SALTED CARAMEL CREAM PUFF RECIPES

SALTED-CARAMEL CREAM PUFFS WITH WARM CHOCOLATE SAUCE ...

Salted-Caramel Cream Puffs with Warm Chocolate Sauce ... image

One secret to pastry chef David Lebovitz's insanely addictive cream puffs is the salted butter he uses to make the perfect caramel custard filling. Slideshow: How to Make Cream Puff Dough

Provided by David Lebovitz

Total Time 1 hours 15 minutes

Yield 8

Number Of Ingredients 23

Ingredients

1 egg (large)
2 egg yolks (large)
¼ cup cornstarch
2 cups whole milk
1?½ cups sugar
2 tablespoons salted butter
1 teaspoon vanilla extract
½ teaspoon flaky sea salt
¾ cup water
6 tablespoons unsalted butter (cubed, at room temperature)
2 teaspoons sugar
½ teaspoon kosher salt
¾ cup all-purpose flour
3 eggs (large at room temperature)
½ cup half-and-half
2 tablespoons unsweetened Dutch-processed cocoa powder
2 tablespoons light corn syrup
2 tablespoons sugar
½ tablespoon salted butter (at room temperature)
4 ounces bittersweet chocolate (finely chopped)
Sliced almonds (for garnish (optional))
Confectioners’ sugar (for garnish (optional))
Flaky sea salt (for garnish (optional))

Steps:

Make the Caramel Custard
Make the Cream Puffs
Make the Chocolate Sauce

CHOCOLATE CREAM PUFFS WITH SALTED CARAMEL CUSTARD FILLING

Chocolate Cream Puffs with Salted Caramel Custard Filling image

A sweet caramel custard stuffed inside a flakey pastry shell doused in rich chocolate ganache and salted caramel — what more could you want out of a dessert? — Leigh-Anne Anderson

Number Of Ingredients 14

Ingredients

1/2 cup unsalted butter
1 cup water
pinch of salt
1 cup all-purpose flour
4 eggs
1 teaspoon vanilla
7 ounce vanilla pudding mix
2 cup whipped cream, such as truwhip (thawed)
1 cup milk
dash of powdered sugar
9 ounce bittersweet chocolate
1 cup whipped cream or truwhip (thawed)
1/2 cup caramel sauce
sea salt, to taste

Steps:

Bring the water and butter to a boil in a large saucepan. Remove from the heat and quickly stir in flour and salt until a dough ball forms. Transfer the mixture to a stand mixer with a hook attachment and add eggs and vanilla until fully combined.Preheat your oven to 425 degrees F. Grease a baking sheet liberally with nonstick cooking spray. Roll the dough into little balls (about 2 to 3 inches) and drop onto the baking sheet. Bake for about 20 to 25 minutes or until they are golden brown.
Mix the vanilla pudding, whipped cream/thawed truwhip, milk, and dash of powdered sugar together until thick. Cover with plastic wrap and chill.
Remove the filling from the fridge and pour into a piping bag. Poke a little hole into the top of each pastry shell (once they've cooled) and pipe filling into them. You want to pipe enough so they are filled but not too much or they'll explode out of the shell.Put the pastries into the fridge and chill for 20 minutes. While the pastries chill, prepare the ganache by melting the chocolate in saucepan over medium heat. Add the whipping cream and mix until the mixture is fully combined. Bring to a boil then simmer for 5 minutes. Remove from the heat.
Take the puffs out of the fridge and carefully dip the tops of each into the ganache. Place in the fridge until the ganache is hardened, about 15 minutes.Once chilled, drizzle with the warm caramel sauce and sprinkle with sea salt. Chill again or serve warm and enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 1132 calories, SugarContent 81 g, FatContent 59 g, CarbohydrateContent 147 g, CholesterolContent 262 mg, FiberContent 5 g, ProteinContent 16 g, SaturatedFatContent 35 g, SodiumContent 985 mg, TransFatContent 0.9 g

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