Roll out the croissant dough to a thickness of 3 mm. Cut strips of 27 cm wide. Place the crème pâtisserie au chocolat on the dough and spread out. Sprinkle the caramelized pecan nuts on top. Fold the dough piece in half. Let it cool down to 0°C. Cut pieces of 3,5 cm wide. Place them in a proofing cabinet, at 28°C and a humidity of maximum 70%, until the dough is proofed. Spray them with the egg mixture and sprinkle some pecan nuts on top. Finally, divide cinnamon sugar on the slices, using a sieve.
Crème patisserie au chocolat
Boil the milk, sugar and vanilla together. Mix the cream powder with a little bit of sugar and the egg yolk. Add a little bit of this mixture with the boiling milk and mix together. Now add the rest of the milk mixture. At last add the chocolate and mix until it’s a smooth mixture.
Caramelized pecan nuts
Mix the pecan nuts, salt, vanilla and heated honey together. Caramelize in the oven until the nuts are half baked. Let them cool down en grind to the desired size.