Choux pastry, chocolate and vanilla cream & caramelised apples

Bring to the boil slowly.

Add the flour and mix well off the heat.
Then place straight into a machine bowl.

Beat the mixture using a table top mixer with flat beater. Add in the eggs gradually while beating.

Place the batter into a piping bag. Pipe bulbs onto a Silpat mat and freeze. When ready to cook add on the disc of craklin. Bake at 180’C for 30 to 40 mins. 

Dice the butter and keep cold

Place all ingredients into a mixing bowl. Add the diced butter and mix to form a fine crumb and then a dough using a flat beater

Roll out between two sheets of silicone paper 2 mm thick. Cut when frozen into discs.

Bring to boil. 

Pour the milk onto the chocolate and emulsify. Leave the ganache to cool to 40°C.

Fold 1/3 of cream into the Ganache. Gently fold in the remaining cream.

Finely dice the apples.

Heat the butter in a pan and then add the apples. Cook for two minutes then sprinkle in the sugar. Add the calvados and carefully flambe.

Add the vanilla to the milk and bring to the boil.

Mix the egg yolks, caster sugar and cream powder together. Then pour on the milk and cook into pastry cream.

Pour the warm pastry cream over the white chocolate. Emulsify with the hand mixer and allow to cool to 40°C. 

Fold the whipped cream through.

Using a circular cutter, cut circles out of the craklin sheet. Make sure the craklin circle is a little bigger than the choux bun. Bake the choux buns with the craklin on the top: approx. 30 / 40 min at 180°C. Once cooled, cut a hole in the bottom of the bun. Pipe Chocolate Mousse into the top half of the choux bun and freeze ensuring there are no air gaps. Pipe a layer of apple and calvados onto of the frozen Chocolate mousse and freeze. Fill the remaining choux bun with white chocolate vanilla mousse, ensuring there are no air gaps. Replace the bottom of the choux bun. Place the choux bun onto a square of tempered Eclipse chocolate. Decorate with a cut disc of tempered chocolate predecorated with IBC yellow Cocoa Butter.