Looking for a little patisserie to serve with coffee for elevenses? These beauties are just right. The overall effect is much like an éclair – light choux pastry filled with a cloud of whipped cream – but with much less faffing about. A slice of sweet roasted apple in the middle pairs beautifully with the Sugar & Crumbs Cinnamon Swirl Icing Sugar running through the cream.
- Prep Time : 10 minutes
- Cook Time : 20 minutes
- Yield : 10
- Preheat the oven to 220°C (200°C fan). To make the batter, simply combine the plain flour, milk and eggs and beat thoroughly until there are no lumps remaining.
- Use butter to grease a bun tin, and then pour the batter in to fill each hole about two-thirds of the way up – don’t be tempted to overfill, as true to their name, they puff up beautifully during cooking! Cut the apple into thin wedges and lay one on top of the batter in each hole. Place in the oven and cook for twenty minutes without opening the oven door – this is absolutely key, or they will sink.
- When the time’s up, remove the puffs from the oven and allow to cool for a few minutes in the tin. They should have swollen up fabulously, leaving an open space in the middle (with the apple slice in it). While they’re cooling, add the Sugar & Crumbs Cinnamon Swirl Icing Sugar to the cream and whip until soft peaks form.
- Carefully remove the puffs from the tin – they should come out easily – and fill each one with a generous spoonful of cinnamon cream. Serve immediately.