Feature Dessert: Apple Pie Choux Au Craquelin
My very first Feature Dessert on this blog has recently become one of my favorite things to eat. I can’t make a pie to save my life (which my pie-making 11 year old daughter loves to remind me) so, I combined a creamy, spiced, apple pie filling with a spiced craquelin-topped cream puff for a treat that would outshine a pie anyday!
ORDER OF ASSEMBLY…
Using my three recipes (shown at the bottom of this page), you’ll have a composed dessert that’s surprisingly simple to make, but will also make a bold statement in appearance and taste! I would make the pastry cream first, giving it time to chill for at least a few hours. While you’re waiting for that, the cream puff with craquelin can bake and cool. Remember, they need to be completely cooled before you stuff them.
I like to pipe the cream through the bottom of the choux by poking a small hope with my round piping tip. This way it looks cleaner, and there’s no disturbance to any of the crinkly craquelin. Fill them as you need them, because they should be eaten within a few hours. If you must refrigerate them because you’ve filled more than eaten (whaaaat???), we actually were able to re-crisp the puff, without ruining the inside, by warming them in a low oven for just a few minutes. But, as with most things, fresh is always best.
This can easily be made all year round, since apples are readily available. The flavors are familiar and comforting enough to serve at a summer family bbq. They can be made petite-sized and dressed up, perfect for a fall-themed wedding dessert table. They are also simple enough to treat your family to, for Sunday dinner!
Apple Pie Choux Au Craquelin
My mom, who has quite a reputation for making amazing chocolate cream puffs (and is also a pie master, clearly she didn’t pass that gene on!), really enjoyed my version of apple pie! They officially have the “Mom Seal of Approval” as is, but if you want to take these just ooooonnne step further, before you pipe in the pastry cream, squeeze in a little {salted} caramel and you’ll take this to a whole new level of awesome! If you’re serving them as a stand alone plated dessert, here’s how you can elevate it a little more to really wow your tasters (picture shown below)!
topped with a candied walnut, served with creme anglaise
FEATURE DESSERT RECIPES:
Anytime you’re baking in your kitchen, be sure to pop over to Rachel’s Kitchen Conversations on FB to post a picture and share your experience! We love to see and celebrate everyone’s creations in our virtual community!
