Ingredients
For the cracker
- 40 g of semi-salted butter at room temperature
- 50 g brown sugar
- 50 g of flour
For the choux pastry
- 6 cl of water
- 6.5 cl of milk
- 1 pinch of salt
- 1 pinch of white sugar
- 55 g of semi-salted butter
- 70 g of flour
- 100 g of eggs (approximately 2 eggs)
For the diplomatic cream
- 2 leaves of gelatin
- 25 cl of whole milk
- 1 vanilla pod
- 2 egg yolks
- 50 g of white sugar
- 25 g cornstarch
- 20 g of semi-salted butter
- 20 cl of whipping cream
For the salted butter caramel sauce
- 80 g of white sugar
- 20 g of semi-salted butter
- 15 cl of liquid cream
- 1 pinch of fleur de sel
Preparation
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Prepare the cracker: mix the butter, brown sugar and flour until smooth. Spread the cream between 2 sheets of baking paper, 2 mm thick. Reserve in the freezer.
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Prepare the choux pastry: preheat the oven to 170°C (th. 5-6). Heat the water, milk, salt, sugar and butter. Once it has melted, remove from the heat, add the flour and mix vigorously. Place again on the heat, dry out the dough until it comes away from the sides of the pan. Off the heat, add the eggs one by one. Pipe 6 piles of dough, approximately 6.5 cm in diameter, onto a baking tray covered with baking paper. Take out the cracker, cut out 6 rounds of 8 cm in diameter, place one round on each cabbage. Bake for 50 minutes, without opening the oven during cooking.
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Prepare the diplomat cream: soak the gelatin in a bowl of cold water. Heat the milk with the seeds and the vanilla pod. Leave to infuse for 5 minutes. Mix the egg yolks, sugar and cornstarch. Add the hot milk. Pour the mixture into the saucepan and cook over low heat until thickened. Add the drained gelatin, then, once it has dissolved, the butter. Leave to cool. Whip the whipping cream. Beat the pastry cream with a mixer, add the whipping cream, beat one last time. Film in contact and set aside to cool.
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Prepare the caramel sauce: caramelize the sugar dry in a saucepan. Incorporate the butter, then pour in the cream. Let cook until you obtain a homogeneous mixture. Add the fleur de sel, let cool.
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Assemble the choux: put the diplomat cream in a piping bag fitted with a fluted nozzle. Cut the tops of the choux with a serrated knife, pipe the cream on the lower part, place some caramel in the center. Top with the caps and serve with the remaining caramel.
