Name: Chocolate-Strawberry Baguette Trifle with Pastry Cream & Glazed Pecan Crunch
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Cuisine: French-inspired patisserie
Ingredients: 4 pieces (about 1,000 g total) Dry baguettes (stale); 400 g, crumbled Chocolate cake trimmings; 800 g (about 3 1/2 cups) — use the provided pastry cream Pastry cream (crème pâtissière); 200 g, roughly chopped Glazed pecans; 400 g (about 4 cups) — hulled and sliced if whole Sliced strawberries; 60 g, melted (about 4 tbsp) Unsalted butter; 80 g (about 1/3 cup) — divided (60 g for syrup, 20 g for whipped cream) Granulated sugar; 200 ml (about 3/4 cup + 1 tbsp) Heavy cream (35% fat), chilled; 30 ml (2 tbsp) Dark rum (optional); 1 medium orange Orange zest; 1 tsp Vanilla extract; 1 pinch Fine sea salt

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