Caramel Apple Paris Brest

Makes 8

Ingredients

85g butter 220ml water 105g plain flour 3 eggs, beaten

For the spiced apple compote

1 large Bramley apple, peeled and diced into 1cm cubes 10g dark brown sugar

1 tsp ground cinnamon

For the salted caramel crème diplomat

150g caster sugar 120ml double cream 480ml whole milk ½ tsp sea salt

2 tsp vanilla bean paste 30g cornflour

3 egg yolks

1 egg (white and yolk) 45g unsalted butter ½ sheet of gelatine 15ml water 125ml double cream 15g icing sugar ½ tsp vanilla bean paste

Method

Preheat oven to 180°C. For the choux rings, melt the butter and 220ml water in a pan over a high heat. Meanwhile sift the flour and add a pinch of salt to a bowl. Once the water/butter is boiling add all the flour as fast as possible and stir. Cook until you have a smooth ball of dough that comes away from the edges of the pan. Transfer to a large bowl. Using electric beaters whisk the dough for a minute to cool slightly. Add the eggs, 1 tbsp at a time, until the mix is glossy and holds a V-shaped peak (You may not need all the eggs.) Transfer to a piping bag (a star nozzle will give a pretty edge). On a lined baking tray dip an 8cm cutter in flour and tap (spaced apart) onto the tray to leave guide rings. Pipe a ring of dough over each guide, brush with egg wash and sprinkle with flaked almonds. Bake for 25-30 mins or until golden. Remove rings from oven and carefully slice in half, while still warm. Turn the oven off and return the rings cut side up for about 3-5 mins. Remove and cool on a wire rack.

To make the compote, add all the ingredients to a pan along with a pinch of salt. Cook over low-medium heat for about 10 mins or until the apples are soft but still hold their shape.

To make the crème diplomat, start by melting the sugar in a large pan over medium heat, stirring to melt evenly, until the sugar is a deep amber colour. Meanwhile warm the cream and milk separately. Slowly and carefully pour the cream into the pan. It will bubble and steam but keep stirring until you have a smooth mix. Add the milk, salt and vanilla to the pan. The caramel might solidify but continue to stir over medium heat until completely dissolved and you have a smooth caramel flavoured milk.

In a separate bowl whisk the eggs and cornflour until smooth, then slowly add the hot caramel milk whisking constantly. Once about half the milk has been added return the egg mixture to the pan with the rest of the milk. Heat over a low heat stirring constantly, swapping between a whisk and a spoon to ensure no lumps form or mixture settles in the edges of the pan. Continue to heat and stir until the mix thickens. As soon as you see the first large bubble break the surface, remove from the heat and pass through a sieve into a heat proof bowl. Cover directly with baking paper, allow to cool then chill in the fridge. Add the gelatine and 15ml water to a small bowl and microwave until dissolved but not hot. Whisk the cream, sugar and vanilla until soft peaks form. Add the gelatine and continue to whisk until almost stiff peaks. Gently fold half the caramel crème patisserie until you have a smooth thick cream. Continue to add more crème patisserie to reach your desired caramel flavour.

To assemble, spoon a layer of the apple compote over the base of each choux ring. Pipe on the caramel crème diplomat and top with the choux lid. Dust with icing sugar. Assemble just before eating. (The pastry will soften if filled for too long. Components can be stored separately for up to three days).