Caramel apple choux buns
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Ingredients
Method
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
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Caramel apple choux buns
