Lets rewind the tape on these babies shall we?
Last month I decided I was going to get my act together. I was determined to not scramble, and for once be proactive. I decided I was going to plan out all my desserts and cocktails for the month. This is something I’m sure most great and successfull bloggers do without a second thought.
I also made up my mind and decided I was going to prepare nothing but apple inspired desserts and cocktails the entire month of October.
So here we go, the first week of October rolls around, and let me just say, “Apple Pie Mousse Profiteroles” were definitely no where on the list. The first item actually happened to be “Apple Fritter Inspired Churros”.
Not wanting to blow or give up on my plan. I started out the weekend and made apple fritter inspired churros for my family Saturday night. The were ok… but, I wasn’t no where near wow’ed by them. So, when Sunday morning rolled around I knew I had to up the ante and come up with a better plan of attack.
I knew I definitely wanted to keep the pate au choux inspired dessert. So, I thought why not make some naughty profiteroles? Some profiteroles with an apple inspired twist?
Then… it was all downhill from there. First came the pate au choux, then came the caramelized apples for the apple pie mousse, then came the caramel, and I needed a “pretty bow” to tie everything together hence the pastry leaves.
I won’t deny these are profiteroles require a little bit of time, but if you plan in advance you can totally pulled these off without a sweat!
- 1 cup water
- 8 ounces unsalted butter
- ½ teaspoon kosher salt
- 2 teaspoons granulated sugar
- 1 cup all purpose flour
- 4 large eggs
- 2 medium firm and tart apples, peeled, cored, and diced into ¼” cubes
- 3 tablespoons unsalted butter
- ¼ teaspoon cinnamon
- 3 tablespoons granulated sugar
- pinch nutmeg, freshly grated
- 3 cups heavy whipping cream
- 8 ounces Muirhead cinnamon apple butter
- 2 ounces milk
- 1-1ounce box vanilla pudding mix
- 1 teaspoon vanilla
- Caramelized Apples (see above)
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, diced into large chunks
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 roll ready made pie crust
- heavy cream
- turbinado sugar
- Have your food processor out and ready.
- Preheat oven to 400 degrees F. and line two baking sheets with parchment paper.
- In a non-stick pan bring to a boil water, butter salt and sugar. When it boils remove from heat, add four and stir until it has completely been incorporated.
- Return pan to stove,place over low heat and stir consistently for about 2 minutes.
- Transfer dough into your food processor. Pulse for about 1 minute to allow the dough to cool a little.
- Add eggs one at a time and pulse 15-20 after each addition or until the egg has been completely incorporated before adding the next.
- Mix until the dough is glossy and smooth.
- Transfer dough to a large piping bag fitted with an 807 Ateco tip. Pipe small mounds about 1½ inches in diameter.
- Bake for about 25 minutes, rotate pans half-way through. Turn oven off, open door and leave slightly ajar, leave pans in oven for another 30 minutes. Remove pans from oven and finish cooling profiteroles over a wire rack.
- In a medium non-stick pan melt butter over medium heat, add diced apples, sugar and spices. Sauté over medium heat for about 8 minutes or until apples become tender. Set aside and allow to cool.
- In a medium bowl stir apple butter, milk, vanilla pudding mix and vanilla extract until combined.
- In a large stainless steel bowl whip heavy cream with a hand-held mixer fitted with a whisk attachment until peaks form.
- Fold whipped cream into apple mixture in thirds until incorporated. Lastly fold in cooled caramelized apples.
- In a non-stick sauce pan place granulated sugar, place pan over medium heat, stir occasionally until sugar reaches approx. 350 degrees F.
- Add butter and stir until melted.
- Add heavy cream and vanilla extract, continue to stir until incorporated.
- Remove caramel sauce from heat. Allow to cool.
- Pre-heat oven to 400 degrees F. Line a small baking pan with parchment paper.
- Using a small leaf cookie cutter (approx. 1″) cut out 40-48 leaves. Draw veins with a knife if desired. With a pastry brush, lightly brush each leave with heavy cream then lightly sprinkle with turbinado sugar. Bake for 10-15 minutes or until leaves reach desired color.
- With a serrated knife sliced profiteroles in half crosswise.
- Transfer apple pie mousse into a large piping bag fitted with an 867 Ateco tip.
- Pipe mouse into bottoms of profiteroles, replace top then pipe a little more mouse over the top place leave into the mouse. Repeat with remaining profiteroles.
- Place caramel sauce into a sandwich bag or small piping bag. Cut a tiny bit off the end then drizzle profiteroles with caramel sauce.
- Place profiteroles in the refrigerator until ready to serve.