Caramel Apple Cookies | Bring Sn Unforgettable Enjoyable Feeling

I’m wondering what to do with the apples in the fridge, then try making cookies. Instead of cream or Chantilly cream, I make whipped caramel and apple ganache, which have a rich flavor perfect for fall.

♥ Ingredient

12 Choux

Caramel Sauce

200g sugar

150g heavy cream

50g unsalted butter

♥ Recipe

1. Put a little sugar in the pot and stir to dissolve.

2. Gradually add the sugar and melt the sugar completely.

3. When the sugar dissolves and turns brown, turn off the heat and add fresh cream, leave at room temperature. Be careful, as the mixture boils immediately when you add the cream.

4. After the cream has set and the bubbles have settled, add the butter and melt.

Caramel Ganache Montee

200g heavy cream

200g white chocolate

80g caramel sauce

200g heavy cream

♥ Recipe

1. In a saucepan, place heavy cream-A in a small saucepan and bring to a boil.

2. In a mixing ball, add the white chocolate; Pour the boiling double cream on top and mix well.

3. When the chocolate is completely melted, mix in the caramel sauce.

4. Add Heavy Cream-B and mix thoroughly.

5. Blend the mixture to emulsify with a hand mixer and chill for at least 12 hours in the refrigerator.

6. Remove from refrigerator and beat until stiff with a hand blender just before using.

Apple sauce

2 apples,

80g sugar,

30g unsalted butter

1/2 sprig of vanilla bean

♥ Recipe

1. Peel and core the apples, cut into cubes 2~3 mm long and thick.

2. Put the apples and sugar in a saucepan over low heat.

3. At first, cover the lid and simmer, when the apples begin to ripen, open the lid to reduce moisture.

4. When the apples appear to be ripe, add the butter and vanilla and sauté until the apples have evaporated.


60g unsalted butter

60g sugar

60g pastry flour

3g cinnamon powder

♥ Recipe

1. In a mixing bowl, add softened butter and whisk; Mix with sugar, pastry flour and cinnamon powder.

2. Knead the dough into a mass; Cover with cling film and roll the dough into 2~3mm thick pieces.

3. Store the powder in the freezer until use.


2 eggs

120ml water

50g unsalted butter

2g salt

75g cake flour


1. In a pot, bring to a boil the water, butter and salt; Once the butter has melted, add the pastry dough.

2. When the dough is finished mixing, reduce the heat to low and stir until a thin film forms on the bottom of the pan.

3. Put the dough in a bowl and let it cool a bit.

4. In another bowl, beat the eggs and slowly add the flour, stirring with a spatula.

5. Put the dough into a piping bag and place it on a mold with a diameter of 3~3.5cm.

6. Remove the cookie dough from the freezer and use a cookie cutter to cut the dough out; Place on choux dough.

7. Bake in preheated oven at 180℃ for 25~30 minutes. Do not open the oven until the dough is fully cooked; choux may crash.


1. Remove the caramel ganache and beat with a hand mixer.

2. Put the whipped ganache caramel, apple filling and caramel into each piping bag.

3. Cut the top of the choux cookie and pour in the cream and filling.