DECO PECAN NUTS 125G
Noix de pécan
4,10 €
32,80 €
/
kg
100% gourmet
These American pecans have been carefully shelled to offer you generously sized kernels, for recipes that are both refined and crunchy!Ingredients
Shelled pecans Information in bold is intended for people with intolerances or allergies. Possible traces of peanuts, other nuts, sesame seeds, cereals containing gluten, sulfur dioxide and soy.
Pecan nuts origin: USA
NUTRITIONAL SUPPLY
Average NUTRITIONAL SUPPLY per 100g
| Energy | 3008 kJ/730 kcal |
| Fat | 72g |
| Of which saturates | 6.9g |
| Carbohydrates | 5g |
| Of which sugar | 3.9g |
| Fiber | 8.9g |
| Proteins | 11g |
| Salt | 0g |
| Magnesium | 124 mg |
| VNR percentage | 33 |
| Copper | |
| Iron | |
| Manganese | |
| Phosphorus | |
| Potassium | |
| Vitamin B6 | |
| Vitamin E | |
| Calcium | |
| AR percentage | |
| Proteins | 11g |
Livraison
Livraison gratuite à partir de 40€
Livraison rapide : 2 à 3 jours ouvrés le lendemain de l’expédition
Paiement sécurisé
Paiements sécurisés par CB
Recettes associées
Toutes les recettes
Pecan pie
For the dough:
In a container, mix the flour and 70g of butter with your fingertips.
When a sandy texture is obtained, add the icing sugar and 15g of almond powder , then the egg yolk.
Then work the dough until it is homogeneous, then place it on cling film and flatten it with your hand.
Cover it with film and refrigerate it for at least 30 minutes.
Take out the dough.
Lightly flour the work surface, then roll out the dough and place it in a silicone pie dish.
For garnish :
Preheat the oven to 200°C (th. 7).
Melt the remaining butter.
Beat the eggs vigorously with the sugar and gradually incorporate the remaining almond powder .
Mix the butter with the eggs then pour in the maple syrup, mix and add the fleur de sel and pecans .
Pour everything over the dough.
Bake the tart at 200°C (th. 7) for 15 minutes, then lower the temperature to 160°C (th. 5) and continue cooking for around another 30 minutes.
Hazelnut and Pecan Brownie
For the brownie:
Preheat the oven to 170°C.
Melt the butter with the chocolate in a bain-marie.
Whisk the eggs with the sugar using a mixer. Once they have doubled in volume, gently incorporate the chocolate, flour, hazelnuts and pecans.
For the mussels:
Butter and flour rectangular molds. Pour the mixture into the molds and bake for 10 to 12 minutes. Do not overcook the brownies as their centers should remain sticky!
Unmold the brownies and serve them when they have cooled.
For more deliciousness, add hazelnuts and/or pecans as desired.
