Name: Caramel Apple Cream Puffs
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 32
Ingredients: 1 granny smith apple peeled and minced; 1 can dulce de leche minus 1/4 cup (about 1 cup); 2 cups heavy whipping cream; Choux pastry; 1 cup water; ½ cup unsalted butter; ¼ teaspoon salt; 1 cup all purpose flour; 4 eggs

What screams Fall more than caramel apples? Ok, maybe pumpkin spice. But if you want to take a break from all your pumpkin spice, caramel apple cream puffs are for you.

Recently I tried out a recipe my sister gave me for dulce de leche cream puffs. The recipe is coming soon because I need to tweak it a bit more.

That recipe calls for 1/4 cup dulce de leche but there’s way more than that in a can. So what to do with the rest?

I love caramel apples – especially if they’re made with granny smith apples. The tart apple with the sweet caramel is a perfect combination.

I’d also seen a recipe for caramel cream puffs that used dulce de leche. In that recipe, you spooned some of your dulce de leche into the cream puff shell and then piped in whipped cream on top.

The problem with that is that whipped cream is not very stable on its own. Turns out, if you add the dulce de leche to your whipping cream before you whip it, you get remarkably stable caramel whipped cream.

I minced a large granny smith apple and put about a tablespoon of minced apple in the bottom of the shells before piping in the caramel whipped cream.

To keep the sweet-tangy balance, I simply dusted the tops of my caramel apple cream puffs with powdered sugar. You could use the left over 1/4 cup of dulce de leche to stop yours if you want more caramel pop.

Ideally to keep the shells crispy, you should serve these on the day they’re made. However, mine kept well for about a week. The shells just weren’t crisp but the whipped cream and apples stayed nice.

Yield: 32

Caramel Apple Cream Puffs

Prep Time 40 minutes

Cook Time 35 minutes

Total Time 1 hour 15 minutes

Ingredients

Choux pastry
1 cup water
½ cup unsalted butter
¼ teaspoon salt
1 cup all purpose flour
4 eggs

Filling

1 granny smith apple peeled and minced
1 can dulce de leche minus 1/4 cup (about 1 cup)
2 cups heavy whipping cream

Instructions

Choux pastry shells

Line 2 baking sheets with parchment paper and preheat the oven at 375°F.
Put butter, salt and water in a 2 quart saucepan and heat until it boils and the butter melts.
Remove from heat and add the flour all at once. Stir vigorously to form a dough that leaves the sides of the pan.
Add eggs one at a time, beating well after each addition.
use a small cookie scoop to scoop out portions of dough onto the cookie sheet
Dip your finger in water to smooth over any bumps.
Bake for 30-35 minutes until golden and crisp. Cool on wire racks. While the shells are cooling, make the filling.

Filling

Put chilled whipping cream and dulce de leche in a mixing bowl. Whip on high until stiff peaks form. Do not overwhip.

Assembly

Cut open pastry shells with a serrated knife
Put a tablespoon (or more) of the minced apple into the bottom of the pastry shell.
Pipe in whipped cream on top of the minced apple and replace the top of the shell. If you don't have a pastry bag, just spoon the whipped cream into the shell.
Dust with powdered sugar.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 109Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 49mgSodium: 34mgCarbohydrates: 5gFiber: 0gSugar: 2gProtein: 2g

Nutrition information is provided as a guide only. Please consult a dietician for specific dietary needs.

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Caramel Apple Cream Puffs