British

Paris apple caramel with salted butter

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Method

1. To make the choux pastry dough, combine 120ml of water, 120ml of milk, 115g of butter, 1/4 teaspoon of salt, 2 teaspoons of granulated sugar together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer.
2. Once simmering, reduce heat to low and add 125g flour all at once. Stir until the flour is completely incorporated and a thick dough clumps into a ball. Mash the dough ball against the bottom and sides of the pan for 1 minute, to gently cook the flour.
3. Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment or, if using a handheld mixer, a large mixing bowl. Allow to cool down for a few minutes before adding the eggs in the next step.
4. With the mixer running on low speed, slowly add the 4 eggs in 3-4 separate additions mixing for 30 seconds between each. The mixture will look curdled at first, but will begin to come together as the mixer runs.
5. You can use it immediately or cover and refrigerate for up to 3 days. Place your choux pastry in circles of about 8cm in diameter and remove the middle. Bake for 20 minutes at 200°C.
6. Next make the cream. Boil the apple juice. In a different bowl, combine the two remaining eggs, 25g of sugar and the cornstarch in a bowl. Add in the apple juice and bring to a boil. Incorporate 25g of semi-salted butter and set aside to cool.
7. To make the caramel, mix 50g sugar, 20ml of water, and 25g semi-salted butter in a pan. Melt on a low heat until the mixture starts to bubble. Set aside.
8. Next, wash and cut the apples into half-centimeter cubes and sauté in the butter caramel mixture to caramelize slightly.
9. When the cream and the caramel mixtures are both cold you can assemble the pastry. To make the Paris-brest choux pastry, layer the cream, caramel and apples on the choux pastry as desired.

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