Éclair Dough

Pecan Caramel Cream

Pecan Vanilla Sauce

Sanded Pecan And Decoration

Meld slowly the butter and the salt into the water, then bring to a big boil and pour on flour into the mixing bowl with paddle. Mix directly middle speed and let evaporate until 55°C. Add the eggs in one time and mix middle speed until 30°C. Spray some fat on baking plate and pipe with St honore nozzle called 880 KOREA. Start with a pik out of the nozzle and finish also with a pik. Spray some fat on eclairs and sprinkle some icing sugar before baking. Preheat ventilated oven at 200°C and bake around 35min at 165°C. Place an empty plate on level up of top plate in oven to break the fan.

Boil the first milk and in same time mix corn starch with second cold milk and salt. Pour half of hot milk into the starch preparation and bring back to sauce pan to boil again, like a custard cream. Out of fire mix with pecan praline and cool down wrapped in refrigerator. Whip the cream, and whip the custard cream separately, then mix them gently together.

Take only pulp of vanilla and mix all together.

Roast pecan 18min at 160°C in ventilated oven, then chop in small pieces. Make a syrup with water, sugar and salt and add pecan pieces when it’s boiling. Mix energetically out of fire to crystalize the sugar around the nut and let cooling down. Keep the gold for decoration.

Cut the top of éclair in ellipse, fill with pecan caramel cream and pipe 2 lines on the cut with small nozzle in shape of “drop”. Fill the middle with the sauce, display some sanded pecan and gold leaves as topping.