Ingredients

Choux pastry
butter
0.50 cup
100 g
3.50 oz
3.30 fl oz
water
1 cup
250 g
8.75 oz
8.25 fl oz
salt
0.50 tsp
2.46 ml
flour
0.50 cup
150 g
5.25 oz
4.95 fl oz
eggs
4 pc
Apple filling
apples
0.50 cup
120 g
4.20 oz
3.96 fl oz
apple juice
0.25 cup
80 g
2.80 oz
2.64 fl oz
butter
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
sugar
1 tbsp
15 g
0.52 oz
0.50 fl oz
cinnamon
1 tsp
4.92 ml
gelatin
0.25 tbsp
3 g
0.10 oz
0.10 fl oz
water
1.25 tbsp
18 g
0.63 oz
0.59 fl oz
Whipped ganache
cream 33% (1)
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
milk
0.25 cup
3 tbsp
45 g
1.58 oz
1.48 fl oz
milk chocolate
0.75 cup
190 g
6.65 oz
6.27 fl oz
peanut butter
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
cream 33% (2)
1 cup
250 g
8.75 oz
8.25 fl oz
gelatin
0.25 tbsp
2.50 g
0.09 oz
0.08 fl oz
water
1 tbsp
15 g
0.52 oz
0.50 fl oz

Method

Choux pastry

For the dough:

  • Butter 100 g | 3.55 oz
  • Water 250 g | 8.80 oz
  • Salt 1/2 tsp | 1.00 tsp
  • Flour 150 g | 5.30 oz
  • Eggs 4 pcs | 4.00 items

Place the water and the butter in a saucepan, and place it on the stove; heat until the butter melts. Mix the flour and salt separately, and add them to a saucepan; “brew” the dough, stirring it constantly with a spatula. A kind of crust should form at the bottom of the stewpan. Remove it from the heat, and cool the dough. Add the eggs one at a time, stirring well each time. You can also knead the dough with a mixer (hook attachment). Transfer it to a pastry bag. Form the eclairs on a baking sheet. Bake them in the oven at 170C (338F) for 45 to 50 minutes.

Apple filling

For the apple filling:

  • Apples 120 g | 4.25 oz
  • Apple juice 80 g | 2.80 oz
  • Butter 20 g | 0.70 oz
  • Sugar 15 g | 0.55 oz
  • Cinnamon 1 tsp | 1.00 tsp
  • Gelatin 3 g | 0.10 oz
  • Water 18 g | 0.65 oz

Pour the gelatin with water, and let it swell.

Peel the apples, and cut them into small cubes. Combine the butter with sugar and cinnamon in a saucepan; when the butter melts, add the apples, and stir. Pour over the juice, and simmer until the apples get soft. Finally, add the swollen gelatin, and mix. Pour the filling into the portioned silicone molds, and freeze. You can also pour it into one mold, and then cut.

Whipped ganache

For the whipped ganache:

  • Cream 33% (#1) 50 g | 1.75 oz
  • Milk 45 g | 1.60 oz
  • Milk chocolate 190 g | 6.70 oz
  • Peanut butter 50 g | 1.75 oz
  • Cream 33% (#2) 250 g | 8.80 oz
  • Gelatin 2.5 g | 0.10 oz
  • Water 15 g | 0.55 oz

Pour the gelatin with water, and let it swell.

Combine the cream #1 with the milk, and heat it to 80C (176F); add the swollen gelatin, and stir. Melt the chocolate, and cover it with the heated mixture; mash it with a blender, add the paste, and mash again. Pour in the COLD cream #2, and mix; place the mass in the fridge overnight. Then whip it on a medium mixer speed.

Assembling

Cut the tops off. Fill the bottoms with some ganache, and place the apple filling. Cover it with ganache on top.

Decorate the eclairs with chocolate and mint leaves.