CARAMEL APPLE CREAM PUFFS
Makes about 15 cream puffs
A velvety cream layers the center of these pastries alongside a festive apple filling. Baked to golden perfection, these handheld dreams are the ideal shareable treat!
½ cup (113 grams) unsalted butter, cubed
½ cup (120 grams) water
½ cup (120 grams) whole milk
2 teaspoons (8 grams) granulated sugar
½ teaspoon (1.5 grams) kosher salt
1 cup (125 grams) all-purpose flour
4 to 5 large eggs (200 to 250 grams), room temperature
1 cup (240 grams) cold heavy whipping cream
½ cup (60 grams) confectioners’ sugar
1 cup (225 grams) mascarpone cheese*
1½ teaspoons (6 grams) vanilla extract
Apple Compote (recipe follows)
Salted Caramel Sauce (recipe on opposite page)
1. Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
2. Using a permanent marker, draw 8 (2½-inch) circles 1 to 1½ inches apart on another sheet of parchment paper. Place paper with circles under parchment on a prepared pan. (The paper with circles is a template for piping.)
3. In a medium saucepan, bring butter, ½ cup (120 grams) water, milk, granulated sugar, and salt to a rolling boil over medium- high heat. Add flour, and stir with a wooden spoon until combined. Cook, stirring constantly, until a skin forms on bottom of pan and mixture pulls away from sides of pan and forms a ball, 1 to 2 minutes.
Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment; beat at medium-low speed until dough cools slightly and is no longer steaming, 2 to 3 minutes. Add 4 eggs (200 grams), one at a time, beating until combined after
