Choux pastry, chocolate and vanilla cream & caramelised apples

Created by

  • Beverley Dunkley - Callebaut® chef - CHOCOLATE ACADEMY™ centre UK
  • Clare England - Chefs at the CHOCOLATE ACADEMY™ center UK
level 2

Recipe components

Choux pastry

IngredientsPreparation
  • 255g
    milk
  • 255g
    water
  • 255g
    butter
  • 10g
    sugar
  • 5g
    salt
  • vanilla

Bring to the boil slowly.

  • 306g
    plain flour

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

  • 511g
    eggs

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

IngredientsPreparation
  • 80g
    butter

Dice the butter and keep cold

  • 100g
    demerara sugar
  • 100g
    plain flour
  • 2g
    fine salt

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

IngredientsPreparation
  • 150ml
    whole milk

Bring to boil. 

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

  • 275g
    whipped cream 35%

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

Caramelised apple and calvados

IngredientsPreparation
  • 4
    grated apples

Finely dice the apples.

  • 50g
    butter
  • 25g
    caster sugar
  • 30g
    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

IngredientsPreparation
  • 120ml
    whole milk
  • vanilla

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

  • 28g
    eggs
  • 12g
    caster sugar
  • 6g
    cream powder

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. 

  • 330g
    whipped cream 35%

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.