Apple Pie Choux Buns with Vanilla Bean Mascarpone Whip
Apple Pie Choux Buns with Vanilla Bean Mascarpone Whip
Ingredients
For the Craquelin (Crumb Topping)
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup all-purpose flour
For the Choux Pastry
- 1/2 cup milk
- 1/4 cup unsalted butter, cubed
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 2 large eggs, at room temperature
For the Apple Pie Filling
- 2 apples, medium, peeled, cored, and diced (e.g., Honeycrisp or Granny Smith)
- 1/4 cup light brown sugar, packed
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Vanilla Bean Mascarpone Whip
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy cream, cold
- 1 teaspoon vanilla bean paste
For the Garnish
- 1/4 cup caramel sauce, homemade or store-bought
- 1/4 cup crushed shortbread cookies, or pie crust crumbs
Instructions
- 1
Prepare the Craquelin: In a medium bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Add the all-purpose flour and mix until a dough forms. Place the dough between two sheets of parchment paper and roll it out to about 1/8-inch thickness. Using a 1 1/2-inch round cookie cutter, cut out small disks. Place the disks on a plate lined with parchment paper and freeze for at least 30 minutes.
⏱️ 15 min
- 2
Make the Choux Pastry Base: In a medium saucepan, combine the milk, cubed unsalted butter, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the butter is melted and the mixture comes to a gentle boil. Remove from heat.
⏱️ 5 min
- 3
Form the Choux Dough: Add the all-purpose flour to the hot liquid all at once. Stir vigorously with a wooden spoon until the mixture forms a thick dough that pulls away from the sides of the pan and forms a ball. Continue to cook and stir for 1 to 2 minutes to dry out the dough.
⏱️ 5 min
- 4
Incorporate the Eggs: Transfer the hot dough to a large bowl or the bowl of a stand mixer. Beat with an electric mixer on medium speed for 1 minute to cool slightly. Add the large eggs one at a time, beating well after each addition until fully incorporated. The dough should be smooth, thick, and glossy, forming a 'V' shape when lifted with a spoon.
⏱️ 10 min
- 5
Pipe and Top the Choux: Preheat your oven to 400°F. Line two baking sheets with parchment paper. Transfer the choux pastry batter to a piping bag fitted with a large round tip (or simply snip off the end of the bag). Pipe 1 1/2-inch round mounds onto the prepared baking sheets, spacing them about 2 inches apart (you should get 8-10 buns). Place a frozen craquelin disk on top of each piped choux mound.
⏱️ 10 min•🌡️ 400
- 6
Bake the Choux Buns: Bake for 15 minutes at 400°F. Without opening the oven door, reduce the temperature to 350°F and continue to bake for another 15-20 minutes, or until the choux buns are golden brown, puffed, and firm. Turn off the oven, prop the door open slightly, and let the choux cool inside for 10-15 minutes to prevent them from deflating. Transfer to a wire rack to cool completely.
⏱️ 30 min•🌡️ 350
- 7
Prepare the Apple Pie Filling: In a medium saucepan, combine the diced apples, light brown sugar, lemon juice, ground cinnamon, and ground nutmeg. Cook over medium heat, stirring occasionally, until the apples begin to soften, about 5-7 minutes. In a small bowl, whisk together the cornstarch and water to create a slurry. Add the slurry to the apples and stir constantly until the filling thickens, about 1-2 minutes. Remove from heat and let cool slightly.
⏱️ 15 min
- 8
Make the Vanilla Bean Mascarpone Whip: In a large bowl, beat the softened cream cheese and powdered sugar with an electric mixer until smooth and creamy. Gradually add the cold heavy cream and vanilla bean paste. Increase the speed to high and beat until the mixture is light, fluffy, and holds stiff peaks.
⏱️ 10 min
- 9
Assemble the Choux Buns: Once the choux buns are completely cool, carefully slice each bun horizontally in half using a serrated knife. Spoon a generous amount of the cooled apple pie filling onto the bottom half of each choux bun. Transfer the vanilla bean mascarpone whip to a piping bag fitted with a star tip (or a round tip). Pipe a generous swirl of the mascarpone whip on top of the apple filling.
