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Apple Cream Buns

Cakes

Round choux pastry buns, split and filled with finely chopped stewed apple and whipped cream.


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

2 oz butter
2 ½ oz plain flour, sifted
pinch of salt
2 eggs, beaten
1 lb Bramley apples, peeled, cored and sliced
1 oz sugar
5 fl oz fresh double cream
icing sugar

For the Pastry;
Put ¼ pint water and the butter into a medium saucepan. Heat slowly until the butter melts, then bring to a brisk boil. Lower the heat and tip in all the flour and salt at once. Stir briskly until the mixture forms a soft ball and leaves the side of the pan. Remove from the heat and cool slightly. Gradually add the eggs, a little at a time, beating until the mixture is smooth and shiny. Pipe or spoon 16 buns of the mixture on to a buttered baking sheet. Bake at 200C (400F, gas 6) for 10 minutes. Remove from the oven and make a slit in the side of each. Return to the oven for a further 5 minutes. Cool on a wire rack.

For the filling;
Poach the apple slices in ¼ pint water with the sugar for 15 minutes, until soft. Cool. Whip the cream until stiff peaks form. Remove the apple slices from the syrup with a slotted spoon, then fold them into the whipped cream. Split the buns, fill with the apple mixture and dust with sifted icing sugar.





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