Preparation

1. Line a baking sheet with baking paper. Heat the cream and condensed milk in a saucepan over low heat. Remove from the heat when the liquid begins to simmer.

2. In another saucepan, heat the powdered sugar with 5 cl water and lemon juice over high heat, stirring constantly. Using a pastry brush dipped in hot water, clean the sides of the pan to prevent the formation of sugar crystals. Bring to the boil and cook for 20 min. Add the butter cubes and the cream-condensed milk mixture. Cook for a further 30 min, stirring constantly, until the caramel is dark brown.

3. The caramel is cooked when you obtain a small ball of caramel that holds its shape in a glass of cold water (116-120°C). Shape drops of caramel with a wooden spoon on the baking sheet and sprinkle with fleur de sel. 20 min later, press 1 pecan onto each drop.

4. Store in an airtight tin in the fridge, with a sheet of baking paper between each layer.

5. For the truffles: The day before, melt the chocolate in a bain-marie. Add the butter, powdered sugar and vanilla sugar. Using a wooden spoon, work the mixture off the heat until smooth and homogenous. Add the cream, egg yolk and fleur de sel. Mix well. Leave the dough to rest in the fridge for 2 h to harden.

6. Shape into walnut-sized balls and roll in bitter cocoa. Place in the fridge. Leave to rest for at least 24 h before eating.

Tip: you can also make truffles flavored with passion fruit and pomegranate, which are more unexpected but just as delicious. You'll find pomegranate syrup (nar ekisi) in Turkish or Middle Eastern grocery stores, and passion fruit syrup in supermarkets. Add 5 tbsp at the same time as the butter.