Round choux pastry buns, split and filled with finely chopped stewed apple and whipped cream.
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2 oz butter
2 1/2 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
For the Pastry;
Put 1/4 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 1/4 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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