FOOD
Caramel Apple Choux
This light pastry brings big-time caramel apple flavors with an apple butter filling topped with caramel buttercream.
FOOD
Caramel Apple Choux
This light pastry brings big-time caramel apple flavors with an apple butter filling topped with caramel buttercream.
Ingredients
Choux
- 1 stick unsalted butter
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 cup water
- 1 1/4 cups all-purpose flour
- 4 large eggs
Craquelin
- 6 tablespoons butter, room temperature
- 1/2 cup light brown sugar
- 3/4 cup flour
- Green food coloring
- Yellow food coloring
Caramel Apple Filling
- 1 cup apple butter
- 1 large green apple, diced
- 1 teaspoon lemon juice
- 1/2 teaspoon cinnamon
- 1 cup whipped cream
- 1 cup caramel buttercream
- 2 ounces milk chocolate, chopped into 1/2-inch by 1/4-inch rectangles
- Fresh mint, for garnish
Steps
Choux
- For the choux: Line two sheet trays with silicone baking mats or lightly greased parchment paper.
- In a medium saucepan, mix butter, sugar, salt and water. Bring to a boil and immediately remove from heat.
- Stir in flour, and return to heat once the mixture is well combined. Stir constantly while the mixture boils and begins to come together, about 3 to 4 minutes.
- Remove from heat, and mix with a wooden spoon for a few minutes until the mixture has slightly cooled.
- Add in eggs one at a time, beating well after each addition.
- Once all eggs are well incorporated, add the mixture to a 12-inch piping bag.
- Pipe 2-inch choux puffs onto the prepared baking sheet, and freeze them for 15 minutes.
Craquelin
- For the craquelin: In a bowl, mix together the butter and sugar with a spatula.
- Add the flour and mix until combined.
- Add a few drops of green and yellow food coloring, and mix until incorporated.
- Roll the green dough out between two pieces of parchment paper, and place in the freezer.
- Once firm, cut into 2-inch rounds and place on top of each choux circle. Freeze for at least 15 minutes before baking.
- To bake: Preheat oven to 375 degrees.
- Bake puffs for 30 to 35 minutes, until golden and baked through.
- Allow to cool completely on a wire rack before filling.
Caramel Apple Filling
- To assemble: Cut a round out of the top of each choux and set aside.
- Pipe 1 teaspoon of apple butter into the base of each choux.
- Toss the diced apples, cinnamon and lemon juice together, and place a scant teaspoonful of the mixture in each puff.
- Top with a teaspoon of whipped cream.
- Pipe a circle around the opening of the choux with the caramel buttercream, then replace the round top.
- Place a piece of the chopped chocolate in the center of the choux like a stem in the apple.
- Add a mint leaf by the stem. Serve immediately.