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Vanilla Caramel Cream Puffs Pinterest

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!

Piping the puffs or not:

  • I like to pipe my puffs, here I used a large open star tip like I’m using in my original choux pastry recipe, you can use a simple round tip if you want
  • To pipe even puffs, I use a macaron silicon mat and just fill all the circles, bear in mind that the puffs will rise while baking and as a result they’ll be larger once baked. You can make a template by drawing a series of circles of 1 1/2 inches (4 cm) diameter with a space of 2 inches in between on a sheet of parchment paper and turn it over on a baking sheet
  • You can also make this recipe in a much simpler and quicker fashion than I did here by simply spooning the choux pastry instead of piping it

Filling the puffs:

  • This time I just halved the puffs, piped a heaping amount of pastry cream in the bottoms, topped it with a 1/4 tsp of salted caramel
  • This choux pastry recipe yields about 30 to 34 puffs depending on size, when making my vanilla pastry cream you will need to double the ingredients to get enough pastry cream to fill all the puffs

Can I make it in advance:

  • You can make the puffs and the pastry cream one day ahead
  • You can make the salted caramel sauce up to 5 days ahead

To make this recipe, have ready:

  • about 30 to 34 puffs, my choux pastry recipe is here
  • my vanilla pastry cream, don’t forget to double the ingredients as per listed below, click here for the recipe
  • my salted caramel sauce, click here for the recipe
  • Important: When making cream puffs, it is better to measure your ingredients in grams with the help of a scale for more accuracy.

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.

  • 30 - 34 pieces
  • Medium
  • 2 h 30

Recipe :

Ingredients:

Choux pastry:

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

Make the puffs:

Click here for my choux pastry recipe

Make the vanilla pastry cream:

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

Make the salted caramel sauce:

Click here for my Salted Caramel Sauce recipe

Assembly:

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

Note:

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.

Enjoy!

If you like this recipe, please leave me a comment, rate it, pin it for later or share it, Thanks! It means the world to me!

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