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Caramel apple choux buns

by Helen Jessup
Caramel apple choux buns

Caramel apple choux buns

PT1H30M

Why not try?

This time of the year apples form a large part of our diet as we have an apple tree brimming with ripe fruit in the garden. If we didn’t have enough apples already we also relieved my brother in law of some jumbo apples from his trees, which were promptly peeled, cored and sliced and loaded into the freezer. If you find yourselves with lots of apples that need peeling I would definitely recommend investing in an inexpensive time saving apple peeling machine, which has been a lifesaver to me.

Choux buns, eclairs and profiteroles are easier than you may imagine to make, and can be filled with cream, custard and/or fruit. These choux buns are filled with cinnamon apple and caramel cream, and topped with more caramel.

Ingredients

Metric

Imperial

1
Make the choux pastry by melting the butter and water in a pan and bringing to the boil
2
Remove from the heat and beat in the flour, until the dough is smooth and leaves the sides of the pan allow to cool slightly before beating in the eggs
3
Allow to cool fully before piping onto a greased and lined baking sheet
4
Preheat the oven to 180°C/gas mark 4
5
Bake in the oven for approximately 20 minutes until golden brown, then turn the oven down to 100°C and slit the sides of each bun to allow steam to escape and return to the oven for 10 minutes
6
Remove from oven and allow to cool fully on a wire rack
7
Peel and chop the apples and add them to a bowl of water with the juice of half a lemon to prevent them from discolouring, whilst preparing the rest of the apples
8
Drain the apples and add them to a saucepan with the sugar and cinnamon, cover and cook over a medium heat until softened but still keeping their shape. Drain apples and reserve a little of the cooking liquid
9
For the caramel sauce, add the sugar to a large frying pan or wide saucepan. Without stirring, heat over a medium heat until the sugar has dissolved and turned golden brown – shake the pan if necessary. Then remove from heat and whisk in the butter and then the cream
10
Whisk the cream with 2 tbsp caramel sauce, until soft peaks form
11
Slice the choux buns in half and scoop some of the cooked apple inside and then top with a spoonful of caramel cream. Mix a little of the apple cooking liquid with 2-3 tbsp of caramel sauce
12
Arrange the buns onto a serving plate and spoon the sauce over the top
Plate the buns and pour over the sauce
 

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