2 oz. (50 g.) butter
2 1/2 oz. (65 g.) plain flour, sifted
Pinch of salt
2 eggs, beaten
1 lb. (450 g.) cooking apples, peeled, cored & sliced
1 oz. (25 g.) sugar
1/4 pt. (150 ml.) double cream
Icing sugar

Put 1/4 pint water and the butter into a medium saucepan. Heat slowly until the butter melts then bring to a brisk boil. Lower the heat and tip in all the flour and salt at once. Stir briskly until the mixture forms a soft ball and leaves the side of the pan. Remove from the heat and cool slightly.

Gradually add the beaten eggs, a little at a time, beating until the mixture is smooth and shiny. Pipe or spoon 16 buns of the mixture on to a buttered baking sheet and bake at 400 degrees for 10 minutes. Remove from the oven and make a slit in the side of each. Return to the oven for a further 5 minutes. Cool on a wire rack.

Poach the apple slices in 1/4 pint water with the sugar for 15 minutes until soft. Cool. Whip the cream until stiff peaks form. Remove the apple slices from the syrup with a slotted spoon, then fold them into the whipped cream. Split the buns, fill with the apple mixture and dust with sifted icing sugar. Makes 16.