Heat milk, butter, salt, and sugar in a saucepan and bring it to a boil. Add flour and cook until done. Pour this mixture into a mixer and let it run until it reaches 45 degrees Celsius. Then, gradually add the eggs. Pipe the choux pastry into an ice crystal mold and freeze it. Remove the frozen choux pastry from the mold and dust with powdered sugar. Bake at 125°C for 1 hour, then at 135°C for 20 minutes.
Mix the gelatin with the water and let this bloom for 10 minutes. Heat up the cream (1), add to the gelatin mixture. Then add the mascarpone and cream 2. mix with a handblender and let it cool down for 24 hours. Whip like whipped cream till it has soft peaks.
Roast de nuts for 15 minutes. Add the sugar and water in a pan and make a golden brown caramel. Right at the end add the while vanilla pod. Pour the hot caramel over the pecan and let this cool down. Ones cooled down, break it into smaller pieces and mix in a blender until smooth.
Decoration: Layered ice crystal