• Home
  • About Me
  • Contact

The Gunny Sack

  • Dinner
  • Dessert
  • Slow Cooker
  • Recipe Index
    • All Recipes
    • Appetizer
    • Beverages
    • Breakfast
    • Crock Pot
    • Dessert
    • Dinner
    • Salad
    • Side
    • Soup
    • Snack
    • Holiday
  • Tutorials
    • All Tutorials
    • Mason Jars
    • Homemade Gifts
    • Party Ideas

Home » Dessert » Pastry » Caramel Apple Cream Puffs

Caramel Apple Cream Puffs

Pin
Share

This post may contain affiliate links to products. If you use those links, I may earn a commission. As an Amazon Associate I earn from qualifying purchases. Learn more here.

Jump to Recipe

Caramel Apple Cream Puffs have a soft, pastry shell with a creamy caramel apple whipped cream filling and caramel syrup on top.

a caramel apple cream puff on a plate with caramel drizzled on top

We recently shared a recipe for pumpkin spice cream puffs but couldn’t leave out the other autumn star: apples! These light and airy pastries filled with delicious caramel apple whipped cream are perfect for fall.

How To Make Cream Puffs

Cream puffs are made with a choux pastry (or pâte à choux). The pastry is made with four kitchen staples: water, butter, flour, and eggs. This same pastry can be used to make other treats such as eclairs and profiteroles. It looks fancy but is actually easy to make.

butter pats in a saucepan

First bring water and butter to a boil over medium-high heat.

add flour to the water and melted butter in the saucepan

Turn the heat to low and stir in all of the flour at once. Remove from the heat and allow the dough to cool for about 5 minutes, stirring occasionally.

stirring the pastry dough in a saucepan

Stir in the eggs one at a time until the dough is smooth. Each time you start mixing in an egg, the dough will separate but keep stirring and it will come together again.

squeezing out the cream puff dough with a pastry bag

Transfer the cream puff dough to a pastry bag fitted with a round tip. Pipe two-inch circles of dough onto a parchment-covered baking sheet.

Do I have to pipe the pastry dough?

No, another option is to scoop the dough onto the parchment using two spoons rather than pipe it. This is how my mom made cream puffs for us when I was a kid.

golden cream puffs baked, and line up on the pan

Bake the cream puffs at 400˚F for 35-40 minutes, until golden brown. Allow them to cool on the pan for several minutes and then transfer to a rack to cool completely.

How should caramel apple cream puffs be stored?

Once the cream puffs shells have cooled, store them in an airtight container for 1-2 days at room temperature. Or store them in the freezer for up to 3 months.

How To Make Caramel Apple Whipped Cream

mixing cream cheese for caramel apple cream puffs

Beat the whipped cream until thickened.

caramel apple cream puff ingredients in a mixing bowl

Add the caramel syrup, ground cinnamon, ground nutmeg, ground allspice, and vanilla extract.

caramel apple cream puffs ingredients being mixed in a bowl

Beat until soft peaks form.

a close view of a delicious caramel apple cream puff

Transfer the caramel apple whipped cream to a pastry bag fitted with a large closed star tip. Pipe the whipped cream onto the bottom half of the puff pastry and then add the top half. Sprinkle with powdered sugar and drizzle with caramel syrup (find my recipe here).

Where are the apples?

There aren’t any actual apples in these caramel apple cream puffs but rather there is the flavor of apple desserts that comes from the spices. That being they are amazing with a layer of apple pie filling (find my recipe here) underneath the whipped cream!

a topdown view of a delicious caramel apple cream puff

When should the caramel apple cream puffs be filled?

These caramel apple cream puffs should be filled close to serving time for the best results. Prepare ahead of time by making the shells and the filling but keep them separate. They can be filled an hour or two before serving time and stored in the refrigerator.

There are two ways to fill them. The first option is to cut the cream puffs in half lengthwise (remove the excess dough inside if desired) and fill the bottom half with creamy pumpkin filling.