⏱️ 10 min
- 10
Garnish and Serve: Drizzle the caramel sauce over the mascarpone whip. Sprinkle with crushed shortbread cookies or pie crust crumbs. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Apple Pie Choux Buns with Vanilla Bean Mascarpone Whip
Ingredients
For the Craquelin (Crumb Topping)
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup all-purpose flour
For the Choux Pastry
- 1/2 cup milk
- 1/4 cup unsalted butter, cubed
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 2 large eggs, at room temperature
For the Apple Pie Filling
- 2 apples, medium, peeled, cored, and diced (e.g., Honeycrisp or Granny Smith)
- 1/4 cup light brown sugar, packed
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Vanilla Bean Mascarpone Whip
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy cream, cold
- 1 teaspoon vanilla bean paste
For the Garnish
- 1/4 cup caramel sauce, homemade or store-bought
- 1/4 cup crushed shortbread cookies, or pie crust crumbs
Instructions
- 1
Prepare the Craquelin: In a medium bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Add the all-purpose flour and mix until a dough forms. Place the dough between two sheets of parchment paper and roll it out to about 1/8-inch thickness. Using a 1 1/2-inch round cookie cutter, cut out small disks. Place the disks on a plate lined with parchment paper and freeze for at least 30 minutes.
⏱️ 15 min - 2
Make the Choux Pastry Base: In a medium saucepan, combine the milk, cubed unsalted butter, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the butter is melted and the mixture comes to a gentle boil. Remove from heat.
⏱️ 5 min - 3
Form the Choux Dough: Add the all-purpose flour to the hot liquid all at once. Stir vigorously with a wooden spoon until the mixture forms a thick dough that pulls away from the sides of the pan and forms a ball. Continue to cook and stir for 1 to 2 minutes to dry out the dough.
⏱️ 5 min - 4
Incorporate the Eggs: Transfer the hot dough to a large bowl or the bowl of a stand mixer. Beat with an electric mixer on medium speed for 1 minute to cool slightly. Add the large eggs one at a time, beating well after each addition until fully incorporated. The dough should be smooth, thick, and glossy, forming a 'V' shape when lifted with a spoon.
⏱️ 10 min - 5
Pipe and Top the Choux: Preheat your oven to 400°F. Line two baking sheets with parchment paper. Transfer the choux pastry batter to a piping bag fitted with a large round tip (or simply snip off the end of the bag). Pipe 1 1/2-inch round mounds onto the prepared baking sheets, spacing them about 2 inches apart (you should get 8-10 buns). Place a frozen craquelin disk on top of each piped choux mound.
⏱️ 10 min•🌡️ 400 - 6
Bake the Choux Buns: Bake for 15 minutes at 400°F. Without opening the oven door, reduce the temperature to 350°F and continue to bake for another 15-20 minutes, or until the choux buns are golden brown, puffed, and firm. Turn off the oven, prop the door open slightly, and let the choux cool inside for 10-15 minutes to prevent them from deflating. Transfer to a wire rack to cool completely.
⏱️ 30 min•🌡️ 350 - 7
Prepare the Apple Pie Filling: In a medium saucepan, combine the diced apples, light brown sugar, lemon juice, ground cinnamon, and ground nutmeg. Cook over medium heat, stirring occasionally, until the apples begin to soften, about 5-7 minutes. In a small bowl, whisk together the cornstarch and water to create a slurry. Add the slurry to the apples and stir constantly until the filling thickens, about 1-2 minutes. Remove from heat and let cool slightly.
⏱️ 15 min - 8
Make the Vanilla Bean Mascarpone Whip: In a large bowl, beat the softened cream cheese and powdered sugar with an electric mixer until smooth and creamy. Gradually add the cold heavy cream and vanilla bean paste. Increase the speed to high and beat until the mixture is light, fluffy, and holds stiff peaks.
⏱️ 10 min - 9
Assemble the Choux Buns: Once the choux buns are completely cool, carefully slice each bun horizontally in half using a serrated knife. Spoon a generous amount of the cooled apple pie filling onto the bottom half of each choux bun. Transfer the vanilla bean mascarpone whip to a piping bag fitted with a star tip (or a round tip). Pipe a generous swirl of the mascarpone whip on top of the apple filling.
⏱️ 10 min - 10
Garnish and Serve: Drizzle the caramel sauce over the mascarpone whip. Sprinkle with crushed shortbread cookies or pie crust crumbs. Serve immediately and enjoy!
⏱️ 5 min