I haven’t made cream puffs in quite a while, so I thought I would whip up a batch today. While gathering the ingredients to make the cream puff shells, I decided that I wanted to try making something a little different than the usual classic cream puff with vanilla cream and chocolate topping.
So, here’s a new twist on a classic dessert – A delicate cream puff pastry filled with homemade cinnamon pudding, and covered with a wonderful cinnamon apple topping.
It’s a classic dessert all dressed up for the Fall season.
1 cup water
1/2 cup butter, cubed
1 teaspoon granulated sugar
1/4 teaspoon salt
1 cup all-purpose flour
Preheat oven to 400 degrees.
In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat and beat in eggs, one at a time. Continue beating until mixture is smooth and shiny.
Drop by tablespoonfuls 2-inches apart on a large ungreased baking sheet.
Bake for about 30 minutes or until golden brown.
Remove to a wire rack. Pierce side of each puff with a toothpick, to allow steam to escape. Cool completely.
Makes approximately 10 puffs.
1/4 cup granulated sugar
3 tablespoons cornstarch
1 1/2 teaspoons ground cinnamon
1/8 teaspoon salt
2 cups milk
1 teaspoon vanilla extract
In a large saucepan, combine sugar, cornstarch, cinnamon, and salt. Gradually whisk in milk.
Cook for about five minutes over medium heat, stirring frequently, until mixture thickens to pudding consistency.
Remove from heat and add vanilla extract. Whisk until smooth.
Pour pudding into container. Place plastic wrap directly on the pudding surface to keep a skin from forming.
4 medium apples, peeled, cored, and sliced
4 tablespoons brown sugar
1/4 teaspoon fresh grated Saigon cinnamon
2 tablespoons butter
Sauté sliced apples, brown sugar, and cinnamon in butter for approximately 3-5 minutes, or until tender.
Putting it all together:
Using a serrated knife, cut each cream puff shell in half horizontally. Set tops aside.
Spoon cinnamon pudding onto bottom halves of cream puff shells. Replace tops.
Spoon apples over the top of cream puffs.