AuthorBiteSizedYou won't be able to resist this cream puff with caramel apples and dulce de leche!
Peel the paper packaging off the condensed milk can and place the can on its side in a large pot. Fill the pot with water making sure the water level is at least 2 inches above the can. Set the pot over high heat and simmer for 2-3 hours. Add warm water as necessary. When done remove the can from the pot and let it cool. Set aside in the meantime.
In a bowl mix the white sugar, unsalted butter, ground cinnamon, and cake flour. Knead the dough into a ball.
Using two parchments sheets cover the cookie dough ball and roll out the dough to about 2 mm thickness. When done, set aside and freeze the dough for an hour.
In a pot bring water, butter and salt to a boil. When butter has melted whisk in the flour until it forms a dough.
Transfer the dough into a bowl and pour in slowly the beaten eggs until everything is well incorporated.
Transfer the pastry batter into a piping bag and pipe it onto the pan with parchment paper. You can make a circle guide for the piping.
Take out the cookie disk from the freezer and use a cookie cutter to cut out the cookie disk and place it over the choux batter.
Bake them in a preheated 180°C oven for about 25-30 min. When done, turn off the oven but do not open the oven door yet. Let it sit there for a few minutes before taking the pastry out to cool.
Add the apples and sugar into a pan and simmer on low heat. When the apple starts to cook, open the lid and let it reduce some moisture. Add the butter and vanilla extract and let most of the moisture evaporate. Set aside.
In a bowl whip the whipping and add about 2/3 of the dulce de leche. Reserve the rest for drizzling after assembly. Place it on piping bag and set aside.
Slice the baked pastry in half. Carefully make room and fill the apple filling over the bottom half of the pastry puff. Afterwards pipe in the dulce de leche cream over the apples. Gently crown with the top half of the pastry puff and drizzle the piece with dulce de leche sauce. Do this with the rest of the pastry. Serve immediately.
Ingredients
Directions
Peel the paper packaging off the condensed milk can and place the can on its side in a large pot. Fill the pot with water making sure the water level is at least 2 inches above the can. Set the pot over high heat and simmer for 2-3 hours. Add warm water as necessary. When done remove the can from the pot and let it cool. Set aside in the meantime.
In a bowl mix the white sugar, unsalted butter, ground cinnamon, and cake flour. Knead the dough into a ball.
Using two parchments sheets cover the cookie dough ball and roll out the dough to about 2 mm thickness. When done, set aside and freeze the dough for an hour.
In a pot bring water, butter and salt to a boil. When butter has melted whisk in the flour until it forms a dough.
Transfer the dough into a bowl and pour in slowly the beaten eggs until everything is well incorporated.
Transfer the pastry batter into a piping bag and pipe it onto the pan with parchment paper. You can make a circle guide for the piping.
Take out the cookie disk from the freezer and use a cookie cutter to cut out the cookie disk and place it over the choux batter.
Bake them in a preheated 180°C oven for about 25-30 min. When done, turn off the oven but do not open the oven door yet. Let it sit there for a few minutes before taking the pastry out to cool.
Add the apples and sugar into a pan and simmer on low heat. When the apple starts to cook, open the lid and let it reduce some moisture. Add the butter and vanilla extract and let most of the moisture evaporate. Set aside.
In a bowl whip the whipping and add about 2/3 of the dulce de leche. Reserve the rest for drizzling after assembly. Place it on piping bag and set aside.
Slice the baked pastry in half. Carefully make room and fill the apple filling over the bottom half of the pastry puff. Afterwards pipe in the dulce de leche cream over the apples. Gently crown with the top half of the pastry puff and drizzle the piece with dulce de leche sauce. Do this with the rest of the pastry. Serve immediately.
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