Spiced Roasted Pecan & Almond Flour Éclairs

What Makes This Special

This recipe celebrates Argentine pastry with a masterful seasonal spin: almond flour forms the backbone of an ultra-aromatic pâte à choux, while roasted pecans and warming autumnal spices combine in a silky diplomat cream. Finished with a rustic caramel glaze and crunchy pecan shards, these éclairs are portable, crowd-pleasing, and tailored for Game Day gatherings—each bite is a nod to both refinement and seasonal warmth.

Ingredients

The ingredients have been carefully chosen for autumnal depth and rustic color. Almond flour is the hero, lending a tender crumb and nutty aroma to the choux. Roasted pecans provide earthy sweetness and crunch, pairing beautifully with spices. Argentine éclairs traditionally dress simply, but here, a caramel glaze and jeweled pecans add game-ready flair.

For the Almond Flour Pâte à Choux

• Almond flour (120g): Adds richness, structure, and nutty flavor.
• All-purpose flour (80g): Ensures the right expansion and crispness.
• Unsalted butter (100g), Milk (160ml), Water (160ml): Classic fat and moisture base.
• Fine sea salt (4g) & Granulated sugar (10g): Enhance flavor and browning.
• Large eggs (5): Bind and aerate.

For the Roasted Pecan Diplomat Cream

• Roasted pecans (120g) & Powdered sugar (40g): Blend to a paste for depth.
• Heavy cream (400ml, whip) & Whole milk (300ml): For custard and lightness.
• Egg yolks (3), Cornstarch (30g), Dark brown sugar (60g): For custard richness.
• Unsalted butter (30g), Vanilla bean (1): Adds silkiness and aroma.
• Cinnamon, allspice, nutmeg: Warm, autumnal spices.
• Leaf gelatin (2 sheets): Stabilizes diplomat cream.

For the Caramel Glaze

• Granulated sugar (120g), Heavy cream (60ml), Unsalted butter (30g): For smooth caramel.
• Sea salt flakes: Rustic finish.
• Optional: Edible gold dust, extra chopped pecans.

Instructions

Step 1: Roast the Pecans

Preheat oven to 170°C. Spread pecans on a baking tray and roast for 12 minutes, turning once for even color. Cool completely. This step intensifies flavor and brings out the pecans’ essential oils, key for the cream’s depth.

Step 2: Make Almond Flour Pâte à Choux

In a medium saucepan, combine milk, water, butter, salt, and sugar. Bring to a simmer over medium heat. Immediately add almond flour and all-purpose flour (pre-mixed) all at once, stirring vigorously with a wooden spoon. Cook and stir 2–3 minutes until dough forms a ball and leaves a film on bottom of pan—this dries the paste for best puff.

Transfer dough to stand mixer bowl. Mix with paddle at low speed for 2 minutes to cool. Beat in eggs one at a time, fully incorporating each before adding the next. Scrape bowl often; stop when the paste is glossy and falls from the paddle in a thick ribbon. Test by piping a line: it should hold shape but not be stiff.

Step 3: Pipe and Bake the Éclairs

Preheat oven to 180°C convection (or 190°C static). Transfer dough to piping bag fitted with a 15mm French star tip. Pipe 12cm-long logs (about 2.5cm thick) onto a silicone mat–lined tray, spacing well. Mist lightly with water. Bake for 30–33 minutes—do not open oven early or they may collapse. After baking, pierce each éclair at both ends and return to oven for 5 minutes to dry. Cool fully on a rack.

Step 4: Prepare Roasted Pecan Diplomat Cream

Blend roasted pecans and powdered sugar in food processor to a fine paste. In a saucepan, heat milk with scraped vanilla bean and half the brown sugar. In a bowl, whisk egg yolks with remaining sugar, cornstarch, cinnamon, allspice, and nutmeg. Pour hot milk slowly over yolk mixture, whisking. Return to pan and cook over medium, stirring until thick and bubbly (about 85°C). Off heat, whisk in gelatin (pre-soaked in cold water and squeezed dry), then add pecan paste and butter. Strain through a fine sieve. Cool to room temp, then chill.

Whip heavy cream to medium peaks. Fold gently into cooled pecan custard to create a light diplomat cream. Spoon into a piping bag with small round tip.

Step 5: Fill the Éclairs

Use the round tip to poke 2–3 holes in the underside of each éclair. Pipe pecan diplomat cream into each cavity, filling generously but not cracking the shell. Chill éclairs while making the glaze.

Step 6: Make Caramel Glaze

In a heavy pan, cook sugar over medium heat, stirring only as needed, until a deep amber caramel forms. Off heat, whisk in cream (it will bubble), then butter and a pinch of sea salt. Cool until thick but pourable (about 33–35°C). Dip the tops of filled éclairs in glaze, letting excess drip off.

Step 7: Decorate and Finish

While glaze is tacky, sprinkle with chopped roasted pecans and, if desired, a whisper of gold dust. Finish with a few sea salt flakes for contrast. Let set at room temperature for 30 minutes before serving or packing.

Pro Tips

• Dry out your choux: After baking, always return éclairs to the oven with the door ajar to dry—this keeps them crisp and prevents sogginess.
• Almond flour matters: Use finely ground almond flour (not meal) for a smooth, elegant pâte à choux with the perfect texture.
• Roast nuts ahead: Pecans can be roasted and stored airtight up to a week in advance.

Troubleshooting

Éclairs collapsed after baking? They likely needed a bit longer in the oven or weren’t dried out sufficiently—always dry post-bake with the oven door open.

Cream too runny? The custard base must be thick and fully cooled before folding in the cream. If runny, chill it longer or add a bit more whipped cream.

Variations

• Chocolate-Pecan Glaze: Add 60g dark chocolate to the caramel glaze for a richer finish.
• Dulce de Leche Diplomat: Swap pecan paste for 100g Argentine dulce de leche for a classic twist.
• Hazelnut-Almond Choux: Replace half the pecans with roasted hazelnuts for a more complex nutty flavor.

Storage

Store filled éclairs in an airtight container in the refrigerator for up to 24 hours for optimal crispness; unfilled shells can be frozen for up to 1 month. Glaze just before serving for the best texture and shine.