Vanilla caramel cream puffs recipe, these vanilla caramel cream puffs are filled with vanilla pastry cream and a few drops of salted caramel sauce, they’re an exquisite bite size delight!
This is an extremely delicious little dessert, the choux pastry is sweet, the vanilla pastry cream is soft and creamy and then there’s the salted caramel sauce, oh super yummy!
If you like this kind of desserts, you might be interested by my Surprise Lemon Pudding or my Salted Caramel Chocolate Mousse, click on my "Sweet" category for more sweet treats.
1/2 cup (125 ml) water
1/2 cup (125 ml) milk
1 stick + 2 tsp (125 g) unsalted butter
1/2 tsp (2.5 g) salt
2 tsp (10 g) sugar
1 cup + 2 tbsp. (150 g) all-purpose flour
5 large eggs, one by one
Some powdered or icing sugar
Vanilla Pastry Cream:
2 1/2 cups (600 ml) milk
1 vanilla bean, split lengthwise or 2 tsp pure vanilla extract or vanilla bean paste
6 egg yolks
1/2 cup (100 grams) granulated white sugar
4 tbsp. (40 grams) all-purpose flour
4 tbsp. (40 grams) cornstarch (corn flour)
Salted Caramel Sauce:
1 cup (200g) granulated sugar
6 tbsp. (90g) salted butter, diced into small pieces
1/2 cup (120ml) heavy cream
1/4 tsp salt
Powdered or icing sugar to sprinkle on top of puffs
Click here for my choux pastry recipe
Click here for my vanilla pastry cream recipe
You will need to double the ingredients to get enough pastry cream to fill all the puffs, follow the ingredient list on this page
Once the pastry cream has completely cooled, add it to the bowl of your stand mixer fitted with the paddle attachment and whip it on high speed for about 3 minutes to bring some air in it
Pour the cream into a piping bag fitted with an open star tip, set aside until needed, or you can just spoon some pastry cream into the puffs
Click here for my Salted Caramel Sauce recipe
Halve the puffs with the help of a serrated knife/bread knife, if necessary remove any wet dough remaining into the puffs
Pipe a heaping amount of vanilla pastry cream into the bottoms, or simply spoon a dollop of pastry cream inside, top with 1/4 tsp of salted caramel sauce
Once all the puffs are filled and re-assembled, sprinkle them with some icing sugar
These cream puffs will keep up to 4 days stored in your fridge
The most important thing to remember with chou pastry recipes, you must check the thickness of your dough before adding the last egg, and if you decide to add the last egg, beat it well with a fork and add it spoon by spoon. You want your batter to fall into a thick ribbon, when you lift it with a spoon it must form a falling beak.
Piping chou pastry dough with a star tip will help puffs to rise more evenly, but you can also make your puffs very simply by spooning little mounds of dough separated by about two inches on a baking sheet lined with parchment paper.
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