SABLE

1. Beat the butter, sugar, flour, and salt until a smooth dough is formed.
2. Between 2 sheets of baking paper, roll the dough out to approximately 3mm in thickness, then place it into the freezer.
3. Once frozen, use a 50mm round cutter to stamp out 12 discs.
4. Place back into the freezer until required.

CHOUX PASTRY

1. Heat the oven to 150°C, fan forced.
2. Place the milk, water, sugar, salt, and butter in a saucepan over an induction cooktop on setting 4 and bring to a rolling boil.
3. Remove from the heat, add the sieved flour and stir to form a paste.
4. Return to the induction cooktop on setting 4 and continuously stir until the mixture develops an oily sheen and comes away from the sides of the saucepan.
5. Transfer the mixture to the bowl of a stand mixer fitted with a paddle attachment and begin to mix.
6. Slowly add the eggs, a small amount at a time, making sure each addition is completely incorporated before adding more. Scrape down the sides of the bowl as required.
7. Transfer the mixture into a piping bag fitted with a 10mm star piping tip.
8. Leaving enough room for the choux buns to expand, pipe domes, approximately 40mm in diameter, on a lined tray.
9. Place the frozen sable discs on top of the piped choux, ensuring they are centred.
10. Bake in the preheated oven for 20 minutes before reducing the temperature to 130°C and baking for a final 20 minutes.

Note: Baking times may vary depending on the oven.

CHOCOLATE PASTRY CREAM

1. Place the egg yolks, sugar, and cornflour in a bowl and whisk by hand to combine.
2. In a saucepan over an induction cooktop on setting 4, bring the milk and cream to the boil.
3. Pour the hot liquids over the egg yolk mixture while whisking.
4. Transfer the combined mixture back into the saucepan and whisk continuously while bringing to the boil.
5. Once thickened, transfer the custard into a bowl, add the dark chocolate and whisk until the chocolate is completely melted and incorporated.
6. Lastly, add the butter and whisk to incorporate.
7. Cover the surface of the chocolate pastry cream with plastic wrap and chill in the refrigerator for a minimum of 12 hours, preferably overnight.

SUGAR-COATED PECANS

1. Heat the oven to 150°C, fan forced.
2. Place the water and sugar in a saucepan over an induction cooktop on setting 4 and bring to the boil.
3. Once the sugar has completely dissolved, reduce to a simmer and add the chopped pecans.
4. Ensure the pecans are submerged in the syrup and simmer for 1 minute.
5. Strain to remove the excess syrup, then scatter the pecans over a lined baking tray.
6. Bake in the preheated oven for 15 minutes.
7. Allow to cool completely at room temperature, then store in an airtight container until required.

ASSEMBLY

1. Slice the choux buns in half and place a layer of the prepared sugar-coated pecans in the base.
2. Transfer the chocolate pastry cream into a piping bag fitted with an 8mm star piping tip and pipe on top of the pecans.
3. Place the choux tops back onto the bases.
4. Decorate the choux with additional piped pastry cream and sugar-coated pecans.
5. Lastly, dust with icing sugar.

Note: Once filled, store in the refrigerator for up to 1 day. Best eaten on the day of assembly.