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
- 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)
- 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.
- 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.
- 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.
- 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.
- Place apple slices, butter and spices in a skillet. Cook over medium heat until apples are softened. Add water if needed. Let cool.
- Remove teabags from cream and discard. Combine with remaining cream, and powdered sugar and beat to medium peak stage.
- 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
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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.