Cream Puff Recipe

Fancy Cream Puffs

Recipe: Cream Puffs topped with Homemade Caramel

Need something fancy to impress guests or family? Get going on this fun but awe-inspiring caramel cream puff dessert.

Cream Puff Recipe

Fancy Cream Puffs

This recipe has three parts but while it may look imposing at first it’s actually very easy when you break it down into separate sections.

You’ll be making:

  1. Pastry cream
  2. Choux pastry
  3. “Cheat” caramel

Once you master this recipe you can adjust it to your own tastes.

For example, you can make a lemony pastry cream, substituting the cream for the caramel or even look at chocolate filled puffs.

If you want to take it a step further you can turn this into a croquembouche. Long word, I know. Croquembouche is a glamorous French dessert often served at weddings – it’s honestly more difficult to serve and eat than these easy cream puffs though!

Cream Puffs Recipe

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Recipe by Dominique White Course: DessertCuisine: GlobalDifficulty: Easy
Prep time

40

minutes
Cooking time

25

minutes
Total time

1

hour 

5

minutes

These delicious cream puffs are made from a basic choux pastry, filled with pastry cream and drizzled with caramel.

Ingredients – PASTRY CREAM

  • 1 cup milk

  • 2 teaspoons vanilla essence

  • 3 large egg yolks

  • 3 tablespoons sugar

  • 2 tablespoons cornstarch

  • 2 tablespoons butter

  • INGREDIENTS – CHOUX PASTRY
  • 3 eggs for pastry

  • 1 egg for egg wash

  • 200 ml water

  • 2 cups flour

  • 5 tbsp butter

  • 2 teaspoons sugar

  • pinch of salt

  • INGREDIENTS – CARAMEL
  • 4 tablespoons brown sugar

  • ¼ cup water

  • 2 tablespoons butter

Method – PASTRY CREAM

  • Start by heating the milk and vanilla essence until hot but not boiling. Remove from the heat and allow it to sit for 15 minutes.
  • In a separate bowl whisk together the egg yolks, sugar and cornstarch.
  • Add half a cup of the warm milk to the egg mix while still mixing to temper the egg so it does not cook. This is important.
  • Slowly whisk in the rest of the milk.
  • Place back on the stove on medium heat and continuously whisk until it thickens into a thick, still custard.
  • Push this mixture through a sieve to ensure there are absolutely no lumps.
  • Whisk in the butter.
  • Cover with a sheet of cling wrap and push down so it touches the top of the custard. This prevents a skin from forming.
  • Chill before use. You can place it in a piping bag to chill as this will also stop the skin from forming.
  • METHOD – CHOUX PASTRY
  • Place the water and butter in a pot and allow it to melt. Whisk.
  • Add the pinch of salt and sugar and whisk until incorporated.
  • Take off the heat.
  • With a spatula mix in the flour until a smooth, soft dough forms.
  • One by one mix in the eggs. this takes a while and at first it seems like they won’t mix in but stick with it.
  • Preheat the oven to 200°c.
  • Place in a piping bag and pipe onto a greased piping tray. You’re looking for tablespoon sized puffs. Pipe in a circular motion as if you were icing a cupcake.
  • Brush with egg wash.
  • Bake for 25 minutes or until they have puffed up and changed to a light golden colour. It is important that you do not open the oven mid-bake as the puffs will deflate.
  • Remove from oven and place aside to cool.
  • METHOD – CARAMEL
  • Place the sugar and water in a pot and allow it to heat up as the brown sugar melts. Try not to stir.
  • Once it is very hot begin to whisk and put in the butter.
  • Allow it to bubble up and heat up until it reduces to a thin but gooey caramel. Careful, this is hot.
  • METHOD – ASSEMBLY
  • Poke a hole in the bottom of each puff and pipe in a good amount of pastry cream.
  • Dip the tops in caramel and allow it to set.

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