These luscious little profiteroles are dessert heaven. They are full of apple cream with bits of apples speckled throughout and topped with homemade caramel sauce. They are so sublime and just perfect for fall. Whip up a batch of these Apple Pie Profiteroles the next time you need an amazing apple treat!
Can you believe the weather mentioned flurries last night? I forgot how cold it gets here in eastern U.S. I believe that’s the only thing I miss about Texas. Winters were mild. I’m a not a fan of the cold, not one bit. I realize that hate is a strong word. I hate the cold!
Summer is gone. Can I please hibernate until spring?
I could stay inside with the heat cranked up to 80 and bake all winter long. What do you think? Am I crazy?
Maybe a little. But…
I would be able to create so many wonderful things for you. Like today’s apple pie profiteroles. I could not wait to dive into apple recipes. That’s the only thing I look forward to in the fall. Apples, apples, and more apples. I put them in everything. Like apple cinnamon rolls, caramel apple dessert pizza, and spiced apple upside-down cake. So naturally when I decided to learn to make cream puff pastry, I had to make them apple something or other.
Apple Pie Profiteroles Process
The cream puff paste is a traditional recipe. Made with water, butter, flour, a little salt and 4 eggs. All of the eggs are what makes these pastries puff up. The batter is quite easy. It will take a little arm power, but I promise you can do this.
Start by heating the butter and water to a boil. Don’t let the water boil too long or it will reduce down and you will lose the necessary amount of liquid needed. Stay by it and immediately add the flour when it begins to boil. Leave the pot over the heat as you stir the flour into the water. You will have to stir vigorously until the flour no longer sticks to the sides of the pot and forms a ball.
Let the dough sit to cool for a few minutes. You don’t want to add the eggs in while the dough is still hot. Otherwise, the eggs will scramble. Now, you need some arm power. Add the eggs beat thoroughly with a wooden spoon. The mixture will thick and difficult to stir. Don’t give up; you still have to do this three more times. After the last egg, mix until the paste is smooth.
Drop the paste by rounded spoonfuls onto a baking sheet lined with parchment paper. I used a small cookie scoop for this. This ensured that the profiteroles were all uniform in size. And immediately bake them until they are golden and puffed up. You never want to let the cream puff paste sit too long before baking. The longer it sits, the less the pastries will rise.
After baking, let your cute little pastries cool in a draft free area. To fill these babies, cut the tops off and remove the soft dough from the inside. This will create a little bowl to house the delicious apple cream filling.
The filling is a pudding base made with 2 medium peeled and chopped apples. I used jazz apples. These apples are a cross between sweet and tart. You can use any variety you like, though. Cook sugar, flour, cinnamon, nutmeg, milk, and the apples until the mixture thickens. Temper the eggs yolks and add them to the mixture. Then stir in the vanilla extract.
Cover the filling with plastic wrap, make sure it is touching the top of the pudding or you will get a weird skin on the top. And refrigerate it until has cooled.
The filling is the best part. It has all of the flavors of an apple pie. Yet it is cool, soft, and creamy. You will want to finish it off with a spoon.
After the cream filling has cooled, spoon it into your pastries and replace the tops. Once they are all filled, drizzle them with caramel sauce. The sauce I used is in the recipe below. It’s my go-to easy homemade caramel sauce. The same sauce I used in my caramel apple pecan pie. You can also use store bought caramel sauce or your own favorite homemade caramel. There is nothing better than the combination of apples and caramel this time of year.
You will fall in love with these apple pie profiteroles! I can’t wait to experiment more with the cream puff pastries!
Apple Pie Profiteroles
These tiny puff pastries are light and delicate. Each stuffed with homemade apple pie cream and topped generously with caramel sauce.
For the filling
- 2 cup tart apples peeled, cored, and diced small
- 1 tablespoon lemon juice
- 3/4 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 and 1/2 cups milk
- 4 egg yolks
- 1 teaspoon vanilla extract
For the pastry
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 3 large eggs
For the toppin
Make the filling
Toss the diced apples in lemon juice. Set aside. Combine the sugar, flour, cinnamon, nutmeg, and milk in a medium saucepan. Whisk until smooth. Add apples and cook over medium heat until the mixture thickens and begins to boil, stirring constantly. Remove from heat. Beat the egg yolks until thick and pale. Gradually add 1/4 of the hot apple mixture to the yolk, stir vigorously after each addition. Add the tempered egg yolks to the remaining hot mixture, stirring constantly. Bring the mixture back to a boil over medium heat, and cook for 3 minutes. Stir constantly. Remove from heat. Stir in the vanilla extract. Cover with plastic wrap and refrigerate.
Make the puff pastry
Preheat oven to 400ºF degrees. In a large pot, combine the water and butter. Bring to a boil over medium heat. Add the flour and salt. Stir vigorously until the mixture no longer sticks to the sides of the pan and forms a ball. Remove from heat and let cool for 5 minutes. Add the eggs, one at a time, stirring thoroughly with a wooden spoon after each addition. After the final egg, beat mixture until smooth. The mixture will be a thick paste. Use a small cookie scoop to drop the batter onto a parchment paper lined baking sheet. Bake for 25 minutes or until puffed and golden. Allow to cool away from drafts.
Cut the tops off of the pastries, remove the dough soft dough inside, and spoon the filling into the cavity. Replace the tops.
Make the topping
Follow instruction for homemade caramel sauce . Drizzle caramel over the profiteroles.
The puff pastry shells can be made a day ahead. Store them in an airtight container. Don't fill them until they are ready to be served or they will become soggy.
This recipe yields 30 profiteroles.