Paris-Brest pecan eclair made of
– choux pastry,
– pecan pastry cream,
– pecan praline.
Material used
– Micro perforated silicone baking mat
– Ancel 240 bloom gelatine
– Pastry bags
Ingredients
Pecan Praline
✔200g pecans
✔100g caster sugar
For the choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on their size)
For the pecan praline mousseline cream
✔220ml milk
✔35g sugar
✔50g egg yolks
✔25g cornflour
✔20g butter
✔1 sheet of gelatine
+
✔140g of butter
✔150g pecan praline
The recipe
For 6 to 8 éclairs
Pecan Praline
✔200g pecans
✔100g caster sugar
Place the pecans on a baking tray and bake at 150°C for 15 minutes. In a saucepan, pour the caster sugar and make a caramel. Pour onto a sheet of baking paper and allow to cool. Place the pecans and the chopped caramel in the bowl of a blender and blend until you have a praline. Store in a closed container.
For the choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on their size)
In a saucepan heat the water, milk, butter, salt and sugar. Remove from the heat and add the flour all at once. Mix well to dry the dough for 2 to 3 minutes. Then add the beaten eggs gradually, mixing well between each egg. Poach on a baking tray covered with a silpain cloth. Sprinkle with chopped pecans. Bake at 170°C for 35 to 40 minutes (time may vary depending on oven). Leave to cool.
For the pecan praline mousseline cream
✔220ml milk
✔35g sugar
✔50g egg yolks
✔25g cornflour
✔20g butter
✔1 sheet of gelatine
+
✔140g of butter
✔150g pecan praline
Heat the milk in a saucepan. In a bowl, mix the yolks, sugar and cornflour. Pour the hot milk over it. Return to the saucepan and heat without stopping stirring until the cream thickens. Remove from the heat and add the gelatine and butter (20g). Place in a cool place. Work the butter into the cooled cream and add the praline. Mix well.
Assembly
Cut out the eclairs, using a piping bag, pipe a little mousseline cream, praline and more mousseline cream. Place the hats on top and sprinkle with icing sugar. Decorate with pecans.
