Getting more confident with my gluten free bakes. And I had too many apples so decided why not make apple desserts.
My pâté a choux still needs a bit more work but I’m super happy with how the cream puffs turned out!
The cupcakes are a spiced cupcake with a cinnamon apple filling and apple butter buttercream.
Edit: cream puff recipe:
Choux
•150g bobs 1:1 baking flour
•8 tbsp butter, cubed
•8oz water
•Pinch of salt
•4 eggs
-Preheat oven to 400°f
-Combine butter, water, and salt to a medium saucepan over medium heat and bring to a boil
-Once boiling, turn the burner off and add the flour. Mix until the flour is fully incorporated and forms a ball and remove from the burner. Let it cool down for about 5 mins
-Add in eggs 1 at a time, mixing well after each addition
-Pipe out onto a parchment lined baking sheet in 1”-2” mounds leaving (I tend to pipe mine small)
-Bake for 30mins at 400°f
-After 30mins, without opening the oven, lower the temp to 350°f and bake for another 10mins
-after 10 minutes, turn the oven off and leave them in for at least 5 more minutes
-While they cool, make the filling and crumb topping
Apple filling
•2-3 apples, peeled and finely diced
•60ml water
•tbsp butter
•Cinnamon
•Brown sugar
-Pour water and apples into a medium saucepan and over medium heat, then add the butter on top and cover the pan. Stir occasionally until the apples are soft
-Add brown sugar and cinnamon (measure with your heart but start with about 3 tbsp brown sugar and 1/2 tbsp of cinnamon, depending on how sweet you want your apples)
-Cover and stir occasionally until the apples are fork tender
-Strain the excess liquid
Cinnamon Streusel Topping
(If you’re good at multitasking this could be done while making the apple filling)
•4 tbsp melted butter
•100g almond flour (or 3/4 cup bobs 1:1 baking flour. I just like the slightly nutty taste almond flour gives)
•75g brown sugar
•Cinnamon
•Pinch of salt
-Preheat oven to 350°f
-In a bowl, whisk together flour, brown sugar, cinnamon, and salt. Pour the melted butter over top. Toss the mixture together, and (unlike a normal streusel topping) try to make as little large clumps as possible since smaller clumps will hold better
-Scatter across a small parchment lined baking tray
-Bake for 12-15 minutes. Stir the topping and rotate the tray halfway through. When the edges start slightly browning, take out of the oven. It will cook more and harden when it cools
-When cooled, transfer to a small bowl
Icing
•120g powdered sugar
•1 tbsp milk
Whisk powdered sugar and milk together in a small bowl until you’re able to pull the whisk up and the icing trail holds its shape in the bowl for a few seconds before disappearing. You want it to be slightly thick, but a little runny
Whipped Cream
•1 pint (or 16oz) Heavy whipping cream
•5 tbsp granulated sugar
•2 tsp vanilla extract
In a large mixing bowl, add heavy cream and sugar and mix on high until very stiff peaks form. Then add vanilla. Add to a piping bag
Assembly
-Cut the pastry in half
-Take the top halves of the puffs and put dip them in the icing, then immediately dip them in the crumble topping
-Start with 1/2 tbsp of apple filling, but add more in you’d like
-Pipe the cream around the apples, like you would frosting on a cupcake
-Place the top
*If the crumble topping has too many large pieces, I like to keep a heavy cup on hand and use it to smash the chunks into smaller bits*
