Caramel apple choux buns

1 hour 30 minutes


Caramel apple choux buns

  • 70g of butter
  • 150ml of water
  • 100g of plain flour
  • 2 eggs
  • 4 apples
  • 1/2 lemon, juiced
  • 2 tbsp of caster sugar
  • 1/2 tsp ground cinnamon
  • 250ml of double cream

Caramel sauce

  • 400g of caster sugar
  • 40g of butter
  • 200ml of double cream


Make the choux pastry by melting the butter and water in a pan and bringing to the boil
Remove from the heat and beat in the flour, until the dough is smooth and leaves the sides of the pan allow to cool slightly before beating in the eggs
Allow to cool fully before piping onto a greased and lined baking sheet
Preheat the oven to 180°C/gas mark 4
Bake in the oven for approximately 20 minutes until golden brown, then turn the oven down to 100°C and slit the sides of each bun to allow steam to escape and return to the oven for 10 minutes
Remove from oven and allow to cool fully on a wire rack
Peel and chop the apples and add them to a bowl of water with the juice of half a lemon to prevent them from discolouring, whilst preparing the rest of the apples
Drain the apples and add them to a saucepan with the sugar and cinnamon, cover and cook over a medium heat until softened but still keeping their shape. Drain apples and reserve a little of the cooking liquid
For the caramel sauce, add the sugar to a large frying pan or wide saucepan. Without stirring, heat over a medium heat until the sugar has dissolved and turned golden brown – shake the pan if necessary. Then remove from heat and whisk in the butter and then the cream
Whisk the cream with 2 tbsp caramel sauce, until soft peaks form
Slice the choux buns in half and scoop some of the cooked apple inside and then top with a spoonful of caramel cream. Mix a little of the apple cooking liquid with 2-3 tbsp of caramel sauce
Arrange the buns onto a serving plate and spoon the sauce over the top