Caramel and Apple

The combination of caramel and apple is a classical one and for a reason. It's absolutely delicious and very familiar. The acidity of an apple and the sweetness of caramel complement each other brilliantly.

After making my first choux pastry buns, I was inspired and wanted to make them again. They are perfect for experimenting with flavors, because the pastry itself has little flavor. This time I made a green crust on top, to imitate the apple color. The filling for the choux buns is a caramel pastry cream. For the apple component I made an apple mousse and piped it in a hemisphere mold. I also glazed the mousse in green white chocolate glaze for a nice finish. 

My plan was to make a mousse sphere that would sit on top of a choux bun. It turned out that the simple idea that I had in my head was harder to execute. The mousse sphere kept sliding off and it took some time and nerves to make it stand up like it was supposed to. I would recommend that you make the mousse and caramel cream a day in advance. Both need time to set completely and it is best to do so overnight.

The final look was good but not exactly how I hopped it would be. Sometimes the picture that I have in my mind doesn't always become reality and it could be disappointing. I still liked the flavors and the look so I decided to share it, although it's not perfect.

Caramel and apple

(Makes about 10)

 

       Time:

Preparation: 30min

Cooking: 20min

Baking: 40min

Setting: overnight

For the choux pastry:

• 65g water
• 65g whole milk
• 60g butter
• 70g all-purpose flour
• 130g eggs
• 2,5g white granulated sugar
• a pinch of salt

For the crisp (on top of choux):

• 35g butter
• 40g brown sugar
• 40g all-purpose flour
• green food coloring (optional)

For the apple mousse:

• 2 large apples (I used Granny Smith)
• 200ml heavy cream
• 50g white granulated sugar
• 2 tablespoon honey
• 1/2 vanilla (or 1/2 teaspoon vanilla paste)
• 2 gelatin sheets

For the caramel pastry cream:

• 110g granulated white sugar
• 320g milk (I used skimmed 1,5% fat)
• 1 vanilla bean
• 50g egg yolks (2 large eggs)
• 25g corn flour
• 150g butter
• 2 gelatin sheets
• a pinch of salt

For the white chocolate glaze:

• 135g white chocolate
• 1 gelatin sheet (about 2g)
• 85g heavy cream
• 20g water
• 15g glucose syrup
• 12g vegetable oil
• green food coloring (optional)

Making the apple mousse:

Peel and cut the apples in medium sized pieces. Place gelatin in cold water and set aside.

Place sugar in a medium sized pan and heat until golden brown. Place diced apples in the caramel, add honey and vanilla.

   

Cook until soft, about 10 minutes, stirring occasionally. Pour the mixture in a blender and process until smooth. Pour the mixture back in the pan and heat gently until boiling. Take off the heat and stir in the soaked gelatin. Pour the mixture in a bowl and set aside to cool completely. 

Once cooled start whipping the heavy cream. Whip the cream to soft peaks. Add a small amount of cream in the apple mixture and fold it in. Pour the apple mixture back in the bowl with the cream and fold until completely incorporated. Pour the mousse in a piping bag and pipe in the hemisphere silicon molds.    

Cover with plastic wrap and place in the freezer for a couple of hours or overnight to set completely.

Making the caramel cream:

Soak gelatin in cold water and set aside.

Making a dry caramel, heat the sugar in a medium sized pot until golden. Meanwhile heat the milk with vanilla (scrape the seeds out and use the pod also). In a separate bowl mix the yolks with the cornstarch until combined.

Pour the hot milk slowly over the caramel (be careful it will bubble), mix and then pour the mixture over the egg yolks while whisking constantly. Pour the mixture back in the pot and cook for about 2 minutes or until thick. Take off the heat, add gelatin and mix. Pour the caramel over the sieve and set aside to cool. 

When the caramel cools to about 40°C start adding the butter. Add a knob of butter and mix with a immersion blender. Keep adding butter a knob at a time and blitz until completely combined. 

Pour in a bowl and cover with plastic wrap directly on the cream, to prevent a skin from forming.

Making the crisps:

Place butter, sugar and flour in a food processor and process until combined. Add green food coloring and mix.

Place the mixture on a baking sheet lined with parchment paper and place another sheet of parchment on top. Roll the dough until about 2mm thick.

Place in the freezer until frozen, about 1 hour. With a round cutter (I used a piping nozzle) cut circles about 4cm in diameter. Place back in the freezer until ready to use.

Making choux pastry:

In a pot boil water, sugar, milk, salt and butter (cut in cubes) together. When the mixture boils, take off the heat and stir in the flour (all at once). Place back on medium heat and cook for 1-2 minutes, until the dough starts coming off the sides of the pot.

Place the dough in a bowl of your electric or hand held mixer and start mixing at low speed. Let the steam escape and the dough to cool a little. Start adding eggs one at a time. Mix and the dough should come together. 

Preheat oven to 230°C (446°F). Pour the dough in a piping bag fitted with a round nozzle. Pipe the dough on a baking sheet lined with parchment paper or silicone mat. Pipe approximately 4cm diameter choux balls. 

Place a frozen crisp disc on each choux ball.

Turn off the oven and place in the choux pastry. Let it bake in residual heat for 12 minutes. Turn the oven back to 160°C (320°F) and bake for 30 minutes or until golden brown. You can take one choux out of the oven and test it if it's baked. If it's under-baked it will deflate and you can quickly put it back in the oven. After baking, leave them to cool completely.

Making the white chocolate glaze:

Place the gelatin sheet in a bowl of cold water.

Chop the white chocolate and melt it over a bowl of simmering water. Pour the heavy cream, glucose, water and oil into a pot and bring to a boil.

Place the mixture off the heat and stir in the soaked gelatin. Pour the hot mixture over the melted chocolate and stir to combine. Add green food coloring (if using) and stir.

Pour the glaze into a measuring cup and set aside to cool.

You can keep this glaze in an airtight container in a freezer. Thaw when ready to use and heat up to a pouring consistency before glazing.

Assembly:

Cut a small opening at the bottom of a choux bun. Pipe the caramel cream inside until completely full. Place on the plate and pipe a small circle of the cream on top of the choux bun.

Unmold the apple mousse hemispheres and push them together to form a complete sphere. You may need to cut the bottom of a hemisphere to make a nice round shape. 

Prick it with a toothpick and dip in the white chocolate glaze. Let the excess glaze drip down, gently place the sphere on the caramel circle on top of a choux bun. 

Press down gently and take out the toothpick. It's a balancing act but it can be done. The dessert is a bit messy while eating but very delicious and worth the effort.

 Garnish with fresh apple slices/sticks and the decoration of your choice.