Pour the hot cream over the chocolate
23
Let stand for 10 seconds, and then whisk to combine
24
Fold in the chopped pistachios
25
Let stand at room temperature until the edges start to crystallize
26
Pipe into the other half of the chocolate shell dome
27
For the chocolate domes: Melt the coating chocolate and pour into the mold, let it sit for 30 seconds, and pour back out
28
Let it completely crystallize
29
Repeat with all the molds
30
Pipe the coffee ganache into the chocolate molds
31
Glue the 2 halves together with melted coating chocolate
32
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
33
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results