Apple Cream Puffs

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.

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.

It all starts with a basic 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!  Go check out what the other bloggers made using the links down below!

Apple Cream Puffs

Yield: 12

Author: Jolene's Recipe Journal

Ingredients

• 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
• 1/4 tsp. salt
• 1T of sugar with the flour/salt
• 2 eggs
• 1/2c powered sugar.
• 1 large apple, cored and sliced
• 1t sugar
• 1/4t each cinnamon, cloves, and ginger
• 1t butter
• 1 to 2T water (if needed)

Instructions

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.

Recommended Products

Reynolds Parchment Paper

Wilton 12

USA Pan 15x10x1

Other recipes you may enjoy:

New England Apple Cake

Maple Apple Crisp

Apple Nachos

apples, cream puff, tea

Dessert

American

• Apple Coffee Cake Muffins by Blogghetti
• Apple Cream Puffs by Jolene's Recipe Journal
• Apple Crisp in a Mug by An Affair from the Heart
• Apple Muffins by Karen's Kitchen Stories
• Apple Oatmeal Cookies by A Day in the Life on the Farm
• Applesauce Cake Tassies by Cindy's Recipes and Writings
• Apple Gouda Crostini by Snacks and Sips
• Creamy Caramel Apple Icebox Cake by Cooking With Carlee
• Crispy Hot Cider Tea-Brined Chicken Thighs by Culinary Adventures with Camilla
• Crunchy Dried Cherry Applesauce Cake Bars by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Fuji Apple Salad with Chicken by Palatable Pastime
• Moroccan Apple and Sweet Potato Beef Stew by Savory Moments
• Vegan Apple Cream Cheese Puff Pastry Braid by The Baking Fairy

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 bloggers with samples and product to use for AppleWeek recipes. All opinions are my own.