Apple verbena choux (puffs)

Name: Apple-verbena choux (puffs)
Total time: 1 h
Yield: 8 choux
Ingredients: 200 ml water; 70 g Butter; 120 g icing sugar; 1 tsp salt; 1 tsp sugar; 3 eggs; 60 g brown sugar; 60 g Butter; 60 g flour; 250 g full cream; 120 g mascarpone; 1 pod vanilla; 2-3 balls verbena tea (here: Jardin des Monts: Verbena tea-white raspberry tree); 1 tbsp icing sugar (or 1 tsp of agave syrup); 2 apples; 1 tbsp brown sugar

29.05.202108.03.2023 1 min read

Apple verbena choux blend in nicely with the freshness and delicacy of the month of May while patiently waiting for the summer and local flavours.

Apple-verbena choux (puffs)

CourseSweets
CuisineFresh & Healthy

Servings	Prep Time
8 choux	1 hour

Servings	Prep Time
8 choux	1 hour

Apple-verbena choux (puffs)

CourseSweets
CuisineFresh & Healthy

Servings	Prep Time
8 choux	1 hour

Servings	Prep Time
8 choux	1 hour

Ingredients

For the choux

200 ml water
70 g Butter
120 g icing sugar
1 tsp salt
1 tsp sugar
3 eggs

For the crackers

60 g brown sugar
60 g Butter
60 g flour

For the verbena cream

250 g full cream
120 g mascarpone
1 pod vanilla
2-3 balls verbena tea here: Jardin des Monts: Verbena tea-white raspberry tree
1 tbsp icing sugar or 1 tsp of agave syrup

For the apple filling

2 apples
1 tbsp brown sugar

Servings: choux

Units:

Instructions

For the choux and cracker

In a saucepan, melt together the butter, water, sugar and salt.
Once melted, remove from heat and add the flour. Dry out the dough ball on the heat for a few minutes.
Remove and leave the dough to cool, then add the eggs one by one until the dough is homogeneous and sticky (not too liquid!).
Poach the choux pastry using a pastry sleeve on a baking tray.
On the side, make the cracker by mixing the sugar, butter and flour.
When the 3 ingredients form a dough, roll it out to a thickness of 1mm and cut out circles the size of the choux pastry.

For the verbena cream

Make the verbena cream by heating the cream and then infusing it off the heat with the tea balls (for about 10 minutes).
Cool the cream completely and then whisk it with the mascarpone, vanilla and agave syrup (or icing sugar).
Once the cream has set, set it aside in a cool place for the choux pastry to be assembled.

For the apple filling

Simply peel and cut 2 apples into small pieces and stew them for 30 minutes over low heat in a saucepan.
Once the choux pastry has cooled down, cut off the "top".
Add a cream base, then the apple filling and pour the cream over it.
Garnish as you wish and enjoy!

Bouche Bée

Je m’appelle Bérangère et suis une passionnée de cuisine depuis toujours. Mais c’est à ma grand-maman Marie que je dois le virus de la pâtisserie. Nos traditionnelles sessions pâtisserie du dimanche sur la table en marbre, durant lesquelles j’ai appris à battre la crème, à abaisser la pâte et à surveiller la cuisson de nos confections sucrées, m’ont incitée à m’emparer de la cuisine et à concocter mes premières recettes, en autodidacte. Aujourd’hui, avec la création de « Bouche Bée », l’aventure prend un nouveau tournant! Le relooking complet du blog propose désormais plus de rubriques et de photos, des recettes avec/sans gluten maison, des suggestions de saisons, des associations audacieuses, de nouvelles collaborations, la participation à des événements locaux et bien plus encore.