These delicious choux pastry buns conceal a traditional mixture of apples and cream, and make a soft and surprising tea-time treat. Make sure the apples are completely cool before folding them into the cream or it will separate.
MAKES 16 BUNS
Pack the creamy mixture in generously, to make each bun a finger-licking, squishy treat.
50 g (2 oz) butter
65 g (2 1/2 oz) plain flour, sifted
pinch of salt
2 eggs, beaten
450 g (1 lb) Bramley apples, peeled, cored and sliced
25 g (1 oz) sugar
150 ml (5 fl oz) fresh double cream
icing sugar
1. Put 150 ml (1/4 pint) water and the butter into a medium saucepan. Heat slowly until the butter melts, then bring to a brisk boil. Lower the heat and tip in all the flour and salt at once.
2. Stir briskly until the mixture forms a soft ball and leaves the side of the pan.
3. Remove from the heat and cool slightly. Gradually add the eggs, a little at a time, beating until the mixture is smooth and shiny.
4. Pipe or spoon 16 buns of the mixture on to a buttered baking sheet. Bake the buns at 200°C (400°F) mark 6 for 10 minutes.
5. 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.
6. Poach the apple slices in 150 ml (1/4 pint) water with the sugar for 15 minutes, until soft. Cool.
7. 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.
