Prepare the pastry cream:
Mix together the egg yolks, vanilla, and sugar.
Add the cornstarch and dilute completely.
Heat the milk to a boil.
Pour the boiling milk over the egg yolk mixture and whisk vigorously to avoid lumps.
Pour this mixture back into the saucepan and bring to a boil again. Add the chopped pecans. Set aside off the heat.
Prepare the maple caramel:
Pour the maple syrup into a double-bottomed saucepan and reduce until it coats the back of a spoon, over low heat. When the caramel is ready, pour a few dozen small, equal-sized droplets onto a silpat or parchment paper, as well as 4 strips for decoration. As it cools to room temperature, the caramel will set and harden.
Assemble the éclairs:
Split the éclairs in half.
Pipe beautiful, round droplets of equal size, side by side.
Decorate with caramel droplets and pecan pieces. Close the éclairs and dust with icing sugar and caramel strips.