Pastry Chef Juan Contreras at the three Michelin star restaurant Atelier Crenn in San Francisco shows us his creative play on the nostalgic flavors of caramel apple in his Apple Pâte à Choux with Candied Pecans and Caramel. Due to the high fat content, Chef Contreras uses French butter to make his playful Apple Pâte à Choux creations.

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