The fist question that you probably have is "What is Choux (pronounced Shoe) Dough? The exact name is pâte à choux and it is the dough used to create those yummy filled pastires you many of us love so much. Eclaires, Cream Puffs, and Benets. This week I have found an amazingly simple way to make it AND a yummy way for you to use it for your family.
Fall means APPLES! This week I have a yummy and quick idea for a sweet morning treat. Apple Breakfast Tart.
Ingredients: 1/4 cup packed brown sugar 1/4 tsp. ground cinmamon 2 medium apples (peele, cored, and sliced thin) 1/3 cup water
2 Tbl. butter 1/2 cup Baking Mix
1) Pre-heat your oven to 400° F. Generously grease a 9 inch glass pie plate with baking spray. In a medium bowl, mix brown sugar and cinnamone. Then toss in the apples and coat them thourougly. Set aside.
2) In a 2 qt saucepan, heat the water and butter to boiling. Reduce the heat to low and add your baking mix. Stir vigourously until the mixture forms a ball. Remove from heat and beat in the eggs one at a time. Continue to beat the dough until it becomes smooth.
3) Pour the dough into your prepared pie dish and spread out evenly. Then arrange your apples on top of the dough within 1 inch of th edge of the pie plate.
4) Bake for about 23 minutes or until the edges are puffed and golden brown. Remove from the oven and cool slightly. Slice with and serve immediately.
Serve alone with a little whipped cream or drizzled maple syrup. Or for a little added protien we like to serve it with a side of scarmbled eggs.