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Indulge in the perfect seasonal dessert with these delightful choux – ideal for dinner parties or a sweet treat to enjoy any time. Impress your guests with this simple yet irresistible recipe!
Makes 12
For the Choux:
70g of Butter
150ml Water
100g Plain Flour
2 Eggs
For the Apples:
4 Apples
1/2 Lemon, juiced
2tbsp Caster Sugar
1/2 tsp Ground Cinnamon
For the Caramel:
400g Caster Sugar
40g Butter
200ml Double Cream
To Serve:
Icing Sugar
Recipe
Gather the Choux ingredeints to make the pastry by melting the butter and water in a pan and bringing to the boil.
Remove the pan from the heat and beat in the flour, allowing it to mix through the dough until it is smooth and leaves the sides of the pan.
Allow the dough to cool slightly. Meanwhile beat the eggs in a separate bowl.
Once cooled slightly, gradually add the eggs to your pan beating until the pastry is a smooth silky texture.
Preheat the oven to 180°C / gas mark 4.
Allow the mixture to cool fully before piping it onto a greased and lined baking sheet.
Bake the Choux for approximately 20 minutes until golden brown.
Turn the oven down to 100°C and make a small slit in each bun to allow steam to escape and return to the oven for 10 minutes.
Remove the Choux from the oven set them aside to cool.
Drain the apples and add them to a saucepan with the sugar and cinnamon.
Cover and cook the apples until the apples have softened slightly, but still have a slight bite. Drain and reserve some of the cooking liquid.
Remove the pan from the heat and whisk in the butter then half the cream.
Whisk the remaining cream with 2tbsp of caramel sauce, until soft peaks form.
Slice the choux buns in half and scoop some of the cooked apple and caramel cream inside.
Mix a little of the apple cooking liquid with 2-3 tbsp of caramel sauce and pour over the Choux.
Dust with icing sugar, serve & enjoy!
