Candy Apple Cream Puffs

Preparation

• Craquelin Topping

  • In a bowl, cream the butter, brown sugar and food colouring with an electric mixer. With the machine running on low speed, add the flour and salt.
  • Using a rolling pin, roll the mixture out between two sheets of parchment paper until 1/8 inch (3 mm) thick. Refrigerate for 30 minutes.
  • Using a 1 ½-inch (4 cm) round cookie cutter, cut out 24 circles of craquelin. Repeat with the scraps as needed. Spread the craquelin out on a baking sheet lined with parchment paper. Refrigerate.

• Choux Pastry

  • Meanwhile, with both racks in the middle positions, preheat the oven to 375°F (190°C). Line two baking sheets with silicone mats or parchment paper (see note).
  • In a pot, bring the milk, water, butter, sugar and salt to boil. Remove the pot from the heat. Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms into a smooth ball that pulls away from the sides of the pot.
  • Return the pot to medium heat and cook, stirring, for 3 to 4 minutes to dry out the dough. Transfer to a bowl or into the bowl of a stand mixer.
  • Using a wooden spoon or the paddle attachment, mix the dough for 5 minutes to cool and to draw out the humidity. Add the eggs one at a time, mixing well between each addition, until the mixture is shiny and smooth.
  • Transfer into a pastry bag fitted with a large plain tip. On each baking sheet, pipe twelve 1 ½-inch (4 cm) round cream puffs, evenly spacing them out.
  • Place a circle of craquelin over each puff. Freeze at this point, if desired.
  • Bake for 20 minutes. Reduce the oven temperature to 325°F (165°C) and bake for another 15 minutes. Turn off the oven and leave the cream puffs there for to dry for 15 minutes, keeping the oven door slightly ajar with a wooden spoon. Let cool completely on a wire rack, about 1 hour.

• Assembly

  • In a bowl, whisk the whipping cream, dulce de leche and salt with an electric mixer until stiff peaks form. Transfer to a pastry bag fitted with a plain tip.
  • Transfer the apple jelly into a second pastry bag fitted with another plain tip or in a cone of parchment paper.
  • Pierce the bottoms of each cooled cream puff with the piping bag tip and fill with the apply jelly, then the caramel whipped cream (see note). Refrigerate on a baking sheet lined with a silicone mat or parchment paper.
  • In a small pot, bring the sugar, corn syrup and water to a boil. Cook, without stirring, until an amber caramel forms. Remove from the heat.
  • Working one at a time, dip the bottom of each filled cream puff into the hot caramel, being careful not to burn yourself. Use kitchen tongs, as needed. Place the cream puffs back on the baking sheet to let the caramel cool and set at room temperature, about 30 minutes.
  • Insert a wooden stick into the top of each cream puff, if desired. Serve immediately or refrigerate until ready to serve. The cream puffs, once fully assembled, are best enjoyed the day they are made.