- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Serving: Serves more than 10
Choux Caramel Puffs
If you are preparing an afternoon tea for friends and family, these caramel choux puffs cannot be missed. Light and airy, they are filled with beautiful caramel and cream to create a treat that will create a lasting memory for your loved ones. You can prepare these sweet snacks the day before and store them in the fridge for up to 3 days, which makes them a delicious sweet to serve after a dinner party. Want to try a gluten free version of this? Use the Gluten Free Choux Pastry recipe from The Desserts Issue.
Recipe Tester Feedback: "Takes a little bit of time but a very easy recipe. If you haven't attempted a choux pastry before, definitely give this one a try!" - Heather
No: Nuts
Contains: Gluten / Dairy / Egg
*Variations: Can be made without Gluten
Preparation Time 25 minutes
Cooking Time 30 minutes
Makes approx. 20 puffs
Cannot be frozen
Ingredients
- Choux buns (*for GF use the recipe in The Desserts Issue):
- water - 140g
- milk - 140g
- butter - 120g, unsalted
- sugar - 1 tsp
- salt - pinch
- plain flour - 150g
- eggs - 4
- icing sugar - 10g, for dusting
- Caramel and cream filling:
- butter - 65g
- sugar - 125g, dark brown
- double cream - 65g
- vanilla - 1/2 tsp, extract
- salt - pinch
- cream - 300g, pure, for whipping
Method
Choux buns:
- Preheat the oven to 180C.
- Add the water (140g), milk (140g), butter (120g only), sugar (1 tsp) and salt (pinch) to the bowl. Program 4 minutes / 100C / Speed 1, measuring cap on.
- Add the plain flour (150g) and program 2:30 minutes / Speed 4, measuring cap on.
- Remove the measuring cap and leave the mixture to cool in the bowl for 20 minutes.
- After 20 minutes, program 2 minutes / Speed 4.5. While the motor is running, slowly add the eggs (4) through the lid one at a time. Be sure to crack the egg into a small cup first to make sure you don't get any shell into your mixture.
- Meanwhile, line baking trays (2) with baking paper.
- Fill the mixture into a disposable piping bag and cut off the bottom 2cm.
- Pipe the puffs slowly onto the lined baking trays so that you have 3cm x 8cm tubes well apart from each other.
- Bake in the oven 25 minutes, until golden. Do not open the oven door at any time during the bake. Reduce the temperature to 150C, remove from the oven, carefully cut slits into each bun and return to the oven for 5-10 minutes. Remove from the oven and leave to cool entirely.
Caramel and cream filling:
- Place the butter (65g only), dark brown sugar (125g), double cream (65g), vanilla extract (1/2 tsp) and salt (pinch) in your clean bowl. Program 10 minutes / Steaming Temperature / Speed 2.
- Transfer into a separate mixing bowl and leave to cool. If you make the caramel filling ahead of time, you may wish to warm slightly to make it easier to work with.
- Clean the bowl and insert the whisk attachment.
- Place the pure cream (300g) in the bowl and whisk on Speed 3.5 until whipped. This depends on the cream but could take between 20-40 seconds. Keep a very close eye on it.
- Add caramel (2 Tbsp only) to the cream and whisk Speed 3 / 5 seconds. Remove the whisk attachment and fill the mixture into a piping bag fitted with a long syringe nozzle.
Assembly:
- Open each choux puff with a knife and spoon some caramel filling inside each one.
- Pipe the cream inside the puff in a swirl motion, then close off. If you do not have piping equipment, you can certainly spoon the cream in.
- Dust with icing sugar (10g). Keep cool.
- You can store any remaining caramel sauce in the fridge in a airtight container for up to 4 weeks. The sauce goes well with apple crumble or vanilla ice cream.
