For the choux pastry
1 teaspoon of sugar
2 or 3 eggs (depending on size)
Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes.
Then add the beaten eggs gradually, mixing well between each egg.
Poach the eclairs on a baking tray covered with silpat paper. Bake at 170°C
for 35 to 40 minutes (time may vary depending on the oven). Leave to cool on a wire rack.
For the mousseline cream
2 egg yolks
100g of butter
75g pecan praline
Heat the milk and mix the yolks, sugar and cornflour in a bowl.
Pour the hot milk over them. Stir. Pour back into the pan.
Stir until thickened. Set aside in a cool place.
In the bowl of a food processor, pour the pastry cream then whip it to soften it. Gradually add the butter cut into pieces (it must be at the same temperature as the cream). The cream will thicken. Finally add the praline.
Fill the eclairs with the cream using a piping bag. Make three small holes under each eclair and garnish with cream. Heat the white fondant (35°C) with a little brown colouring (caramel) and drizzle over the eclairs. Add a caramelised pecan nut and chopped pecans on top. Set aside in a cool place.