Tatin Profiteroles Recipe

Prepare apples

Peel, halve, and core the apples. Cut each half into 3–4 thick slices (depending on apple size) so the slices hold their shape during caramelization.

Make caramel base in skillet

In a heavy, oven-safe 10–12 inch skillet, add 1 cup granulated sugar and 2 tbs water. Stir gently to moisten the sugar and set over medium heat. Do not stir once it begins to simmer; swirl the pan occasionally until the sugar melts and turns a deep amber color (about 8–12 minutes).

Add butter and flavor

Carefully add 6 tbs unsalted butter to the hot caramel and swirl to combine (mixture will bubble vigorously). Stir in 1 tbs lemon juice, 1 tsp vanilla extract, and 1 tsp fine sea salt until smooth. Reduce heat to low.

Caramelize apples

Arrange the apple slices tightly in the caramel, rounded side down, packing them so they form an even layer. Cook over medium-low heat for 8–10 minutes, spooning caramel over the apples so they glaze and begin to soften but retain shape. Transfer skillet to a low oven (or keep on very low heat) while you make the choux so apples stay warm.

Preheat and prepare baking sheet

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. Fit a piping bag with a 1/2-inch round tip (or use a zip-top bag with corner cut).

Make choux dough

In a medium saucepan combine 1 cup water, 1 cup whole milk, 8 tbs unsalted butter (cut into pieces), 1 tsp granulated sugar, and 1 tsp salt. Bring to a rolling boil over medium heat. Remove from heat and add 2 cups all-purpose flour all at once, stirring vigorously with a wooden spoon until the mixture pulls away from the pan and forms a smooth ball (about 30 seconds). Return to medium-low heat and cook, stirring, for 1–2 minutes to dry the dough slightly.

Incorporate eggs

Transfer the dough to a mixing bowl or stand mixer fitted with a paddle. Beat for 1 minute to cool slightly. Add 6 large eggs, one at a time, beating well after each addition until the dough is glossy and holds a soft peak. You may not need the last egg entirely—stop when the dough falls from the paddle in a thick ribbon. Stir in 1 tsp vanilla extract.

Pipe and bake

Pipe rounds about 1.5 inches (3–4 cm) in diameter spaced 2 inches apart on the prepared sheets. Smooth any peaks with a wet fingertip. Bake at 425°F (220°C) for 10 minutes, then reduce oven temperature to 350°F (175°C) and bake an additional 20–25 minutes until puffed and deep golden brown. DO NOT open the oven during baking. When baked, prick each puff with a small knife to release steam and return to the warm oven (turned off) for 5 minutes to dry out. Cool on a wire rack.

Hollow puffs

When cool enough to handle, slice a small opening in the side or bottom of each puff to allow filling and sauce to penetrate.

Make caramel

In a medium heavy saucepan combine 1 cup granulated sugar and 2 tbs water. Cook over medium heat without stirring until sugar dissolves and turns a rich amber color, swirling the pan occasionally (8–12 minutes).

Finish sauce

Remove from heat and carefully whisk in 6 tbs unsalted butter until combined. Slowly whisk in 3 tbs heavy cream (warm the cream first to reduce splattering). Stir in 1 tsp vanilla extract and 1 tsp fine sea salt. Allow to cool slightly; sauce will thicken as it cools. Keep warm or reheat gently before serving.

Assemble tatin profiteroles

If using the skillet apples as a base, remove apples from the skillet and chop into large chunks or thin wedges (you can also keep whole halves depending on presentation). Place a small spoonful of warm salted caramel sauce into each hollowed profiterole, then add a piece of caramelized apple. Top with a small scoop of vanilla ice cream.

Plate and finish

On each serving plate, place a warm apple wedge or two (from the Tatin). Arrange 3–4 filled profiteroles on top or beside the apple. Drizzle additional warm salted caramel over the profiteroles and apples. Sprinkle with optional chopped toasted nuts and a light dusting of powdered sugar if desired. Serve immediately so the ice cream contrasts with the warm apples and sauce.

Storage notes

Keep leftover caramel in an airtight container in the refrigerator for up to 2 weeks; gently reheat. Choux puffs are best the day made; store unfilled puffs in an airtight container at room temperature up to 1 day or freeze for longer storage and re-crisp in a 300°F (150°C) oven for 5–8 minutes before filling.