Profiteroles with pecan praline

Soft creamy puffs topped with creamy pecan and mascarpone whipped cream.

100YEARS Ambassador

Anabelle Lucantonio

Pastry chef


För 15 portioner


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



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.


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.

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