Choux pastry

Ingredients: Choux pastry

  • 9.0 oz
    milk
  • 9.0 oz
    water
  • 9.0 oz
    butter
  • 0.4 oz
    sugar
  • 0.2 oz
    salt
  • vanilla

Preparation: Choux pastry

Bring to the boil slowly.

Ingredients: Choux pastry

  • 10.8 oz
    plain flour

Preparation: Choux pastry

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

Ingredients: Choux pastry

  • 1.1 lb
    eggs

Preparation: Choux pastry

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. 

Craklin layer

Ingredients: Craklin layer

  • 2.8 oz
    butter

Preparation: Craklin layer

Dice the butter and keep cold

Ingredients: Craklin layer

  • 3.5 oz
    demerara sugar
  • 3.5 oz
    plain flour
  • 0.1 oz
    fine salt

Preparation: Craklin layer

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.

Chocolate mousse

Ingredients: Chocolate mousse

  • 150 ml
    Whole milk

Preparation: Chocolate mousse

Bring to boil. 

Ingredients: Chocolate mousse

  • 9.7 oz
    CSM-1ECLIPSE53

Preparation: Chocolate mousse

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

Ingredients: Chocolate mousse

  • 9.7 oz
    whipped cream 35%

Preparation: Chocolate mousse

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

Caramelised apple and calvados

Ingredients: Caramelised apple and calvados

  • 4
    grated apples

Preparation: Caramelised apple and calvados

Finely dice the apples.

Ingredients: Caramelised apple and calvados

  • 1.8 oz
    butter
  • 0.9 oz
    caster sugar
  • 1.1 oz
    Calvados

Preparation: Caramelised apple and calvados

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.

White chocolate vanilla mousse

Ingredients: White chocolate vanilla mousse

  • 120 ml
    Whole milk
  • vanilla

Preparation: White chocolate vanilla mousse

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

Ingredients: White chocolate vanilla mousse

  • 1.0 oz
    eggs
  • 0.4 oz
    caster sugar
  • 0.2 oz
    cream powder

Preparation: White chocolate vanilla mousse

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

Ingredients: White chocolate vanilla mousse

Preparation: White chocolate vanilla mousse

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

Ingredients: White chocolate vanilla mousse

  • 11.6 oz
    whipped cream 35%

Preparation: White chocolate vanilla mousse

Fold the whipped cream through.

Assembly and presentation

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.