Caramel Cream Puffs. These are not your typical cream puffs. Instead of a vanilla pastry cream, they are filled with a silky caramel cream that is rich and utterly delicious. These sublime cream puffs from genius pastry chef David Lebovitz are filled with bittersweet caramel custard.

This epic, over-the-top, decadent chocolate dessert is made with chocolate pate a choux, filled with caramel frosting and. If the cream puffs still don't feel completely dry and crisp at the end of the baking time, poke a hole in the bottom with a paring knife and place them back into the oven for a few more minutes to crisp up. Start with frozen, store-bought cream puffs and this three-ingredient dessert is a snap. You can cook Caramel Cream Puffs using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Caramel Cream Puffs

You need 115 g of plain flour.
It's 200 ml of warm water.
You need 85 g of butter.
Prepare Pinch of salt.
Prepare 3 of eggs.
You need of Whipped or double cream.
You need of Small can condensed milk.
You need 2 tbsp of Golden syrup.
Prepare Knob of butter.
You need of Icing sugar.

Let the puffs thaw during dinner, then roll them in warm caramel sauce and serve on a bed of hot fudge or. Divide whipped cream evenly among puffs and replace tops. Place cream puffs on serving plates and spoon sauce over tops. Get going on this fun but awe-inspiring caramel cream puff dessert.

Caramel Cream Puffs instructions

Preheat oven to 200 degrees. Bring water to the boil and add butter and salt. When butter melts, gradually add flour cooking out the flour on a low heat..
Remove from heat and allow to rest for 5-10 mins. Then off the heat, add eggs one at a time beating them into the mix. When it all starts coming together and flour is coming off side of pan, turn heat off and set aside..
Fill piping bag with mix and pipe whatever shape / size you like onto parchment paper on baking tray. Small, circular ones worked best for me. Bake in oven for 15 mins then allow to cool for 15 mins..
Cut puffs in half across the middle and set aside. Add knob of butter to pan and add golden syrup and condensed milk. Stir throughout on medium heat until you get thick caramel. Remove from heat and allow to cool slightly before spreading on inside of each puff..
Whip cream with or without sugar to desired consistency and pipe on top of caramel. Replace lids and sieve icing sugar on top. Enjoy..

For example, you can make a lemony pastry cream, substituting the cream for the caramel or even look at chocolate filled puffs. In a saucepan, combine milk, water, sugar, salt and butter. These cream puffs are filled with a perfectly smooth salted caramel diplomat pastry cream and topped with a crunchy sugar crust and salted caramel (of course). Packaged pretty, these make for a. Once puffs are done, slice in half.