Apple and Cinnamon Eclair

Apple and Cinnamon Eclair
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
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Featured Ingredients

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Pate a choux

Ingredients

  • 1.8 oz
    Milk full fat
  • 1.8 oz
    Water
  • 0.1 oz
    Sugar
  • 1.6 oz
    Butter
  • 1.9 oz
    Flour
  • 3.2 oz
    Whole egg
  • 0.1 oz
    Powdered cinnamon
  • 0.9 oz
    Milk full fat
  • 15.4 gr
    salt

Preparation

  1. Bring milk, water, sugar, salt & butter to boil.
  2. Add the flour mixed with the cinnamon powder (previously sifted).
  3. When the mix is around 65-70°C, add the whole eggs step by step.
  4. Add the warmed milk little by little until you obtain the desired texture.
  5. With a plain nozzle of 10mm diameter, pipe the eclair of 17 cm into a silpain.
  6. Bake in the oven at 175°C for 30 to 35 minutes.

Cinnamon Craquelin

Ingredients

  • 3.5 oz
    Soften Butter
  • 4.3 oz
    Brown sugar
  • 4.3 oz
    Flour
  • 0.2 oz
    Powdered cinnamon

Preparation

  1. Mix the softened butter with the brown sugar.
  2. Add the flour mixed with the cinnamon powder.
  3. Spread the batter at 2 mm, and place it into the freezer until the dough is frozen.
  4. Cut in a round shape using a round cutter and place it on top of the Pâte à Choux.

Cinnamon Crumble

Ingredients

  • 3.5 oz
    almond powder
  • 3.5 oz
    Soften Butter
  • 3.9 oz
    Flour
  • 3.5 oz
    Sugar
  • 0.1 oz
    Fleur de sel
  • 0.2 oz
    Powdered cinnamon

Preparation

  1. Mix all the ingredients together in the mixer bucket with a feather.
  2. Bake in the ventelated oven at 150°C for 30 minutes

Whipped Gold chocolate ganache

Ingredients

Preparation

  1. Heat milk and vanilla at 85°C.
  2. Make a dry caramel with sugar and add warm milk.
  3. Pour over the Gold chocolate and Cocoa butter. Mix well using a blender.
  4. Add the cold cream (4°C) and mix.
  5. Place the batter in the fridge for 12 hours, until the preparation is at 4°C.
  6. Whisk until you get the desired texture.

Caramelezed Apple

Ingredients

  • 2.2 lb
    Water
  • 1.3 lb
    Sugar
  • 0.1 oz
    cinnamon stick
  • 0.2 oz
    Vanilla Bean

Preparation

  1. Make a dry caramel with sugar.
  2. Add water with a cinnamon stick and vanilla.
  3. Let it cool down before using it.

Caramelised Apple

Ingredients

  • 7.1 oz
    fresh apple
  • 12.3 oz
    Caramel water

Preparation

  1. Cut the apple in half.
  2. Combine all together in a vacuum bag.
  3. Cook it in a Steam oven at 100°C around 20 to 30 minutes.
  4. When it is cooled down to 4°C, sift and cut the apple to get a marmalade texture.

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