Apple Cream Buns
These delicious choux pastry buns conceal a traditional west country mixture of apples and cream. They make a soft and surprising tea-time treat.
- Average
- Average budget
Ingredients
- Serves: 16
- 150 ml Water (1/4 pint)
- 50 Gram Butter (2 oz)
- 65 Gram Plain flour, sifted (2 1/2 oz)
- 2 Eggs, beaten
- 450 Gram Bramley apples, peeled, cored and sliced (1 lb)
- 25 Gram Sugar (1 oz)
- 150 ml Double cream (1/4 pint)
- Icing sugar, to dust
Preparation
Step 1
Pre-heat oven to 200 °C / 400 °F / Gas 6. Put the water and butter into a saucepan. Heat slowly until the butter melts, then bring to a brisk boil. Lower the heat and tip in the flour all at once. Stir briskly until the mixture forms a soft ball and leaves the sides of the pan. Remove from the heat and cool slightly. Gradually add the eggs, a little at a time, beating until the mixture is smooth and shiny.
Pipe or spoon 16 buns of the mixture on to a buttered baking sheet. Bake the buns for 10 minutes. Remove from the oven and make a slit in the side of each. Return to the oven for a further 5 minutes. Cool on a wire rack.
Poach the apple slices in 150 ml ( 1/4 pint) water with the sugar for 15 minutes until soft. Cool. Whip the cream until stiff peaks form. Remove the apple slices from the syrup with a slotted spoon, then fold them into the whipped cream. Split the buns, fill with the apple mixture and dust with sifted icing sugar.