Caramel Pecan
Choux dough with craquelin, italian buttercream with pecan, and caramel sauce


Frank Haasnoot
Pastry chef
Ingredients
For 20 servings
Choux dough with craquelin
25 g low-fat powdered milk
146 g Debic Butter Constant (1)
5 g salt
6 g sugar
176 g flour (1)
321 g egg
321 g water
200 g Debic Butter Constant (2)
250 g brown sugar
250 g flour (2)
Italian buttercream with pecan
Caramel sauce
Vanilla cream
601 g Debic Stand & Overrun
1 Madagascar vanilla pod
1 Tahiti vanilla pod
60 g sugar
17 g gelatine mixture
120 g mascarpone
Assembly
roasted finely chopped pecan nuts
fine chocolate decoration
Debic products used
Preparation
Choux dough with craquelin
Bring the water together with the powdered milk, the salt, the sugar and the Debic Butter Constant (1) to the boil.
Add the flour (1) and stir well at a low temperature.
Put the mix into the beater-mixer and add the eggs in 3 goes.
Prepare the craquelin by thoroughly mixing the Debic Butter Constant (2), the brown sugar and the flour (2).
Roll out the dough to 2 mm thick and cut out 5 cm circles.
Pipe the choux dough in dollops.
Place a circle of the craquelin on top.
Bake the dough at 200°C with the door closed until it nicely rises.
Then lower the temperature of the oven to 160°C.
Italian buttercream with pecan
Bring the water with the sugar to the boil at 120°C.
Make an Italian meringue with the egg white and beat until fully cooled.
Beat the Debic Butter Constant with the pecan nut paste light and airy.
Add the butter in 3 parts to the meringue.
Caramel sauce
Caramelise the sugar.
Bring the cream to the boil and add to the caramel.
Add the salt and leave to cook for form a syrup.
Pass through the sieve.
Vanilla cream
Heat 1/4 of the Debic Stand & Overrun together with the vanilla pods and the sugar.
Melt the gelatine mixture in this.
Add the rest of the cream and the mascarpone.
Mix with a hand mixer and pass through the sieve.
Leave to stand in the refrigerator for 1 night.
Beat the vanilla cream light and airy and put into a piping bag with smooth nozzle.
Assembly
Use a nozzle to make a hole in the bottom of the choux.
Pipe the caramel sauce inside.
Then pipe in the finely chopped pecan nuts and the buttercream.
Pipe a nice dot of vanilla cream on the choux.
Use an apple corer to make a channel in the cream.
Pour a little of the caramel sauce inside this channel.
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