Probably the first dessert video in a while.
I was wondering what to do with the bunch of apples in my fridge, and then tried the cookie choux.
Instead of choux cream or Chantilly creme, I made whipped caramel ganache and apple filling, which have rich flavors perfect for fall.
So, enjoy this video. Thank you :)
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Ingredients for 12 Choux
Caramel sauce
200g sugar, 150g heavy cream, 50g unsalted butter
1. Add some of the sugar in the pot and stir to melt.
2. Gradually add sugar and melt sugar completely.
3. Once all the sugar has melted and become brown, turn off the heat and add in heavy cream, which was kept at room temperature.
Be careful, as the mixture with boil immediately as you add the cream.
4. Once the cream has been incorporated and the bubbles have subdued, add butter and melt.
Caramel Ganache Montée
200g heavy cream-A, 200g white chocolate, 80g caramel sauce, 200g heavy cream-B
1. In a pot, bring heavy cream-A to a small pot and bring to a boil.
2. In a mixing ball, add white chocolate; pour the boiling double cream over and mix.
3. When the chocolate has completely melted, mix the caramel sauce into it.
4. Add heavy Cream-B and mix thoroughly.
5. Blend the mixture for emulsification with a hand mixer, and chill for at least 12 hours in the fridge.
6. Take out from the fridge and whip until hard with a hand blender right before use.
Apple filling
2 apples, 80g sugar, 30g unsalted butter, 1/2 stalk vanilla bean
1. Peel and core the apples and chop into cubes 2~3mm long and thick.
2. Add apples and sugar in a pot and simmer on low heat.
3. Simmer with the pot lid on at first, and when the apple starts to cook, open the lid to reduce the moisture.
4. When the apple seems cooking, add and saute butter and vanilla bean until the moisture has all evaporated.
Cookie craquelin
60g unsalted butter, 60g sugar, 60g cake flour, 3g cinnamon powder
1. In a mixing bowl, add softened butter and whisk; mix with sugar, cake flour, and cinnamon powder.
2. Knead into a ball of dough; cover with wrap and roll out the dough into 2~3mm thickness.
3. Store the dough in freezer until use.
Choux pasrty
2 eggs, 120ml water, 50g unsalted butter, 2g salt, 75g cake flour
1. In a pot, bring water, butter and salt to a boil; when the butter has melted, whisk in cake flour.
2. When the flour has been completed mixed in, turn on the heat back and stir until a thin film forms at the bottom of the pan.
3. Transfer the batter into a bowl and let cool a bit.
4. In another bowl, beat the eggs and slowly mix into the batter, stirring well with a spatula.
5. Transfer batter to a piping bag and pipe it onto the pan in 3~3.5cm diameter.
6. Take out the cookie dough from the freezer and use a round cookie cutter to cut out the dough; place over the choux batter.
7. Bake in oven preheated at 180℃ for 25~30 minutes.
Do not open the oven before the batter is completely cooked; the choux may collapse.
Assembly
1. Take out the caramel ganache and whip with a hand mixer.
2. Transfer the whipped caramel ganache, apple filling and caramel in each piping bag.
3. Cut out the top of the cookie choux and fill with the cream and filling.
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21 авг 2024
