Baked Caramel Apple Éclair Cake
This twist on the classic éclair cake is baked, layered with creamy filling, and topped with caramelized apples and caramel sauce.
Ingredients:
For the Choux Pastry (Éclair Base)
- 1 cup (240ml) water
- ½ cup (113g) unsalted butter
- 1 cup (125g) all-purpose flour
- ¼ tsp salt
- 4 large eggs
For the Apple Caramel Filling
- 3 medium apples, peeled, cored, and diced
- ¼ cup (50g) brown sugar
- 1 tbsp butter
- ½ tsp cinnamon
- 1 tsp lemon juice
For the Cream Filling
- 1 package (8 oz / 225g) cream cheese, softened
- 1 cup (240ml) heavy cream
- ½ cup (60g) powdered sugar
- 1 tsp vanilla extract
For the Caramel Drizzle
- ½ cup (120ml) caramel sauce (store-bought or homemade)
Instructions:
1. Make the Choux Pastry (Éclair Base)
- Preheat oven to 400°F (200°C). Grease and line a 9x13-inch baking pan.
- In a saucepan, heat water, butter, and salt over medium heat until the butter melts.
- Add the flour all at once and stir vigorously until it forms a dough ball (about 2 minutes).
- Remove from heat and let cool for 5 minutes.
- Add eggs one at a time, mixing well after each until smooth.
- Spread the dough evenly in the prepared pan.
- Bake for 25-30 minutes, until puffed and golden brown. Let cool completely.
2. Prepare the Caramelized Apples
- In a skillet over medium heat, melt butter, then add apples, brown sugar, cinnamon, and lemon juice.
- Cook for about 5 minutes, until the apples are soft and caramelized. Let cool.
3. Make the Cream Filling
- Beat cream cheese until smooth.
- Add powdered sugar and vanilla, then mix in heavy cream until thick and fluffy.
4. Assemble the Cake
- Spread the cream filling evenly over the cooled éclair base.
- Top with caramelized apples.
- Drizzle with caramel sauce.
- Chill for at least 2 hours before serving.
Serving Tip:
Slice into squares and serve cold or slightly warmed for a gooey caramel effect!
Would you like a homemade caramel sauce recipe as well?
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