Untested draftCookiesSeasonal Bakery Drops v1.0
Maple-Miso Pecan Praline
Recipe photograph pending
Collection: Autumn — Sweater Weather Bakery
Owner-approved for import only. Quantities, yields and timings are proposed and require testing.
Status
- Kitchen testing
- untested
- Measurements
- proposed-not-verified
- Timing
- proposed-estimate-not-tested
- Allergens
- not-reviewed
- Storage
- not-validated
- Shelf life
- None validated
Recipe, as written
- Yield
- 6 oversized.
- Proposed bake
- 350°F, 13–15 min.
- Dough
- 165 g butter; 120 g dark brown sugar; 45 g sugar; 1 egg; 1 tbsp maple syrup; 1 tsp vanilla; 250 g flour; ½ tsp baking soda; ½ tsp salt; 12 g white miso.
- Center
- 65 g toasted chopped pecans; 35 g brown sugar; 15 g butter; 1 tbsp cream; pinch salt.
- Finish
- 25 g maple syrup; 20 g pecans; flaky salt.
- Method
- Heat center ingredients until sticky; cool and portion six centers. Cream butter, sugars and miso; beat in egg, maple and vanilla. Mix in dry ingredients. Portion six 110 g dough pieces, enclose praline and seal. Bake 13–15 min; cool 10 min; brush lightly with maple and finish with pecans and salt.
- Likely allergens
- wheat, milk, egg, pecan, soy.
- Pairing (text only)
- Maple-cinnamon oat latte.
- Pairing suggestion only — not linked or tested.
- Test
- miso balance and center firmness.
Not in the source
- Description
- Not supplied
- Equipment
- Not supplied
- Step-by-step steps (method shown as one paragraph, as written)
- Not supplied
- Hands-on time
- Not supplied
- Cooling time
- Not supplied
- Total time
- Not supplied
- US measurements
- Not supplied
- Flavor tags
- Not supplied
- Per-ingredient allergens
- Not supplied
- Storage / shelf life
- Not supplied