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
- 2 oz butter
- 2 1/2 oz plain flour sifted
- pinch of salt
- 2 eggs beaten
- 1 lb Bramley apples peeled, cored and sliced
- 1 oz sugar
- 5 floz fresh double cream
- icing sugar
Instructions
- 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.
- Stir briskly until the mixture forms a soft ball and leaves the side of the pan.
- Remove from the heat and cool slightly. Gradually add the eggs, a little at a time, beating until the mixture is smooth and shiny.
- 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.
- 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.
- Poach the apple slices in 150 ml (1/4 pint) water with the sugar for 15 minutes, until soft. Cool.
- 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.
Calories: 103 kcal
Carbohydrates: 9 g
Protein: 1 g
Fat: 7g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 41 mg
Sodium: 37 mg
Potassium: 50 mg
Fiber: 1 g
Sugar: 5 g
Vitamin A: 269 IU
Vitamin C: 1 mg
Calcium: 12 mg
Iron: 1 mg