Classic Cream Puffs with Caramel & Vanilla Cream
Ingredients
For the Dough (Choux Pastry):
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- Water: 200 ml (¾ cup)
- Purpose: Provides the liquid needed to create steam, which helps the dough rise in the oven.
- Water: 200 ml (¾ cup)
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- Butter: 50g (1¾ oz)
- Purpose: Adds richness and flavor to the dough, contributing to its tender texture.
- All-Purpose Flour: 150g (1¼ cup)
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- Purpose: Forms the structure of the puffs, creating a light and airy texture.
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- Salt: A pinch
- Purpose: Enhances the flavor and helps balance the sweetness.
- Butter: 50g (1¾ oz)
- Eggs: 4
- Purpose: Provides moisture and structure, helping the dough to rise and hold its shape.
For the Caramel Cream:
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- Sugar: 4 tbsp
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- Purpose: Caramelizes to create a rich, golden caramel that adds a deep flavor to the cream.
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- Heavy Cream (for cooking): 150 ml (⅔ cup)
- Purpose: Combines with the caramelized sugar to create a smooth, creamy texture.
- Sugar: 4 tbsp
- Heavy Cream (for whipping): 300 ml (1¼ cups)
- Purpose: Whipped to create a light and airy texture that blends beautifully with the caramel.
For the Vanilla Cream:
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- Milk: 400 ml (1⅔ cup)
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- Purpose: The base for the custard, providing a smooth and creamy consistency.
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- Vanilla Custard Powder or Cornstarch: 50g (⅓ cup)
- Purpose: Thickens the milk to form a rich vanilla custard.
- Milk: 400 ml (1⅔ cup)
- Sugar: 4 tbsp
- Purpose: Sweetens the custard, balancing the flavors.
- Heavy Cream: 300 ml (1¼ cups)
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- Purpose: Whipped to add a light and fluffy texture to the vanilla cream.
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For the Caramel Frosting (optional):
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- Sugar: 125g (⅔ cup)
- Purpose: Caramelizes to create a glossy, sweet frosting.
- Sugar: 125g (⅔ cup)
- Butter: 45g (1½ oz)
- Purpose: Adds richness and smoothness to the caramel frosting.
- Heavy Cream: 75 ml (⅓ cup)
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- Purpose: Helps achieve a smooth consistency for the frosting.
Instructions
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