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Apple Cream Buns

These delicious choux pastry buns conceal a traditional mixture of apples and cream, and make a soft and surprising tea-time treat. Make sure the apples are completely cool before folding them into the cream or it will separate.

ingredients

makes 16 buns
50 g (2 oz) butter
65 g (2 1/2 oz) plain flour, sifted
pinch of salt
2 eggs, beaten
450 g (1 lb) Bramley apples, peeled, cored and sliced
25 g (1 oz) sugar
150 ml (5 fl oz) fresh double cream
icing sugar

method

1. Put 150 ml (1/4 pint) water and the butter into a medium saucepan. Heat slowly until the butter melts, then bring to a brisk boil. Lower the heat and tip in all the flour and salt at once.

2. Stir briskly until the mixture forms a soft ball and leaves the side of the pan.

3. Remove from the heat and cool slightly. Gradually add the eggs, a little at a time, beating until the mixture is smooth and shiny.

4. Pipe or spoon 16 buns of the mixture on to a buttered baking sheet. Bake the buns at 200°C (400°F) mark 6 for 10 minutes.

5. Remove from the oven and make a slit in the side of each. Return to the oven for a further 5 minutes. Cool on a wire rack.

6. Poach the apple slices in 150 ml (1/4 pint) water with the sugar for 15 minutes, until soft. Cool.

7. Whip the cream until stiff peaks form. Remove the apple slices from the syrup with a slotted spoon, then fold them into the whipped cream. Split the buns, fill with the apple mixture and dust with sifted icing sugar.

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