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The vanilla and pecan éclair is a gourmet version of the traditional éclair, where the vanilla pastry cream is enriched with crunchy caramelized pecans. Here is the recipe to make these tasty and refined éclairs.
Ingredients (for about 8 to 10 éclairs):
For the choux pastry:
125 g water
125 g milk
100 g butter
1 pinch of salt
1 tbsp. sugar
150 g flour
4 eggs
For the vanilla pastry cream:
500 ml milk
1 vanilla pod (or 2 tsp. vanilla extract)
4 egg yolks
100 g sugar
40 g flour
30 g butter
For the pecan caramel:
100 g pecans
100 g sugar
1 tbsp. water
1 tbsp. tsp butter
For the chocolate icing (optional):
100 g white or milk chocolate
1 tbsp liquid cream
Preparation:
1. Prepare the choux pastry:
Preheat the oven to 180°C (thermostat 6).
In a saucepan, heat the water, milk, butter, salt and sugar over medium heat until the butter has melted and the mixture is very hot.
Add the flour all at once and mix vigorously with a spatula until the dough forms a ball and comes away from the sides of the pan.
Remove from the heat and let the dough rest for 5 to 10 minutes to cool slightly.
Add the eggs one by one, mixing well between each addition so that the dough becomes smooth and homogeneous. The dough should be firm but flexible.
Pipe éclairs on a baking sheet covered with baking paper, using a piping bag. Try to give them a regular and elongated shape.
Bake for 25 to 30 minutes, until the éclairs are golden and puffed. Do not open the oven during cooking.
Let the éclairs cool on a rack.
2. Prepare the vanilla pastry cream:
Heat the milk in a saucepan with the vanilla pod split in two (or the vanilla extract).
In a bowl, beat the egg yolks with the sugar until the mixture whitens and becomes frothy.
Add the flour to the egg-sugar mixture, then gradually pour in the hot strained milk (if you are using a vanilla pod).
Pour everything back into the saucepan and cook over medium heat, stirring constantly with a whisk. As soon as the cream thickens, continue to whisk for another 1 to 2 minutes to cook it properly.
Remove from the heat, add the butter, mix well so that it melts into the cream. Let the pastry cream cool before using it to fill the éclairs.
3. Prepare the caramelized pecans:
In a small saucepan, heat the sugar and water until the sugar melts and begins to caramelize (this may take a few minutes).
Add the pecans and stir well to coat them in the caramel. Let the pecans cool on a sheet of parchment paper.
Once cooled, chop the pecans into small pieces so that you can fold them into the cream.
4. Assemble the éclairs:
Once the éclairs are cooled, cut them in half lengthwise.
Fill the inside of the éclairs with the vanilla pastry cream using a piping bag.
Add the caramelized pecans to the pastry cream. You can scatter them directly on the cream or place them on top for a decorative effect.
5. Chocolate glaze (optional):
Melt the white or milk chocolate with the liquid cream in a bain-marie or in the microwave, stirring until smooth.
Dip the tops of the éclairs in the melted chocolate and let the glaze harden at room temperature or in the refrigerator.
6. Serve:
Once the glaze has hardened, serve the vanilla and pecan eclairs chilled, keeping them in the refrigerator if necessary.
Tips:
Pecans: If you want even more crunch, you can lightly toast the pecans before caramelizing them.
Custard: For an even airier cream, you can whisk it lightly once it has cooled completely.
Choux pastry: Do not open the oven while the éclairs are cooking to prevent them from collapsing.
These vanilla and pecan éclairs are a real treat for lovers of gourmet pastries, combining the sweetness of vanilla, the crunchiness of pecans and the lightness of choux pastry. A dessert that will delight your guests for sure! Enjoy your meal!
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