For
15
servings
Craquelin
70 g of Debic Cake Butter
70 g flour
70 g of brown sugar
Choux pastry
125 g of water
40 g of milk
2 g of salt
70 g of Debic Cake Butter
100 g of flour
170 g egg
Pecan praline
80 g of granulated sugar
20 grams of pecans
2 g of sea salt
Pecan cream
187 g of whole milk
188 g of Debic Stand & Overrun
110 g of egg yolks
55 g of gelatin mass
50 g of pecan praline
Vanilla Chantilly
200 g of Debic Stand & Overrun
50 g of mascarpone
20 g of icing sugar
½ vanilla clove
Chocolate sauce
175 g of water
120 g of sugar
100 g of Debic Stand & Overrun
50g of cocoa powder
Preparation
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.
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.
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.
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.
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.
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.
Pour the chocolate sauce at 35° C.
