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choux tart recipe
pecan cream tart
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pecan tart with choux
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15 September 2025

Choux Tart with Pecan Cream, Vanilla Ganache & Caramel

Damien Pichon adapted by JojoM

Choux Tart with Pecan Cream, Vanilla Ganache & Caramel Image

A decadent French tart with hazelnut crust, pecan cream, vanilla whipped ganache, soft caramel, and crisp choux pastry. An elegant pastry showstopper.

Choux Tart with Pecan Cream, Vanilla Ganache & Caramel 🍮🌰

French pastry at its finest—this Choux Tart with Pecan Cream, Vanilla Ganache & Caramel is a masterpiece of textures and flavors. Imagine a crisp hazelnut tart shell filled with rich pecan cream, layered with silky vanilla whipped ganache, luscious caramel, and topped with golden choux pastry crowned with craquelin. ✨ A true showstopper for any dessert table!

Why This Tart is Special ✨

This isn’t just a tart—it’s a gourmet French dessert that combines multiple pastry techniques:

  • Hazelnut sweet pastry for a nutty, crisp foundation 🥧
  • Pecan cream baked inside for depth and richness 🌰
  • Vanilla whipped ganache that’s airy yet indulgent 🍦
  • Soft salted caramel for balance and contrast 🍯
  • Choux pastry with craquelin for crunch and elegance 🥐

The combination makes this tart both refined and comforting—perfect for celebrations or when you want to impress.

Baking Tips 🧑‍🍳

  • Ganache perfection: Chill the vanilla ganache for at least 4 hours before whipping for a smooth, stable cream.
  • Caramel control: Use a thermometer and cook carefully to avoid crystallization.
  • Final assembly: Add the choux just before serving so they stay perfectly crisp.

When to Serve 🍽️

This tart is ideal for:

  • Dinner parties where you want a dessert centerpiece.
  • Holiday gatherings as a luxurious treat.
  • Special occasions like birthdays or anniversaries.

A Pastry Lover’s Dream 🎂

Every bite offers layers of crunch, creaminess, nuttiness, and caramel sweetness. It’s a dessert that feels at home in a Parisian patisserie yet achievable in your own kitchen with patience and care.

So if you’re ready to take your baking skills to the next level, this pecan, caramel, and choux tart is the perfect recipe to master. One slice, and you’ll understand why it’s worth every step. 💛

Choux Tart with Pecan Cream, Vanilla Ganache & Caramel

Damien Pichon adapted by JojoM

A decadent French tart with hazelnut crust, pecan cream, vanilla whipped ganache, soft caramel, and crisp choux pastry. An elegant pastry showstopper.

Choux Tart with Pecan Cream, Vanilla Ganache & Caramel image
choux tart recipe
pecan cream tart
vanilla ganache tart
caramel choux dessert
French pastry tart
pecan tart with choux
gourmet French dessert
Prep Time
120 mins
Cook Time
45 mins
Total Time
165 mins
Servings
8

Chef's Tips

  • Chill the ganache for at least 4 hours before whipping for the best texture.

  • Use a baking thermometer for the caramel to avoid overcooking.

  • Assemble the choux on the tart just before serving for maximum crunch.

Tools Used

Piping Bag

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Ingredients

USMetric

Hazelnut Sweet Pastry

Pecan Cream

Vanilla Whipped Ganache

Caramel Filling

Craquelin

Choux Pastry

Instructions

Hazelnut Sweet Pastry

  1. 1

    Rub flour, butter, icing sugar, hazelnut flour, and salt until sandy.

  2. 2

    Add egg, bring dough together, wrap, and chill.

  3. 3

    Roll to 3mm, line tart rings, and bake blind at 150°C (300°F) for 12 minutes.

Pecan Cream

  1. 1

    Cream butter and icing sugar.

  2. 2

    Mix in pecan flour, eggs, cornstarch, and cream.

  3. 3

    Chill until ready to use.

Vanilla Ganache

  1. 1

    Heat cream (1) with vanilla, pour over white chocolate.

  2. 2

    Add melted gelatine, then cold cream (2).

  3. 3

    Blend and chill 4 hours before whipping.

Caramel

  1. 1

    Cook glucose and sugar to caramel.

  2. 2

    Add hot cream mixed with pectin and extra sugar.

  3. 3

    Cook to 108°C (226°F).

  4. 4

    Stir in butter and fleur de sel.

Craquelin & Choux

  1. 1

    Mix butter, brown sugar, flour, and salt for craquelin, roll to 2mm, freeze.

  2. 2

    Make classic choux pastry, pipe 20mm rounds, top with craquelin discs.

  3. 3

    Bake at 175°C (350°F) for 20 minutes.

Assembly

  1. 1

    Fill tart shells with pecan cream, bake 12 min at 150°C (300°F).

  2. 2

    Once cool, pipe caramel and vanilla ganache into shells.

  3. 3

    Fill choux with caramel, dip in ganache, and place on tart.

Comments & Reviews

  • Sophie

    9/14/2025

    This tart is insane—caramel, pecan, and choux all in one! Loved it.

  • Marco

    9/15/2025

    Superb texture combo, though I struggled a bit with the ganache. Worth it!

  • Elise

    9/16/2025

    A showstopper! Served it for a dinner party and everyone was wowed.

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Nutrition Facts

Serving Size: 1 slice

Calories 510
% Daily Value*
Total Fat 35g45%
Saturated Fat 14g70%
Trans Fat 0g
Cholesterol 115mg38%
Sodium 210mg9%
Total Carbohydrates 42g15%
Dietary Fiber 2g7%
Sugars 27g
Protein 7g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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