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–+ servings

Caramel Apple Cream Puff Ring

This showstopper pairs airy choux pastry with silky mascarpone cream, spiced apples, and salted caramel. A stunning centerpiece worth every step.
Caramel Apple Cream Puff Ring
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine French
Servings 10 servings
Calories 476 kcal
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Equipment

  • piping bag
  • candy thermometer

Ingredients  

For the Salted Caramel

  • 3/4 cup Granulated Sugar
  • 1/4 cup Water
  • 1/2 cup Heavy Cream, Warmed
  • 3 tbsp Unsalted Butter
  • 1/2 tsp Fine Sea Salt

For the Apples

  • 3 cups Peeled Diced Apples
  • 3 tbsp Unsalted Butter
  • 1/3 cup Light Brown Sugar
  • 2 tsp Cornstarch
  • 1 tsp Ground Cinnamon
  • 1 tbsp Fresh Lemon Juice

For the Choux Ring

  • 1/2 cup Water
  • 1/2 cup Whole Milk
  • 1/2 cup Unsalted Butter
  • 1 tsp Granulated Sugar
  • 1/4 tsp Fine Sea Salt
  • 1 cup All-Purpose Flour
  • 4 Large Eggs
  • 1 Large Egg, Beaten
  • 1/3 cup Sliced Almonds

For the Cream

  • 8 oz Mascarpone Cheese
  • 1 1/2 cups Heavy Cream
  • 1/2 cup Powdered Sugar
  • 1 tsp Pure Vanilla Extract

Instructions 

  1. Cook the granulated sugar and water in a saucepan over medium heat without stirring until deep amber. Remove from the heat, carefully whisk in the warm cream, then whisk in the butter and salt. Cool the caramel until thickened.
  2. Cook the apples and butter over medium heat for 4 minutes. Add the brown sugar, cornstarch, cinnamon and lemon juice, then cook for 3 to 5 minutes until the apples are tender and glazed. Cool completely.
  3. Heat the oven to 400 F and line a baking sheet with parchment paper. Bring the water, milk, butter, sugar and salt to a boil, then add the flour all at once and stir vigorously until a smooth film forms on the bottom of the pan.
  4. Transfer the dough to a mixing bowl and cool for 5 minutes. Beat in the 4 eggs one at a time until the dough is glossy and slowly falls from the beater in a thick ribbon.
  5. Pipe the dough into a thick 8-inch ring, adding a second ring directly beside it and a third ring centered on top. Brush with the beaten egg and sprinkle with sliced almonds.
  6. Bake for 15 minutes, reduce the oven to 350 F and bake for another 30 to 35 minutes until deeply golden and firm. Turn off the oven, open the door slightly and leave the ring inside for 15 minutes before cooling completely.
  7. Beat the mascarpone, heavy cream, powdered sugar and vanilla to firm peaks. Split the cooled choux ring horizontally and spoon the cream over the bottom half.
  8. Add the cooled apples and a generous drizzle of salted caramel over the cream. Replace the top of the ring and drizzle with more caramel before serving.

Nutrition

Serving: 1servingCalories: 476kcalCarbohydrates: 45gProtein: 5gFat: 31g
Keyword apple dessert, caramel apple cream puff, choux pastry ring, Paris-Brest style dessert

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