Apples and Caramel Profiterole

FOR THE CHOUX PASTRY

• 150g water
• 150g milk
• 6g sugar
• 6g salt
• 120g butter
• 180g all purpose flour
• 300g eggs

METHOD

1. In a pot add water, milk, sugar, salt and butter and btb.
   
2. Add the flour, stir energetically until the moisture has evaporated.
   
3. Remove from heat and place the dough in the mixer bin with the pedal attachment and beat until cool.
   
4. Add in the eggs, one by one each time. When the batter is ready it should have a satin finish, like paint. If it is matte it is already dry, if it is shinny it is too wet.
   
5. Spoon the batter into a piping bag with pastry tip 9mm and pipe out small choux on line baking tray with silpad.
   
6. Bake at 180c for 18’-20’.

FOR THE VANILLA CREAM

• 450g milk 3,5%
• 500g heavy cream
• 1 ea. fresh vanilla bean
• 1 ea. egg
• 60g egg yolks
• 60g sugar
• 50g corn starch

METHOD

1. In a pot add milk, heavy cream and fresh vanilla schratced and cut in small pieces at medium heat. When is hot mix with a hand blender to incorporate the vanilla bean. Strain through a strainer.
   
2. Return to heat and bring to boil.
   
3. In the meanwhile in a bowl mix cornstarch and sugar with a fouet. Add egg and yolks and mix well again.
   
4. Pour in the eggs mixture the 1/3 of hot milk mixing well.
   
5. Return mixture to the pot and bring to boil mixing very well until cream is set.
   
6. Take off heat and lay cream in container. Cover with cling film touching the surface of the cream. Let cool in the fridge.
   
7. Transfer cream in the mixer bin and beat for a minute with the paddle attachment until creamy. Transfer to piping bag.

FOR THE CARAMELIZED APPLES

• 200g red apples cut in cubes
• 90g sugar
• 40g water
• 1 pinch of cinnamon powder
• vanilla seeds from ½ vanilla bean

METHOD

1. Add all the ingredients in a pot at medium heat and cook until apples caramelized.
   
2. Let cool.

FOR THE SALTED CARAMEL AND MILK CHOCOLATE SAUCE

• 200g sugar
• 50g water
• 20g glucose
• 250g heavy cream 35%
• 180g milk chocolate 40% cut in small pieces
• 2g fleur de sel

METHOD

1. In a pot heat heavy cream.
   
2. In another pot add sugar, water and glucose at medium heat and cook until 180c.
   
3. Pour into the caramel the hot heavy cream in 3 steps mixing constantly.
   
4. Boil for 1 minute.
   
5. Pour caramel in the chocolate. Set aside for 2 minutes.
   
6. Incorporate well with a hand blender.
   
7. Add fleur de sel and mix with a spatula.

FOR SERVING

1. Fill 5 choux with the vanilla cream.
   
2. In the middle of a plate add caramelized apples.
   
3. Top up with the filled choux.
   
4. Finish with the hot caramel sauce.
   
5. Optional serve with a scoop of vanilla ice cream.