Cook the sugar and water together in a saucepan to 121°C, then remove from heat. Add in the pecan nuts and stir rapidly until the nuts are fully coated in crystallized sugar syrup. Continue to caramelize the crystalline sugar on low heat. Lastly add in the vanilla pod and sea salt.
Granola Syrup
Bring the maple syrup, glucose syrup, sugar, Stand & Overrun and sea salt to a boil in a saucepan, add in the Crème Butter and completely dissolve.
Granola Base
Roast all the nuts together at 150°C for 20 minutes. Cook the granola syrup and stir in the toasted nuts and candied orange until they are well coated.
Maple cheese chantilly
Warm the milk, Stand & Overrun (1), Cream Cheese, maple syrup, vanilla bean and gelatine mass together to 36°C. Emulsify together with Stand & Overrun (2). Reserve in the chiller for later use.
Assembly
Place the frozen pecan praline on the center of the baked granola base. Pipe the maple cheese chantilly over the pecan praline. Finally, decorate with chocolate hair and chopped granola crumbs.
