Caramel and salted butter eclairs recipe

The choux pastry:

Boil the water with the milk, the butter, the salt and the sugar, then off the heat add the flour and heat over the hob for a minute to remove any liquid.

Again off the heat, fold in the eggs one by one.

Make choux "sausages" using a pastry bag and bake for 20min at 180°C.

The stewed apples : 

Make a dry caramel with the sugar and then add the butter.

Mix well and pour into a cake mould.

Peel the apples, chop in two and arrange them in a mould (as if you were making a tarte tatin).

Bake for 20min at 180°C.

Turn the apples over and bake for a further 15min.

Leave to cool and set aside in the fridge. 

The caramel and salted butter confectioner’s cream : 

Make a dry caramel with 125g of sugar and the glucose.

Next add the salted butter and then the boiled milk.

Boil until the caramel has completely dissolved.

Blanch the egg yolks with 40g of the remaining sugar and the custard powder (or flour).

Pour the caramel milk over the egg yolks and pour into a saucepan.

Whisk for 6 to 7min over a low heat.

Leave to cool and set aside in the fridge.

To assemble the eclairs : 

Slice the eclairs in two.

Garnish with cream and stewed apples.

Thanks : 

Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix