Apple Pie puffs

 One evening I was watching a channel called Style with my little one, who also loves helping me around the kitchen.  Even though this particular channel is in French I enjoy some of the shows and they have cooking shows during the evenings. This particular show was showing how to make lovely cream puffs with apple pie filling and I suddenly just wanted to give it a try. 

So after a few days with all the ingredients in hand, made these delicious cream puffs. It was like little bombs of apple pie and my choux pastries came out so beautiful that I had to laugh. 

Those who followed me from my beginning days of blogging must have read about my first attempt in choux pastry. 

So there are three no four components for this recipe. One is the choux pastry, the other is the filling, then whipped cream and finally the caramel. 

You can make caramel sauce or salted caramel depends on  your  taste. 

You can check here on how to pipe the choux buns. 

Yield: about 14 mini puffs

Author: Nammi

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Apple pie puffs

Prep time: 1 hour Cook time: 45 mins Total time: 1 H & 45 M

Ingredients:

Choux pastry

• 1/4 cup milk
• 1/2 cup water
• 45g (3 tbsp) butter
• pinch salt
• 1/2 cup flour, sifted
• 2 eggs
• 1 extra egg, beaten to brush the choux

Apple pie filling

• 250g green apples ( about 3)
• 1/3 cup sugar
• 1/2 tsp ground cinnamon
• 1/2 tsp lime juice
• 200ml whipping cream

caramel

• 1/2 cup sugar
• 45g butter
• 1/4 cup cream

Instructions:

Choux pastry

1. Preheat oven to 220 degrees C.  Prepare a baking sheet, lined with baking paper. 
2. In a small saucepan,  pour the water, milk, butter and salt and bring to a boil,   as soon as it starts to boil, lower the heat and dump the flour in quickly and beat to mix.  
3. Remove from heat and let it cool slightly and then beat in eggs one at a time. Stir well with a spatula or wooden spoon until you get a smooth mixture. 
4. Let the mixture cool a little and then fill a piping bag with a round nozzle and pipe onto the baking sheet.  Click the video link given above. 
5. Brush with some beaten egg, pop into the oven and bake for 15 minutes, then lower heat to 180 and bake a further 15 to 20 minutes till the puffs are golden. Leave in the switched-off oven for a few minutes with the door slightly open and then remove.

Apple pie Filling

1. Peel and chop the apples, place in a saucepan with the rest of the ingredients and cook till soft. Mash the apples a bit and let it cool. 
2. Whip the cream.

Caramel

1. Place the sugar in a stainless steel saucepan, and let it colour over medium heat. Once the sugar starts to dissolve and caramelise, and has turned a golden colour add the butter. Whisk and then add the cream ( have to work quickly here). If you want to make it salted caramel and have some sea salt add 1/4 tsp of sea salt in the end. 
2. Cool

Assembling the puffs

1. Cut each choux puff in half , and spoon some apple pie filling in the centre. 
2. Pipe or spoon whipped cream.
3. Place the top half of the choux on top and drizzle the caramel on the top of the choux puff and serve.
4. Enjoy!

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