Medium
Makes: 12
-
Good to go
Irresistible creamy autumn combination of apples and cinamon, packed in a perfect crispy eclair!Irresistible creamy autumn combination of apples and cinamon, packed in a perfect crispy eclair!
- Shelf life:
- 3 days
- Conservation:
- +4°C
Containing: 6 Components
Pate a choux
Ingredients: Pate a choux
-
50 gMilk full fat
-
50 gWater
-
3 gSugar
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45 gButter
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55 gFlour
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90 gWhole egg
-
2 gPowdered cinnamon
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25 gMilk full fat
-
1 gsalt
Preparation: Pate a choux
- Bring milk, water, sugar, salt & butter to boil.
- Add the flour mixed with the cinnamon powder (previously sifted).
- When the mix is around 65-70°C, add the whole eggs step by step.
- Add the warmed milk little by little until you obtain the desired texture.
- With a plain nozzle of 10mm diameter, pipe the eclair of 17 cm into a silpain.
- Bake in the oven at 175°C for 30 to 35 minutes.
Cinnamon Craquelin
Ingredients: Cinnamon Craquelin
-
100 gSoften Butter
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123 gBrown sugar
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123 gFlour
-
5 gPowdered cinnamon
Preparation: Cinnamon Craquelin
- Mix the softened butter with the brown sugar.
- Add the flour mixed with the cinnamon powder.
- Spread the batter at 2 mm, and place it into the freezer until the dough is frozen.
- Cut in a round shape using a round cutter and place it on top of the Pâte à Choux.
Cinnamon Crumble
Ingredients: Cinnamon Crumble
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100 galmond powder
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100 gSoften Butter
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110 gFlour
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100 gSugar
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2 gFleur de sel
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6 gPowdered cinnamon
Preparation: Cinnamon Crumble
- Mix all the ingredients together in the mixer bucket with a feather.
- Bake in the ventelated oven at 150°C for 30 minutes
Whipped Gold chocolate ganache
Ingredients: Whipped Gold chocolate ganache
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134 gMilk
-
30 gSugar
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2 gVanilla pod
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365 gCream 35 %
Preparation: Whipped Gold chocolate ganache
- Heat milk and vanilla at 85°C.
- Make a dry caramel with sugar and add warm milk.
- Pour over the Gold chocolate and Cocoa butter. Mix well using a blender.
- Add the cold cream (4°C) and mix.
- Place the batter in the fridge for 12 hours, until the preparation is at 4°C.
- Whisk until you get the desired texture.
Caramelezed Apple
Ingredients: Caramelezed Apple
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1000 gWater
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600 gSugar
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4 gcinnamon stick
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6 gVanilla Bean
Preparation: Caramelezed Apple
- Make a dry caramel with sugar.
- Add water with a cinnamon stick and vanilla.
- Let it cool down before using it.
Caramelised Apple
Ingredients: Caramelised Apple
-
200 gfresh apple
-
350 gCaramel water
Preparation: Caramelised Apple
- Cut the apple in half.
- Combine all together in a vacuum bag.
- Cook it in a Steam oven at 100°C around 20 to 30 minutes.
- When it is cooled down to 4°C, sift and cut the apple to get a marmalade texture.
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