Roasted Apple Puffs with Cinnamon Pastry Cream

By Reen

Houston Chronicle Nov. 21, 2012

Ingredients

• Roasted Apples
• Makes 2 cups
• 4 large apples (Ambrosia, Braeburn, Pinata, Pink Lady or Honey Crisp)
• 1/4 cup sugar
• Apple Puffs
• 2 tablespoons sugar
• 2 large egg yolks
• 1 1/2 tablespoons cornstarch
• ¹⁄8 teaspoon ground cinnamon
• 3/4 cup whole milk
• 1 box frozen puff pastry, defrosted
• 1 large egg, lightly beaten
• 2 cups Roasted Apples (see accompanying recipe)
• 1/4 cup heavy whipping cream

Preparation

Step 1

Roasted Apples:
Preheat the oven to 400 degrees. Place a heavy-duty noninsulated cookie sheet in the oven for 10 minutes.

While the pan is heating, cut the apples into ½- to 1-inch pieces. (Do not peel the apples.) Place the apples in a bowl, add the sugar and mix so the apples are evenly coated. Remove the sheet from the oven and spread the apples on the pan.

Return to the oven and bake for 10 minutes. Stir, then bake for about another 10 minutes. Check the apples (they should be soft) and, if necessary, stir then bake for another 5 minutes. Remove the baking sheet from the oven and let the apples cool to room temperature on the pan

Apple Puffs:
In a medium bowl, whisk together the sugar, egg yolks, cornstarch and cinnamon.

Over medium heat, cook the milk in a pot until hot. Slowly whisk into the eggs to temper them.

Pour the mixture back into the pot. Over medium-low heat, cook until the mixture is thick like mayonnaise, stirring constantly with a wooden or heat-resistant rubber spatula. If the mixture gets lumpy, whisk until smooth. Pour or strain into a clean bowl. Cover the surface with plastic wrap to prevent a skin from forming.

Refrigerate until cold, about 1 hour. The pastry cream base can be made a day ahead.

Place the puff pastry on a work surface, and cut out 16 circles, using a drinking glass or round cutter measuring 2¾ inches. Place 8 of the circles on a parchment-lined baking sheet. Cut a 1¾-inch circle out of the center of each of the remaining 8 circles. (You won't need the small circles and other scraps. You can sprinkle them with sugar, bake them and serve as a snack. Or, freeze them for another use.)

Lightly brush the uncut circles along the outside ¼-inch with the beaten egg, taking care not to let any drip down the sides.

Place the rings on top of the circles. With the tines of a fork, prick the inside bottom of the circles. If the puff pastry has gotten very soft, or if it is difficult to handle, place the sheet pan in the refrigerator for 30 minutes before baking. You also can form these a day in advance, and refrigerate until ready to bake.

When ready to bake (no earlier than the morning of serving), preheat the oven to 400 degrees. Bake the puff circles about 5 minutes. Remove the baking sheet from the oven and prick the inside of the puffs with the tines of a fork to deflate them. Return them to the oven and bake about 5 minutes more, until golden brown. If the insides have puffed up again, prick them once more.

Cool to room temperature.
To assemble: Assemble the puffs just before serving.

If the roasted apples have been refrigerated, let them come to room temperature or warm them briefly in the microwave or a 350-degree oven.

Whip the cream until soft peaks form.

Remove the pastry cream from the refrigerator and stir it to break it up a little. Fold the whipped cream into the pastry cream. Place 2 tablespoons of pastry cream inside each puff. Pile ¼ cup of the apples on top. Serve immediately