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Choux au Craquelin with Thyme Crème Patisserie and Apple in Salted Caramel Sauce
Recipe by Sumeet Saigal
Try this choux au craquelin with thyme crème patisserie and apple in salted caramel sauce
- Steps
- Ingredients
Ingredients
Choux
Craquelin
Crème Patisserie
Salted Caramel Sauce with Apples
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Steps
- Preheat oven to 180°C. Line a baking tray with a silicon mat.
- For the Choux, put the butter, salt, and water in a medium saucepan on a medium heat.
- Once the butter has melted add the flour and mix vigorously until a light crust starts to form on the bottom of the saucepan.
- Then add eggs, one at a time and mix vigorously until the mixture is glossy and smooth. Place in a piping bag with a 15mm round nozzle.
- Spray water lightly on a silicon mat and pipe into 5cm diameter rounds.
- To prepare the Craquelin, cream the butter and sugar, then add flour and mix until fully combined.
- Using a rolling pin, roll into a 3mm thick sheet between 2 sheets of baking paper. Place in the fridge for 15 minutes until chilled.
- Once chilled, cut into 5cm rounds with a cookie cutter. Gently press a craquelin round on each piped choux and bake in the oven for 50-60 minutes, until risen and golden brown.
- When cooked, remove from the oven and cut a small incision in the base of each choux Place on the tray upside down to dry out in the oven, with the door ajar.
- To prepare the Crème Patisserie, put the milk and thyme in a saucepan and bring to a simmer.
- Beat the sugar, eggs, salt, and flour together and mix well. Temper the egg mixture with a little of the hot milk, then add to the saucepan of milk, removing the thyme. Continue to cook on a medium low heat, stirring continuously while the mixture thickens but being careful not to scramble the eggs. Ensure that the custard is cooked through, otherwise it will have a floury taste.
- Once thickened to the required consistency, add the butter. Whisk well and strain into a piping bag. Set aside in the fridge until cooled.
- For the Salted Caramel Sauce with Apples, add the sugar and water in a saucepan. Cook on a medium heat until the caramel turns golden brown.
- Add the butter and salt to the caramel, mix until incorporated. Add cream and mix until smooth.
- Dice apples into ½ cm cubes and add to the hot caramel. Allow apples to sit in caramel as it cools. Add to a piping bag when cooled.
- When ready to serve, cut the choux in half, pipe the crème patisserie in the centre and top with the apple caramel. Replace the top of the choux.
- Serve immediately.
