Baked Apple Cream Rings

Dice the apples finely using a paring knife and gently stew them with cinnamon, lemon, and water over a low heat.

Whisk together mascarpone, heavy cream, vanilla bean seeds, and sugar into a cream and refrigerate.

In a saucepan, bring milk, water, and butter to a boil. Add flour and a pinch of salt, stirring until the dough detaches from the pot. Stir in the eggs one at a time and let the dough cool briefly.

Preheat the oven to 180 degrees Celsius (convection setting).

Transfer the dough into a pastry bag and pipe it in circles onto a baking sheet lined with parchment paper. Sprinkle with almond flakes and bake until golden brown, about 20-25 minutes. Turn off the oven and let the rings cool inside with the door slightly ajar for 10 minutes.

Remove the choux pastry rings from the oven and let them cool completely. Fill them with vanilla cream and apple compote.

The bread knife is now indispensable for cutting the delicate cream rings with ease.

Simone Kemptner wishes you much joy in baking.

www.cookiteasy.at

Baked Apple Cream Rings:

125ml milk
125ml water
90g butter
150g wheat flour
A pinch of salt
4 medium-sized eggs
2 tbsp almond flakes

Filling:

4-5 apples
½ tsp cinnamon
Juice of ½ a lemon
100ml water

200g mascarpone
80ml heavy cream
Seeds from one vanilla pod
3 tbsp powdered sugar