Caramel Apple Cream Puffs – Bake from Scratch

Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.

Utilizing a everlasting marker, draw 8 (2½-inch) circles 1 to 1½ inches aside on one other sheet of parchment paper. Place paper with circles beneath parchment on a ready pan. (The paper with circles is a template for piping.)

In a medium saucepan, deliver butter, ½ cup (120 grams) water, milk, granulated sugar, and salt to a rolling boil over medium- excessive warmth. Add flour, and stir with a wood spoon till mixed. Prepare dinner, stirring continually, till a pores and skin kinds on backside of pan and combination pulls away from sides of pan and kinds a ball, 1 to 2 minutes.

Switch combination to the bowl of a stand mixer fitted with the paddle attachment; beat at medium-low pace till dough cools barely and is now not steaming, 2 to three minutes. Add 4 eggs (200 grams), one by one, beating till mixed after every addition. (Batter will likely be shiny and can slowly transfer again collectively when a spatula is dragged by way of it; batter also needs to fall off paddle attachment so extra is left hanging in a “V” form.) Add remaining 1 egg (50 grams) if mandatory.

Switch a few of batter to a big pastry bag fitted with a ½-inch spherical piping tip (Ateco #806). Place piping tip in middle of a drawn circle. Maintain tip perpendicular ½ inch above pan and maintain parchment paper regular, if mandatory. Holding tip regular, apply even stress till batter reaches edges of drawn circle. Cease making use of stress, and transfer tip in a fast round movement as you raise away. (You wish to decrease factors, nevertheless it’s OK in case your dollops do have some peaks.) Repeat with remaining batter till pan is full. Dampen fingertip with water, and gently press down any factors or ragged parts to create a clean high, if mandatory. Fastidiously slide template out from beneath piped batter, and place beneath parchment on remaining ready pan. Repeat piping process with remaining batter.

Bake, one pan at a time, for quarter-hour. Rotate pan, and bake till absolutely puffed and golden brown, about 10 minutes extra. Let cool fully on pan on a wire rack.

Clear bowl of stand mixer. Utilizing the whisk attachment, beat chilly cream and confectioners’ sugar at medium-high pace till delicate peaks kind. Add mascarpone and vanilla, and beat till stiff peaks kind. Use instantly, or refrigerate till prepared to make use of.

Lower cream puffs in half horizontally. Unfold 3 to 4 tablespoons (25 to 34 grams) mascarpone whipped cream on backside half of every puff. Prime every with 2 tablespoons (40 grams) Apple Compote and high of puff. Prime with Salted Caramel Sauce as desired. Serve instantly.

In a medium saucepan, mix apples, 2 tablespoons (30 grams) cider, brown sugar, vanilla, lemon juice, and salt. Prepare dinner over medium-high warmth, stirring ceaselessly, till apples start to melt and break down, 8 to 10 minutes.

Stir remaining 3 cups (720 grams) cider into apple combination. Carry to a boil over medium-high warmth; cook dinner, stirring ceaselessly and mashing apples with a spoon, till combination is thickened and liquid is nearly fully evaporated, 20 to25 minutes.

Take away from warmth, and let cool fully. Refrigerate till chilly earlier than utilizing, a minimum of 1 hour or as much as 1 week.

In a small saucepan, stir collectively sugar and ¼ cup (60 grams) water till mixed. Carry to a boil over excessive warmth. (Don’t stir.) Prepare dinner, with out stirring, till caramel turns a deep amber colour and an instant-read thermometer registers 355°F (180°C) to 360°F (182°C), 15 to 18 minutes.

Take away from warmth. Fastidiously whisk in cream till properly mixed. Add butter and salt, whisking till butter is melted and properly mixed. Stir in vanilla. Pour right into a heatproof container, and let cool fully.