Apple-verbena choux (puffs)

Posted on 1 min read

Apple verbena choux blend in nicely with the freshness and delicacy of the month of May while patiently waiting for the summer and local flavours.

Apple-verbena choux (puffs)
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Rezept drucken
Servings Prep Time
8 choux 1 hour
Servings Prep Time
8 choux 1 hour
Apple-verbena choux (puffs)
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Servings Prep Time
8 choux 1 hour
Servings Prep Time
8 choux 1 hour
Ingredients
For the choux
For the cracker
For the verbena cream
For the apple filling
Servings: choux
Units:
Instructions
For the choux and cracker
  1. In a saucepan, melt together the butter, water, sugar and salt.
  2. Once melted, remove from heat and add the flour. Dry out the dough ball on the heat for a few minutes.
  3. Remove and leave the dough to cool, then add the eggs one by one until the dough is homogeneous and sticky (not too liquid!).
  4. Poach the choux pastry using a pastry sleeve on a baking tray.
  5. On the side, make the cracker by mixing the sugar, butter and flour.
  6. When the 3 ingredients form a dough, roll it out to a thickness of 1mm and cut out circles the size of the choux pastry.
  7. When the 3 ingredients form a dough, roll it out to a thickness of 1mm and cut out circles the size of the choux pastry.
For the verbena cream
  1. Make the verbena cream by heating it and then infusing it off the heat with the tea balls (for about 10 minutes).
  2. Cool the cream completely and then whisk it with the mascarpone, vanilla and agave syrup (or icing sugar).
  3. Once the cream has set, set it aside in a cool place for the choux pastry to be assembled.
For the apple filling
  1. Simply peel and cut 2 apples into small pieces and stew them for 30 minutes over low heat in a saucepan.
  2. Once the choux pastry has cooled down, cut off the " top ".
  3. Add a cream base, then the apple filling and pour the cream over it.
  4. Garnish as you wish and enjoy!

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