Metate

Put the pecan nuts in a copper preserving pan.
Heat the sugar with the vanilla pod to 118˚C.
Pour the sugar over the pecan nuts and dust it all over a low heat.
Melt the sugar to achieve clear caramelisation, looking inside the nuts.
Pour out onto a Silpat.
Leave it all to cool and then crush it all up to make a smooth paste.

Mix all the ingredients together and then table the praline on marble to temper it to 22˚C.
Pour the praline out into a mold.

Bring the cream, Timoline, banana purée and sorbitol to a boil.
Pour the mixture over the couvertures in a Robot Coupe.
Mix at medium speed to make a smooth, even ganache.
Add the butter in paste form.
Add the Mycryo at 34˚C.
Table the ganache at 28˚C then pour out.