Maple Syrup & Pecan

Start by pouring the cream into a small saucepan.

Split the vanilla pod, scrape out the seeds, and add them to the cream.

Heat the cream to 40°C (104°F) and hold it at this temperature.

Pour the maple syrup into a saucepan, add the glucose syrup, and bring to a boil.

Once it starts boiling, add the vanilla cream in 3 additions.

Then cook everything to 107°C (225°F).

Pour into a container and cover the surface with plastic wrap so the caramel doesn't dry out on top.

Pipe at room temperature - about 3 grams (0.11 oz).

Buy some phyllo dough or make your own.

Brush each sheet generously with butter.

Then bake in the oven at 170°C (338°F) for about 30 minutes.

Keep an eye on it so you don't burn the dough.

Let cool and blend to get crumbs.

Melt the milk chocolate, add the pecan butter, the crumbs, and a little sea salt.

Mix well and pre-crystallize (temper) the mixture.

Then fill the rest of the shells - about 4 grams (0.14 oz), let it crystallize, then seal the bonbons and enjoy!