For 15 servings


200 g Debic Constant Butter (1)

250 g brown sugar

250 g flour (1)

321 g water

25 g milk powder

5 g salt

6 g sugar

146 g Debic Constant butter (2)

176 flour (2)

321 g eggs

Mascarpone cinnamon cream

1000 g Debic Cream Plus Mascarpone

80 g sugar

10 g cinnamon powder

Caramelised apple

150 g apple cubes (0,5 x 0,5 cm)

50 g sugar

50 g Debic Cream Plus Mascarpone

16 g lime juice


Chocolate decorations


Choux craquelin

Mix the Debic Constant Butter (1), the brown sugar and the flour (1).

Roll the dough out to 1.8 mm thickness and cut out in circles of 5 cm.

Bring the water to the boil together with the milk powder, the salt, the sugar and the Debic Constant Butter.

Add the flour (2) and stir well.

Cook at a low temperature.

Bring to the mixing machine, with the butterfly utensil.

Add the eggs in 3 times.

Put the dough in a piping bag and pipe the choux craquelin onto a baking tray.

Place a slice of craquelin dough on the top.

Bake the choux at 200 °C, with the damper closed, for 15 min.

Lower the oven to 160 °C, open the damper and bake for another 15 min.

Mascarpone cinnamon cream

Mix the cinnamon powder with the Debic Cream Plus Mascarpone and add the sugar.

Whip on medium speed till airy.

Caramelised apple

Caramelise the sugar.

In a different cooking pot, heat the mascarpone cream.

When the sugar is brown, pour in the warm cream and stir to a camel.

Add the apple cubes and the lime juice.

Stir over a gentle heat for 10 min.

Let cool down.


Cut a choux open and fill with mascarpone cinnamon cream.

Fill the centre with the caramelised apple.

Finishing touch

Place the cover on top and decorate with a chocolate decoration.