Recipe Apple and salted caramel “religieuse” style choux bun

To prepare this dish

Ingredient list

Light and crunchy biscuit

75 g Elle & Vire all Purpose butter 82% fat
95 g vergeoise sugar
75 g T55 flour

Choux pastry

125 g water
63 g Elle & Vire gourmet butter 82% fat
2 g salt
2 g fine sugar
75 g T55 flour
4 whole eggs

Macaroon

50 g icing sugar
50 g almond powder
18 g egg whites
15 g water
50 g fine sugar
18 g whipped egg whites

Vanilla diplomat cream

40 g whole milk
8 g whole eggs
10 g fine sugar
2 g T55 flour
2 g powdered cream
1/3 vanilla pods
20 g Excellence whipping cream 35% fat

Caramel confit

14 g fine sugar
13 g Elle & Vire gourmet butter 80% fat salted
1 g Calvados
12 g Excellence whipping cream 35% fat

Apple compote

60 g Golden apples
5 g Elle & Vire all Purpose butter 82% fat
5 g fine sugar
6 g Calvados
6 g lemon

Chocolate triangle

100 g dark chocolate 70% of cocoa

Apple crisps

30 g Golden apples
icing sugar

Elle & Vire products used

Elle & Vire all Purpose butter 82% fat

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

Elle & Vire gourmet butter 80% fat salted

The recipe,
step by step

1. 1

   Light and crunchy biscuit

   Combine the ingredients in a kitchen mixer. Roll out to 2 mm. Set aside. 

2. 2

   Choux pastry

   Bring the water, salt, sugar and butter to the boil. Add the flour and stir to dry out the paste. Add the eggs, one at a time, out of the heat. Pipe 2 cm diameter choux paste balls. Add a light and crunchy biscuit and bake at 175°C (347°F) for approximately 15 mn. 

3. 3

   Macaroon

   Combine the first three ingredients. Heat the water and sugar to 118°C (244°F), then pour onto the whisked egg whites. Cool then add the meringue to the first mixture. Pipe using a n°6 pastry nozzle. Bake at 145°C (293°F) for approximately 15 mn. 

4. 4

   Vanilla diplomat cream

   Make vanilla pastry cream with the first six ingredients. Cool. Smooth and combine with the cream previously whipped. 

5. 5

   Caramel confit

   Caramelise the sugar. Stop the cooking process by adding the butter, then the cream and calvados. Return to the heat and cook to 102°C. Blend and set aside. 

6. 6

   Apple compote

   Make a dry caramel, stop the cooking process by adding the butter, then add the peeled and chopped apples. Cook until of compote like consistency but not completely smooth. Add the lemon juice and calvados during cooking. 

7. 7

   Chocolate triangle

   On sheets tempered chocolate, cut out 4 cm equilateral triangles. 

8. 8

   Apple crisps

   Peel and core the apples. Cut into 2 mm slices then 2 cm triangles. Position on silpat sheet and sprinkle with icing sugar. Bake between two baking sheets at 65°C (149°F) for 8h. 

9. 9

   Assembly and presentation

   Fill the choux buns with compote and diplomat cream. Position the chocolate triangle on the centre of the choux and stick with a little caramel confit. Sandwich the caramel confit between two macaroon shells and stick on top of the chocolate triangle. Insert the apple crisp into the macaroon. 

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