Step 1

Start by putting all ingredients into a large, shallow pan over medium-high heat. Stir these together so that the syrup coats the pecans and the spices dissolve.

Step 2

Bring the syrup to a boil, then reduce and continue simmering over medium-low heat for about 20 minutes while the syrup thickens and eventually begins to crystallise on the nuts. Once these become sticky and start crystallising, remove from heat and spread on a piece of parchment to cool completely.

Step 3

Set aside a handful of candied pecan halves for decoration, add the rest to a food processor and begin blitzing until they form a paste. This can take around 20 minutes and will require stopping the food processor occasionally to scrape down the sides and continue. Once you have a paste, set aside.

Step 4

Start with your milk and vanilla bean paste in a medium sized saucepan, Bring this to a boil over a medium-high heat, stirring regularly. Meanwhile, in a separate heat proof bowl, whisk together egg, yolks, sugar and cornflour.

Step 5

Once your milk has boiled, pour this slowly into the egg mixture tempering your eggs. Once whisked together, pour this back into the pan over medium heat and whisk until thickened (about 5 minutes).

Step 6

Take off the heat and add 1 tbsp of your pecan paste. Pour this into a separate bowl and cover with plastic wrap (the wrap should be placed directly on the surface of the custard to help prevent a skin forming). Refrigerate for about 2 hours before using (and up to three days).

Step 7

Pre-heat the oven to 350°F (180C/165C Fan) and line a baking tray with parchment or a silicone baking mat. For consistency in your finished product, you can pre-draw guiding lines onto the underside of the parchment for your eclairs - mine were about 3.5" (8cm) long, spaced 1.5" (3cm) apart.

Step 8

Begin by placing the butter, salt and sugar in a medium saucepan. Add the water to the pan and bring to a boil over medium-high heat. Once boiling, tip in your flours and quickly beat with a wooden spoon until a dough forms. Continue mixing over the heat for a couple of minutes to help cook the flour out, then tip the mixture into a medium bowl and continue beating until it finishes steaming.

Step 9

Once the dough has stopped steaming, you should add your eggs one at a time, mixing with the wooden spoon until incorporated after each addition. You may not need all three eggs, but you are looking for a smooth, dropping consistency of batter. Once this has been reached, put your batter into a piping bag, fitted with a nozzle about .5" (1.5cm) wide.

Step 10

Pipe out steadily in lines on your parchment paper. Brush with some beaten egg to help develop a golden colour and place in the oven to bake. Once risen and lightly golden (about 30 minutes), turn off the oven and leave inside for another 30 minutes to help dry out. Then remove and leave to cool on a baking rack.

Step 11

Now that all of your elements are ready, you are set to assemble the éclairs. Begin by using a sharp knife to cut two holes in the bottom of each éclair near either end. These will help you to fill the pastries more evenly.

Step 12

Next, revive your crème pâtissière - beating this for a couple of minutes to loosen it and then prepare a piping bag with a slightly smaller nozzle than the one you used for piping the choux (I used a 1cm).

Step 13

Take each éclair and pipe some of the crème pâtissière into each of the two holes in the bottom - aiming to fill the hollow within the pastry.

Step 14

Once filled, mix sifted powdered sugar, vanilla, maple syrup (or extract) and milk in a bowl until you have an icing glaze. You may need slightly more or less milk dependent on the your desired consistency. Either dip the éclairs (holding the bottoms and carefully dunking the tops into the icing) or use an offset spatula to coat the tops. Using the preserved candied pecans from making your paste, decorate.