Caramel cream puffs

Here’s a delicious recipe for Caramel Cream Puffs 🍮—light, airy choux pastry filled with creamy custard and topped with rich caramel sauce.

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🥐 Caramel Cream Puffs

Ingredients

For the Choux Pastry:

• 1/2 cup (120ml) water
• 1/2 cup (115g) unsalted butter
• 1/4 tsp salt
• 1 cup (125g) all-purpose flour
• 4 large eggs

For the Cream Filling:

• 1 cup (240ml) heavy cream
• 2 tbsp sugar
• 1 tsp vanilla extract
• Optional: pastry cream for a richer filling

For the Caramel Sauce:

• 1/2 cup (100g) sugar
• 2 tbsp water
• 2 tbsp unsalted butter
• 1/4 cup (60ml) heavy cream

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Instructions

1️⃣ Make the Choux Pastry

1. Preheat oven to 425°F (220°C).
2. In a saucepan, bring water, butter, and salt to a boil.
3. Remove from heat and stir in flour until a ball forms.
4. Let cool 5 minutes, then beat in eggs one at a time until smooth and glossy.
5. Pipe or spoon small mounds onto a baking sheet lined with parchment.
6. Bake 10 min at 425°F, then reduce heat to 350°F (175°C) and bake 20–25 min until golden and puffed.
7. Let cool completely on a wire rack.

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2️⃣ Make the Cream Filling

1. Whip heavy cream with sugar and vanilla to soft peaks.
2. For a richer filling, fold whipped cream into pastry cream.
3. Fill a pastry bag with cream and pipe into cooled puffs through the bottom or a small slit.

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3️⃣ Make the Caramel Sauce

1. In a small saucepan, combine sugar and water. Heat until sugar melts and turns amber.
2. Remove from heat; stir in butter carefully.
3. Slowly add cream while whisking (mixture will bubble).
4. Let cool slightly before drizzling over filled puffs.

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4️⃣ Assemble

1. Place cream-filled puffs on a serving plate.
2. Drizzle generously with caramel sauce.
3. Optional: sprinkle with sea salt for salted caramel cream puffs.

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💡 Tips

• Make sure puffs are completely cooled before filling to avoid sogginess.
• Caramel sauce can be reheated gently if it thickens.
• For bite-size treats, pipe smaller puffs and caramel drizzle.

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If you want, I can give a shortcut version using store-bought cream puffs or frozen pâte à choux that’s just as impressive but much faster.

Do you want me to do that?