Salted Butter Caramel Cracker Cabbage

     

Ingredients:

For the cracker:

50 g butter

60 g brown sugar

60 g flour

For the choux pastry:

125 ml water

50 g butter

75 g flour

2 eggs

1 pinch of salt

For the salted butter caramel cream:

150 g sugar

50 g semi-salted butter

200 ml of full-fat liquid cream

4 egg yolks

200 ml milk

Instructions:

Cracker: Mix the butter, brown sugar, and flour until you get a dough. Spread thinly between two sheets of baking paper and place in the freezer. Cut out circles the size of the cabbages.

Choux pastry: Preheat the oven to 200°C.  In a saucepan, heat the water, butter and salt. When the mixture boils, add the flour all at once and stir until the dough pulls away from the sides. Remove from the heat and stir in the eggs one at a time. Form puffs on a baking sheet, place a circle of cracker on each puff, and bake for 25-30 minutes.

Salted butter caramel cream: Make a caramel with the sugar, then add the butter and liquid cream. Whisk the egg yolks with the milk, then pour the hot caramel over them. Return to the heat and thicken. Let cool.

Assembly: Garnish the puffs with salted butter caramel cream using a piping bag.