Skip to main content

Apple Cream Puffs

This post is sponsored in conjunction with #AppleWeek . I received complimentary product from sponsor companies to aid in the creation of my #AppleWeek recipes. All opinions are mine alone.
I hope you are enjoying AppleWeek as much as I am!  It always amazes me to see the creativity of my fellow bloggers and the delicious recipes they come up with each year.  For my second recipe of the week, I wanted to put a fall spin on one of my favorite desserts, cream puffs.

It all starts with a basic pate e choux dough.  Don't panic.  It sounds fancy, but it's really easy to make.  I make it even easier by beating in the eggs at the end in my stand mixer.  Once it come together, there are 2 ways to get it to the sheets.  You can drop it with a spoon, or you can load it into a pastry bag.  I used a bag this time, which made for "smoother" puffs. 

For the "cream" component of my cream puffs, I infused it with Republic of Tea's Hot Apple Cider Tea.  I added 2 bags to about 1/4 cup of heavy cream, brought it to a boil, then let it sit.  The longer you leave it, the more pronounced the flavor will be.

I cored a large apple and then sliced in half, then 1/4" slices. I left the peel on, but you can take them off if you like. I wanted them soft, but still with a little crunch to them, so I sauteed them in a pan with a little butter and spices.

Thanks so much to Republic of Tea, Zyliss, and Bob's Red Mill and all of the other generous sponsors! 

Apple Cream Puffs

Yield: 12


  • 1 pint heavy whipping cream (divided)
  • 2 to 3 Republic of Tea Hot Apple Cider Tea Bags
  • 1/2c water
  • 1/2 stick butter
  • 1/2c flour Bob's Red Mill flour
  • 1/4 tsp. salt
  • 1T of Bob's Red Mill pure cane sugar
  • 2 eggs
  • 1/2c powered sugar.
  • 1 large Envy apple, cored and sliced
  • 1t sugar
  • 1/4t each cinnamon, cloves, and ginger
  • 1t butter
  • 1 to 2T water (if needed)


  1. Preheat oven to 425 . Line baking sheets with parchment paper. Bring 1/4c whipping cream and tea bags to a boil over medium high heat., stirring. Remove from heat and let steep.
  2. Place water and butter in a saucepan. Bring to a boil over medium heat. Stir in the flour, salt, and sugar. Cook, stirring vigorously until the mixture leaves the sides of the pan and forms a smooth ball.
  3. Move to the bowl of your stand mixer. Let cool for 5 to 10 minutes. Add eggs 1 at a time, beating vigorously after each one until mixture is smooth and glossy.
  4. Spoon or pipe 12 mounds of dough onto sheets, about 3 inches apart. Bake at 425 for 15 minutes, then reduce the temperature to 350 and bake for 20 to 25 minutes more. Pierce with sharp knife to allow steam to escape. Let cool completely on wire racks.
  5. Place apple slices, butter and spices in a skillet. Cook over medium heat until apples are softened. Add water if needed. Let cool.
  6. Remove teabags from cream and discard. Combine with remaining cream, and powdered sugar and beat to medium peak stage.
  7. To assemble: Cut tops off puffs with sharp serrated knife. Place on serving plate, top with 2 to 3 apples. Pipe or spoon on whipped cream. Replace top and serve immediately.
apples, cream puff, tea
Created using The Recipes Generator

Disclaimer: Thank you AppleWeek Sponsors: Envy Apples, Bob’s Red Mill, Republic of Tea, Flahavan’s Irish Oats, Nairn’s, Taylor & College, Zyliss, Chocoley, and Torani for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Nine (9) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.


  1. I love that you infused the cream with the spiced tea. What a wonderful idea. So creative.

  2. Cream puffs with tea-infused cream? I'm in! Thanks for being so creative with the sponsor ingredients. I can't wait to try this.

    1. Thank you so much for hosting and for introducing me to Republic of Tea! I'm hooked!


Post a Comment

Popular posts from this blog

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy!   Fried Lasagna P

Southern Fried Chicken Strips

  Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken. I chose this recipe , and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it. I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper.   I l

Southern Bird Dogs

We're eating lots of poultry lately, and I've started hearing the grumbling from my family.   With the grill covered with snow and ice again (yay New England!), my options were a little limited.    Staring at the package of chicken tenders in my fridge, I wondered what I could do to them that would be exciting and different.   I had a few hot dog rolls and 4 strips of bacon that needed to be used up. Enter Southern Bird Dogs.  I saw this recipe on She Wears Many Hats .   She used storebought chicken tenders, but recommended this recipe from Add A Pinch to make them from scratch.    I had everything on hand except the buttermilk.     I used the "add vinegar to regular milk" trick instead.   The only problem is that though that mimics the tang of buttermilk, it doesn't have that nice thick consistency.    My first coating on the chicken seemed thin, so I let them sit for 20 mins, then put them back through the milk and flour mixtures again.    I gave them another