Apple Crumble and Custard Choux Buns

I have made some choux buns filled with a vanilla custard and apple purée. They were baked with an almond craquelin.

The choux is the most successful I have made so far. The topping gives a welcome crunch and the light brown sugar used gives a wonderful flavour. The centre fillings are comforting and the tastes are lovely. I am very happy with these!