Pecan granola

Delicious granola base with pecan praline and maple cheese chantilly



For 16 servings

Granola base

115 g pecan nut

35 g pumpkin seed

35 g sunflower seed

35 g almond strip

25 g white sesame

25 g black sesame

115 g granola syrup

45 g candied orange

Pecan praline

133 g sugar

20 g water

200 g pecan nut

1 vanilla pod

2 g sea salt

Granola syrup

20 g maple syrup

10 g glucose syrup

42 g sugar

23 g Debic Stand & Overrun

1 g sea salt

29 g Debic Crème Butter

Maple cheese chantilly

50 g milk

50 g Debic Stand & Overrun (1)

150 g Debic Cream Cheese

50 g maple syrup

1 vanilla pod

18 g gelatine mass

400 g Debic Stand & Overrun (2)

61 g Debic Crème Butter

Chocolate decoration


dark chocolate


Granola base

Roast all the nuts together at 150°C for 20 minutes.

Cook the granola syrup and stir in the toasted nuts and candied orange until they are well coated.

Granola syrup

Bring the maple syrup, glucose syrup, sugar, Stand & Overrun and sea salt to a boil in a saucepan, add in the Crème Butter and completely dissolve.

Pecan praline

Cook the sugar and water together in a saucepan to 121°C, then remove from heat.

Add in the pecan nuts and stir rapidly until the nuts are fully coated in crystallized sugar syrup.

Continue to caramelize the crystalline sugar on low heat.

Lastly add in the vanilla pod and sea salt.

Maple cheese chantilly

Warm the milk, Stand & Overrun (1), Cream Cheese, maple syrup, vanilla bean and gelatine mass together to 36°C.

Emulsify together with Stand & Overrun (2).

Reserve in the chiller for later use.


Place the frozen pecan praline on the center of the baked granola base. Pipe the maple cheese chantilly over the pecan praline. Finally, decorate with chocolate hair and chopped granola crumbs.