Bhuvan Ravishankar – Pate Choux Pecan Praline

Chef Bhuvan Ravishankar shares his recipe for Pate choux pecan praline, cocoa nib tuille & milk chocolate namelaka


Pate choux
    • Full fat milk 108gm
    • Water 108gm
    • Salt 2gm
    • Sugar 10gm
    • Butter 96gm
    • Plain flour 130gm
    • Whole eggs 215gm
    For the dusting
    • Cocoa butter 54gm
    • Dextrose 70gm
    Cocoa glaze
    • Cream 120gm
    • Milk 100gm
    • Sugar 144gm
    • Cocoa powder 48gm
    • Gelatin 10gm
    Pecan praline
    • Pecan 300gm (Plus about 50gm for garnishing)
    • Caster sugar 300gm
    • Maldon sea salt 3gm
    Cocoa nib tuille
    • Caster sugar 135gm
    • Pectin NH 2gm
    • Butter 75gm
    • Glucose 45gm
    • Cocoa powder 2.5gm
    • 70% couverture dark chocolate 40gm
    • Water 35gm
    • Cocoa nibs Q.S
    Milk Chocolate namelaka
    • Full fat milk 200gm
    • Glucose 10gm
    • Gelatin Mass 28gm
    • Milk chocolate couverture 46% 300gm
    • Cream 30% 400gm


    For the pate sable:
    • Briefly mix the butter and sieved confectioners sugar until well incorporated, do not cream it too much.
    • Add the eggs slowly, followed by the other dry ingredients.
    • Cling wrap and allow to rest for at least 4-5 hours
    For the eclair:
    • Combine the milk, water, sugar, salt and butter in a medium sauce pan and bring to a light simmer.
    • Take it off the flame and add the flour at one go, initially mixing with a whisk and then switching over to a rubber spatula.
    • Cook on medium flame until it leaves the sides of the pan and dries out giving a glossy texture.
    • Transfer to a mixing bowl with a paddle attachment, start mixing on a slow speed.
    • Once the mix has slightly cooled down, gradually start adding the eggs one by one. Do not add them too fast.
    • Transfer the mix and preferably, Allow to rest for 2-3 hours in the cooler before piping.
    • Using a nozzle, pipe long strips of the choux onto a tray lined with paper, freeze this until it’s really firm.
    • Using a ruler cut the choux about 11-12 cm long and place them evenly spaced on a perforated mat onto a baking tray.
    • Combine the powdered dextrose and cocoa butter, using a tea strainer dust them onto the choux evenly distributing the entire surface.
    • Bake them in a pre heated oven set at 140 deg C, for about 15 minutes depending on your oven type. Without opening the door, increase the oven temperature to 160 deg C and cook for another 15-20 minutes until well dry and with the vents of the oven open to release any steam trapped.
    For the cocoa glaze:
    • Combine all ingredients except the gelatin, bring to a boil.
    • Add the bloomed gelatin, mix well.
    • Allow to rest in the refrigerator, use at 30-35 degrees. For the pecan praline:
    • Roast the pecans in a preheated oven at 180 deg C.
    • In a separate sauce pan, begin to make a caramel.
    • Halfway through, add the warm pecans and continue cooking until well coated and caramelised.
    • If the nuts crystalise, don’t worry just cook further it will caramelise eventually.
    • Spread onto a silicon mat, Allow to cool.
    • Using a robot coupe, make a fine paste, add the salt while making the praline. Reserve at room temperature.
    For the cocoa nib tuille:
    • Combine the sugar and pectin in a bowl and place aside.
    • In a medium sauce pan, combine the butter, glucose, cocoa powder, water.
    • Once the mix is at about 35 deg C, gradually add the sugar mix whisking gradually while adding.
    • As the mix becomes thick and creamy, take it off the flame and add the chocolate and combine well.
    • Spread the mix on a silicon mat, onto a baking tray while it is hot.
    • Sprinkle the cocoa nibs on top covering evenly.
    • Bake in a pre heated oven at 180 deg C for 6-7 minutes, once cool break them into random pieces and store at room temperature.
    For the namelaka:
    • Heat the milk, glucose in a sauce pan.
    • Pour over the chocolate, Allow to sit for a minute.
    • Emulsify with a stick blender, add the bloomed gelatin.
    • Finally add the cold cream and briefly emulsify.
    • Rest in the refrigerator overnight, and the next day semi-whip just before assembly.
    • Make small incisions on the base of the eclairs, pipe the whipped namelaka, alternate with the praline to cover the eclair with the filling.
    • Briefly freeze them, while you get the glaze warmed up. Heat the glaze and coat the eclairs.
    • Garnish with gold flakes, gold dusted roasted pecans and cocoa nib tuille.