Mix the butter cut into small pieces with the brown sugar and flour in a mixer bowl with a sheet until smooth.
Spread between two baking paper and let cool to positive cold.
Choux pastry
Boil water, milk, salt, sugar, and butter.
Remove from the heat, add the flour and mix. Dry the dough over medium heat and remove to a mixer bowl fitted with the sheet.
Add the eggs little by little.
Arrange into small puffs and place a small disc of cracker on top. Bake in oven.
Pecan praline
Make a caramel with the sugar, add the pecan nuts and the salt and remove. Once the mixture has cooled down, mix it all together until you obtain a homogeneous paste.
Pecan cream
Make an anglaise (cooking at 85°C) with the milk, cream and yolks. Pour over the gelatine and the pecan praline and mix. Set aside in the positive cold.
Vanilla Chantilly
In a mixer bowl, pour the cream and mascarpone mixed together beforehand, icing sugar and vanilla. Mount the unit and discard in a pastry bag.
Chocolate sauce
In a saucepan, heat the water, sugar and cream. When boiling, gradually add the cocoa powder with a whisk. Bring to a boil again.
Assembly
Cut the puff ¾ and keep the caps. Poach the creamy pecan in the puff and smooth up.
Make a small quenelle of whipped cream, place it on the puff, and close the cap.
