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 below 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. Cook 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 velocity till dough cools barely and is not steaming, 2 to three minutes. Add 4 eggs (200 grams), one after the other, beating till mixed after every addition. (Batter shall be shiny and can slowly transfer again collectively when a spatula is dragged by means 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 obligatory.

Switch a few of batter to a big pastry bag fitted with a ½-inch spherical piping tip (Ateco #806). Place piping tip in heart of a drawn circle. Maintain tip perpendicular ½ inch above pan and maintain parchment paper regular, if obligatory. Retaining 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 need to decrease factors, but it surely’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 obligatory. Rigorously slide template out from below piped batter, and place below 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 totally 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 velocity till mushy peaks type. Add mascarpone and vanilla, and beat till stiff peaks type. 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. High every with 2 tablespoons (40 grams) Apple Compote and high of puff. High 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. Cook dinner over medium-high warmth, stirring often, till apples start to melt and break down, 8 to 10 minutes.

Stir remaining 3 cups (720 grams) cider into apple combination. Convey to a boil over medium-high warmth; cook dinner, stirring often and mashing apples with a spoon, till combination is thickened and liquid is sort of 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. Convey to a boil over excessive warmth. (Don’t stir.) Cook 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. Rigorously 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.