Have fun giving your creation a name and please describe your recipe.
Appley Goodness. I had my first cream puff this summer, so I knew what the choux pastry would taste like. But i thought they were kind of bland, so I thought, "This is my chance to spice them up a bit." I love apples! So I decided to try cooked cinnamon apples cooled and put in the food processor, keeping out as much juice as I could. Then I made a batch of vanilla pudding and added my apples, put it in the fridge for an hour, then piped into my choux puffs. They were so good. I might even add some caramel this fall.
Tell us about your creation's final texture after baking. Are you happy with it?
My choux was so light and airy – perfect for filling, but crispy enough on the outside not to be soggy from filling. I was really happy with this bake.
Detail how you added a Wisconsin twist to your flavors or presentation.
School has started. That means apples to me, and apples are my favorite.
How did you do?