The second option is to poke a hole in the side or the bottom of the cream puff with the icing tip. Pipe the filling into the shells.

a close up photo of a caramel apple cream puff

Want more apple desserts? Try these next:

Apple Cider Doughnuts are fried cake donuts that are crispy on the outside, tender on the inside, and packed with apple flavor!

This four ingredient Apple Cobbler Recipe is super easy to make with apple pie filling, cake mix, pumpkin pie spice, and butter!

This recipe for Dutch Apple Pie is so easy to make! Instead of having a double crust like a traditional apple pie this recipe has a fabulous crumble on top.

Easy Apple Crisp recipe with sweet, tender apples topped with a crunchy crumb topping. Apple crisp is best served warm with vanilla ice cream and caramel!

Continue to Content
a caramel apple cream puff on a plate with caramel drizzled on top

Caramel Apple Cream Puffs

Yield: 15
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Caramel Apple Cream Puffs have a soft, pastry shell with a creamy caramel apple whipped cream filling and caramel syrup on top.

Ingredients

Cream Puffs

  • 1 cup water
  • 1/2 cup salted butter
  • 1 cup all-purpose flour
  • 4 eggs

Caramel Apple Whipped Cream

  • 2 cups heavy whipping cream
  • 1/2 cup caramel syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground allspice
  • 2 tsp vanilla extract

Garnish

  • 1 tbsp powdered sugar
  • 1/3 cup caramel syrup

Instructions

Cream Puffs

  1. Preheat the oven to 400˚F.
  2. Bring the water and butter to a boil over medium high heat.
  3. Turn the heat to low and quickly stir in all of the flour until a ball forms.
  4. Remove from heat and allow the dough to cool for about 5 minutes.
  5. Beat in one egg at a time until the dough is smooth.
  6. Transfer the dough to a pastry bag with a round tip. Pipe two-inch circles of dough onto a parchment covered baking sheet.
  7. Bake at 400˚F for 35-40 minutes, until golden brown.
  8. Cool completely on a wire rack. Store at room temperature in an airtight container for 1-2 days or in the freezer for up to 3 months.
  9. When ready to serve, cut the cream puffs in half (removed excess dough is desired) and fill the bottom half with the caramel apple whipped cream.
  10. Replace the top half and sprinkle with powdered sugar and drizzle with caramel syrup.

Caramel Apple Whipped Cream

  1. Beat the heavy whipping cream until thickened.
  2. Add the caramel syrup, ground cinnamon, ground nutmeg, ground allspice, and vanilla extract.
  3. Beat until soft peaks form.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Cuisinart HM-90S Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, White
    Cuisinart HM-90S Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, White
  • Ateco Disposable Decorating Bags, 18-Inch, Pack of 100
    Ateco Disposable Decorating Bags, 18-Inch, Pack of 100
  • Ateco Plain Style Pastry Tip Size 806
    Ateco Plain Style Pastry Tip Size 806
  • Ateco # 846 - Closed Star Pastry Tip 1/2'' Opening Diameter- Stainless Steel
    Ateco # 846 - Closed Star Pastry Tip 1/2'' Opening Diameter- Stainless Steel
Nutrition Information:
Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 234Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 102mgSodium: 106mgCarbohydrates: 13gFiber: 0gSugar: 6gProtein: 4g

Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.

© The Gunny Sack
Cuisine: French / Category: Dessert
Pin
Share
« Jalapeno Popper Bites
Cheese Sauce »

Leave a Reply Cancel reply

You have to agree to the comment policy.

Tonia LarsonHi, I'm Tonia, a lover of food and photography! Fill a gunny sack with ingredients, tie on an apron and let's get cooking!
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
sign up for emails button
Disclosure | Privacy Policy | Nutrition Disclaimer

Categories

Blog Archives

Copyright © 2021 · Tasteful theme by Restored 316

Copyright © 2021 ·Tasteful Theme · Genesis Framework by StudioPress · WordPress · Log in