Pecan pie

1. Mix the almond paste together with the butter, sugar, and salt (spices) until a homogeneous mixture.
2. Add the egg and then the flour.
3. Knead into a dough, roll out to 2 mm thickness.

1. Heat the butter to 45°C.
2. Mix almond paste with the egg yolk and pecan praline.
3. Add the melted butter, pipe onto the dough.

1. Heat the butter together with the glucose, vanilla, and salt.
2. Add the brown sugar and eggs, mix well.
3. Fill each tart with the caramel mixture.

1. Melt the glucose with the sugar and water.
2. Cut the butter into pieces and mix it with the above until a homogeneous mixture is formed.
3. Spread the mixture on a baking mat and bake for 10 to 15 minutes in an oven at 160°C.

1. Simmer the cream with the glucose and the vanilla.
2. Make a dry caramel with the sugar.
3. Stop the cooking with the hot cream, heat the mixture to 104°C.
4. Let the temperature drop to 75°C, then make an emulsion with the chocolate and pecan praline.
5. When the mixture reaches 35°C, add the butter, salt, and liqueur and blend.

1. Mix the egg, smallest portion of sugar and almond powder.
2. Heat the butter to 45°C.
3. Whip the egg white with the sugar until light and airy.
4. Combine all the airy components.
5. Sift the flour, five-spice, cocoa powder, and custard powder so everything mixes.
6. Add the butter and spread over a stencil.
7. Bake the chocolate joconde at 220°C.

Prepare the dough and shape it in a desired mold. Fill halfway with frangipane and bake the whole thing. After cooling, fill with the salted pecan caramel. Decorate with soft caramel, nougatine, and joconde.