Here's a second helping from Patisserie at Home (Ryland Peters & Small, April 2013) by Heston Blumenthal alumni, UK pastry chef Will Torrent,a book full of luscious classic desserts. Apple and Calvados crumble choux buns These choux buns have a surprise inside (apple compote and Calvados cream) and on top (crumble crust) – delightful in summer or autumn! icing/confectioners’ sugar, to dust Crumble topping 80 g/5 tablespoons butter, softened 100 g/1/2 cup light brown sugar...