12 pieces
    • Butter 280g
    • Sugar 190g
    • Pecan flour 100g
    • Fleur de sel 2g
    • All-purpose flour 460g
    • Eggs 100g

    Mix together the butter and flour using the paddle attachment in a food mixer.
    Add in the egg and sugar mixture and mix again at the lowest speed.
    Once the egg and sugar mix has been fully incorporated, add in the pecan flour and fleur de sel. Mix them in by hand and turn the results out onto a piece of plastic wrap. Leave in the refrigerator.
    Roll out the pastry to a thickness of approx. 2mm.
    Use it to line oval-shaped tartlet tins and blind bake them for approx. 22 minutes at 340°F (170°C).


    The day before, scrape the vanilla pod and leave it to infuse in the first portion of cold cream.
    Cover its surface with plastic wrap and leave it in the refrigerator.
    The next day, leave the pod in the infusion and bring it
    to a boil. Use the second portion of cream to dilute the starch, then cook this mixture as you would a pastry cream. Once it has started simmering, combine it with the OPALYS chocolate and gently whisk the two together.
    Leave to cool to 104°F (40°C) then add the creamed butter. Mix and store in the refrigerator.

    • Sugar 100 g
    • Heavy cream 36% 50 g
    • Butter 60 g
    • Glucose 20 g
    • Water 30 g
    • Fleur de sel 8 g
    • NOROHY Vanilla pod 1 piece

    The day before, infuse the scraped vanilla in the hot cream.
    Cover its surface with plastic wrap and leave it in the refrigerator. Use some water, sugar and glucose to make a light-colored caramel in a saucepan.
    Deglaze the caramel with the heated infusion you made the day before. Watch out for splashes!
    Leave its temperature to fall to approx. 105°F (40°C), then add in the butter and fleur de sel.
    Let it cool to room temperature and use it the next day.

    • Sugar 200 g
    • Pecans 200 g

    Toast the pecan nuts right through to their center at 340°F (170°C) for approx. 12 minutes.
    Make a dark-colored dry caramel, then add in the pecan nuts. Mix with a spatula.
    Pour the mixture into a black tray lined with baking paper.
    Once it has cooled, mix the pecan nuts in a blender until a praliné paste forms.


    Beat the egg whites to form stiff peaks, then beat in the first portion of sugar in 3 stages to stiffen them further. Use a small whisk to mix together the remaining sugar and potato starch.
    Sift this mixture onto the egg whites and gently fold the two together using a spatula.
    Use a Saint-Honoré (PM) nozzle to pipe the mixture into flame shapes. Bake in a fan oven at 230°F (110°C) for
    2 hours. Leave to cool in a cool, dry place.
    Once the cooked flames have fully cooled, coat a few of them with melted DULCEY chocolate.
    Use a toothpick to help you dip the flames and leave the chocolate to set on a small piece of baking paper.


    Use a brush to coat the tartlet cases with melted DULCEY chocolate.
    Fill the base of each case with approx. 30g of pecan nut praliné. You can also add in a few toasted pecan nut pieces.
    Fill the cases to their top with a vanilla crémeux base. Use a piping bag to insert the soft caramel into the
    vanilla crémeux.
    Whip together a small amount of cream (without any added sugar) and a bit of vanilla and use it to give the bases a smooth dome shape.
    Attractively arrange the small meringue “flames”, DULCEY meringue and a few pieces of toasted pecan.
    Store the desserts in the refrigerator and leave them to warm to room temperature for 10-15 minutes before serving.

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About the chef Nicolas Haelewyn

Nicolas Haelewyn's journey has been shaped by his distinct love for travel and sweet flavors. His Norman roots reveal themselves in his inimitable caramel, which he continues to ceaselessly reinvent. In 2020, Nicolas was to be found in a rather unusual shop: the Gato workshop! As far as he is concerned, there is only one place to source vanilla: Madagascar. It stands out to him for its taste and aromatic power.