Vanilla Mille-feuille with Caramel and Pecan Nuts

Vanilla Ganache

• 250 g white chocolate, small pieces or callets
• 125 g double cream
• 1 vanilla pod, seeds only
  或 2 tsp vanilla bean paste

Caramel Sauce

• 250 g sugar
  或 light brown sugar
• 30 g unsalted butter, cold, cut in 1 piece (6 cm x 4 cm x 1 cm)
• 200 g cream, min. 30% fat, whipping or double cream
• 1030 g water
• 1 tsp lemon juice
• 1 sheet puff pastry
• 1 Tbsp white vinegar

Pecan Praline

• 300 g pecan nut halves
• 250 g Demerara sugar
• 1070 g water
• 30 g unsalted butter, cold, cut in 1 piece (6 cm x 4 cm x 1 cm)
• 1 tsp lemon juice (see tip)
• 50 g white vinegar