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Gateau: Caramel-Pecan Gateau

Source of Recipe

Internet


List of Ingredients

2/3 cup sugar
1/4 cup water
1 cup heavy cream
2 cups chopped pecans
1 tablespoon butter or margarine
2 cups self-rising flour
2 tablespoons sugar
1/3 cup shortening
6 tablespoons butter or margarine
4 to 6 tablespoons cold water
1 cup semisweet chocolate morsels
1/4 cup butter or margarine
10 pecan halves


Recipe

In a 2-quart saucepan, combine sugar and water. Bring to a boil over high heat, stirring frequently, until sugar dissolves. Reduce heat; cook for 10 minutes, without stirring, until mixture turns an amber color. Remove from heat. Slowly pour in heavy cream. Return to heat; cook, stirring occasionally, until caramel dissolves. Increase heat; cook, stirring constantly, until mixture boils and thickens slightly. Remove from heat; stir in pecans and butter. Set aside to cool.

Preheat oven to 400°F. Grease a 9-inch deep-dish pie plate with butter.

In a medium bowl, combine flour and sugar; cut in shortening and butter until mixture resembles coarse crumbs. Add water, mixing until pastry just holds together. On a lightly floured board, roll two-thirds of the pastry into a 12-inch circle; line prepared pie plate. Spoon pecan mixture into pie shell. Roll remaining pastry into a 9-inch circle; place on top of pecan mixture. Fold overhang over the top; press gently to seal.

Bake for 40 minutes or until lightly browned. Cool in pan on a wire rack for 2 hours.

In a small saucepan over low heat, melt chocolate morsels and butter, stirring until mixture is smooth. Carefully invert gateau onto a serving plate. Spoon 1/4 cup of the chocolate mixture into a pastry bag fitted with a small writing tip. Spread remaining chocolate mixture over the top and sides of gateau; pipe a decorative pattern over the top. Arrange pecan halves on top; let stand until chocolate sets.

SERVES 10