Caramel Apple Éclair Cake

Ingredients and Weight:

• For the Éclairs:
  • All-purpose flour - 1 cup (120g)
  • Unsalted butter - 1/2 cup (113g), cut into cubes
  • Water - 1 cup (240ml)
  • Eggs - 3 large
• For the Caramel Sauce:
  • Granulated sugar - 1 cup (200g)
  • Water - 1/4 cup (60ml)
  • Unsalted butter - 1/4 cup (57g)
  • Heavy cream - 1/4 cup (60ml)
• For the Apple Compote:
  • Granny Smith apples - 3 (peeled, cored, and diced)
  • Granulated sugar - 1/2 cup (100g)
  • Ground cinnamon - 1/2 teaspoon
• For the Pastry Cream:
  • Whole milk - 3 cups (720ml)
  • Granulated sugar - 1 cup (200g)
  • Cornstarch - 1/4 cup (30g)
  • Egg yolks - 4 large
  • Unsalted butter - 1/4 cup (57g)

Preparation Time:

• 1 hour

Cooking Time:

• 30 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Make the Éclairs:

   • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
   • In a medium saucepan, bring water and butter to a boil. Remove from heat and add flour. Stir vigorously until a dough forms.
   • Transfer dough to a bowl and let cool slightly. Beat in eggs one at a time until dough is smooth.
   • Pipe the dough into 12 (4-inch) long strips on the prepared baking sheet.
   • Bake for 25-30 minutes, or until golden brown.

2. Make the Caramel Sauce:

   • In a small saucepan, combine sugar and water. Cook over medium heat, stirring constantly, until sugar melts and turns amber (3-5 minutes).
   • Remove from heat and whisk in butter and heavy cream. Set aside.

3. Make the Apple Compote:

   • In a medium skillet, combine apples, sugar, and cinnamon. Cook over medium heat, stirring occasionally, until apples are softened and liquid is reduced (10-15 minutes).

4. Make the Pastry Cream:

   • In a medium saucepan, whisk together milk, sugar, and cornstarch. Bring to a boil over medium heat, stirring constantly.
   • In a bowl, whisk together egg yolks. Gradually whisk in 1/2 cup of the hot milk mixture. Add the egg yolk mixture back to the saucepan and continue cooking, stirring constantly, until thickened (2-3 minutes).
   • Remove from heat and stir in butter. Cover with plastic wrap and refrigerate for at least 4 hours.

5. Assemble the Cake:

   • Cut éclairs in half lengthwise. Spread pastry cream evenly over each half.
   • Top with apple compote and drizzle with caramel sauce.

Nutritional Information:

• Calories: 600 per serving
• Fat: 30g
• Carbohydrates: 60g
• Protein: 10g

Dish Characteristics:

• Rich and creamy
• Sweet and tangy
• Perfect for any occasion

User Comments:

• "This cake was absolutely delicious! The caramel sauce was perfect and the apple compote was so flavorful."
• "I made this for a dinner party and it was a huge hit. Everyone loved it!"
• "The instructions were clear and easy to follow. I'm not a very experienced baker, but I was able to make this cake with no problems."

Special Precautions and Tips:

• When making the caramel sauce, keep a close eye on it. It can burn quickly.
• If you don't have a piping bag, you can use a ziplock bag with the corner cut off to pipe the éclair dough.
• Let the pastry cream cool completely before assembling the cake. This will help prevent the cake from becoming soggy.
• The cake can be stored in the refrigerator for up to 3 days.