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1
Preheat the oven to 400F.
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2
Choux Pastry Preparation:
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3
In a saucepan, add water, a pinch of salt, and diced.
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4
Bring to a boil, stirring so that the butter melts.
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5
Remove from heat and add the flour all at once.
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6
Stir vigorously with a wooden spoon.
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7
Return to stove on low heat and stir constantly until the dough pulls away from the pan and forms a ball.
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8
Turn off the heat and carefully add in the eggs, one by one: work the mixture with a wooden spoon until you have a smooth dough before adding another egg.
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9
The dough should be smooth and a bit shiny.
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10
Line a baking sheet with parchment paper.
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11
Install the Gobel tip in pastry bag. Add dough to the pastry bag.
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12
Form small heaps of dough spaced well apart on the baking sheet.
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13
Bake for about 30 minutes. The choux should become golden brown.
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14
Filling Preparation:
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15
Peel the apple and cut into small cubes.
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16
Heat a frying pan and add a small piece of butter.
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17
Add the apple and ginger sugar. Mix and caramelize slightly.
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18
Melt the chocolate in a water bath and add the cream. Mix.
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19
Cut the profiteroles 2/3 of the way up.
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20
Fill with apple mixture and then the nougatine.
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21
Place 4 profiteroles per person on a dessert plate.
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22
Coat the top with chocolate and nougatine.
