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The Cake Boss’ Pecan Wedges

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Buddy Valastro, also known as the Cake Boss to his legions of TV fans, is coming to San Antonio in November. He’s set to appear at the Lila Cockrell Theater at 7:30 p.m. Nov. 12.

If you can’t wait until then to get a taste of his baking magic, try this recipe for Pecan Wedges, which appears in his new cookbook, which is not surprisingly titled “Cake Boss: Stories and Recipes from Mia Famiglia” (Free Press, $25.99).

“These are decadent little treats,” he writes, “with a number of textures and flavors packed into fairly tight quarters: the pastry itself, a caramel-pecan mixture that’s pour into its center, and a chocolate shell.”

For tickets, which start at $96 apiece, click here.

Pecan Wedges

6 sticks (1 1/2 pounds) unsalted butter, at room temperature, divided use
1 cup sugar
2 extra-large eggs
1/4 cup whole milk
4 cups pastry flour or all-purpose flour
1 cup light-brown sugar
3 tablespoons heavy cream
3 cups whole pecans
2 cups finely chopped semisweet high-quality chocolate

To make the dough, put 4 sticks of the butter and the sugar in the bowl of a stand mixer fitted with a paddle, and paddle on low-medium speed until thoroughly mixed, approximately 1 minute. Add the eggs all at once and paddle until incorporated, approximately 1 minute. Add the milk and the flour and mix until thoroughly blended, 30 seconds to 1 minute.

Wrap the dough in plastic wrap and chill until stiff enough to be manipulated, about 30 minutes.

Position a rack in the center of the oven and preheat the oven to 400 degrees.

Divide the dough into four equal pieces. Lightly flour a work surface and roll out each piece of dough into an 18-inch log, 1 1/2 to 2 inches high. Transfer to a baking tray and flatten the center of the log out so it looks like a ravine. It should be about 3 inches wide, fatter at the end than at the center. Crimp the edge on both sides. Repeat with all four pieces of dough, leaving about 2 inches between the logs (you  may need to do this in batches) and set aside.

To make the caramel mixture, put the remaining 2 sticks of butter, the brown sugar and cream in a saucepan and bring to a boil over high heat. Immediately remove from the heat and stir in the pecans. Spoon the pecan-caramel mixture int hte ravine in the center of the logs. Bake until golden brown, about 20 minutes.

Remove trays from the oven, transfer the bars to a cutting board, and cut each bar crosswise into 4 or 5 wedges.

Meanwhile, melt the chocolate in a double-boiler set over medium-high heat. Dip half of each wedge into the chocolate and let cool and dry on a wire rack or parchment paper for 30 minutes. These are best enjoyed the same day, but can be refrigerated in an airtight container for up to 3 days.

Makes 16 wedges.

From “Cake Boss” by Buddy Valastro


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