With pecan crumble, joconde biscuits, caramel cremeux, coffee punch and coffee mousse

#hubcontent #halloween #joelverleysen


For 24 servings

Pecan crumble

250 g Debic Butter Brioche

250 g cassonade blonde

250 g pecan nuts, chopped

250 g flour

Joconde biscuit

240 g egg yolk

90 g sugar (1)

90 g almond powder

90 g icing sugar

84 g flour

50 g cacao powder

210 g egg white

90 g sugar (2)

84 g Debic Butter Crème

Caramel crèmeux

110 g sugar (1)

330 g egg yolk

160 g sugar

1340 g Debic Stand & Overrun

1 vanilla pod

25 g gelatin powder

125 g water

8 g fleur de sel

Coffee punch

85 g water

75 g sugar

15 g glucose syrup

75 g instant coffee

Coffee mousse

300 g Debic Stand & Overrun (1)

285 g milk

3 g instant coffee

70 g coffee punch

30 g milk chocolate

260 g white chocolate

20 g gelatin powder

100 g water

900 g Debic Stand & Overrun (2)

50 g sugar


Pecan crumble

Combine all ingredients at room temperature. Stop kneading the dough before it gets homogeneous. Spread over a baking tin and bake at 180°C during 15 to 20 minutes.

Joconde biscuit

Mix the egg yolk with the sugar (1), the almond powder and the icing sugar to a foamy mix. Whip the egg white with the sugar (2) and combine with previous mixture. Sieve the cacao powder with the flour and fold in the preparation. Finally add the melted butter. Spread on a 2 baking tins (60 x 40 cm) and bake at 210°C during 7 minutes.

Caramel crèmeux

Hydrate the gelatin with the water. Caramelize the sugar (1) until golden brown. Heat the cream with the cloven vanilla pod and pour over the caramel. Mix well and strain on the egg-sugar (2) mixture. Cook until anglaise (84°C) add the gelatin mass and cool down.

Coffee punch

Bring the water with the sugar and the glucose syrup to a boil. Add the instant coffee and mix.

Coffee mousse

Hydrate the gelatin powder with the water. Bring the Debic Stand & Overrun to a boil with the milk , the instant coffee and the coffee punch. Pour over both chocolates and combine like a ganache. Add the gelatin mass, the sugar and the liquid Debic Stand & Overrun. Leave for one night before whipping.


Cover the bottom of the glasses with half of the pecan crumble. Pipe a spiral of coffee mousse in the glasses. Bring in small discs of joconde biscuit. Spread the caramel on the biscuit. Use the remaining coffee mousse and cool down.

Finishing touch

Decorate with a Halloween pumpkin and cover the cream with the remaining pecan crumble