Speculoos & pecan praliné shortbreads

Here we are, in one month's time it's Christmas Eve ! This year I have decided to open the Christmas recipe ball with these speculoos & pecan praliné shortbread, based on a fabulous recipe by Kevin Lacote found in François Blanc's book, le Paris des Pâtisseries. Third recipe from this book for me, and once again a big favorite for these simple but so good shortbreads. If you like Christmas spices and pecans, try this recipe and start heating the water for a cup of tea that will go wonderfully with them !



Prep time : 1 hour + a few hours or 1 night rest + 25 minutes cooking
For about 20 biscuits :

Spéculoos :

126g butter
70g sugar
112g brown sugar (cassonade)
35g egg
252g flour T55
3g bicarbonate of soda
3g salt
3g speculoos spices or 4 spices mix (I put a little more, to you of doses according to your tastes)
The zest of 1 yellow lemon

Cream the butter with the sugar and brown sugar.



Then add the egg and mix well.



Stir in sifted flour, baking soda, salt and spices.



Finally add the lemon zest. Form a ball, then film the dough and put it in the fridge for a few hours or overnight.



If you are in a hurry, you can immediately spread the dough over 3mm between two sheets of baking paper and put it in the fridge or freezer for a few minutes.



Then, if it is not done, spread the dough and cut shortbread 5cm in diameter.



Put them on a baking tray covered with baking paper and bake at 170°C for 10 to 12 minutes. Leave to cool.

Pecan praliné :

I already had some so I didn't follow the recipe below.

215g pecan nuts
38g water
151g sugar
1g fleur de sel
Liquid Vanilla

Roast the pecans at 170°C for 10 minutes.
Put the water and sugar in a pan. When the caramel reaches 170°C, add the vanilla and pecans and stir over low heat so that the pecans are well coated with caramel.
Pour them on a sheet of baking paper and leave to cool completely. Now you just have to mix until you obtain a praliné.

Assembly :

80g milk chocolate
200g pecan praline
3g cocoa butter

Melt the chocolate without exceeding 35°C.



Add the cocoa butter then the praliné and mix well.



Put in the fridge for a few minutes so that the mixture crystallizes, then garnish the shortbread before sticking them two by two and enjoy !