This light pastry brings big-time caramel apple flavors with an apple butter filling topped with caramel buttercream.
Servings: 18 apple choux
For the 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
For the craquelin:
6 tablespoons butter, room temperature
1/2 cup light brown sugar
3/4 cup flour
Green food coloring
Yellow food coloring
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
Let's get Cooking...
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.
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.
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.