Table of Contents
Ingredients
For the Dough (Choux Pastry):
Water: 200 ml (¾ cup)
Purpose: Provides the liquid needed to create steam, which helps the dough rise in the oven.
Butter: 50g (1¾ oz)
Purpose: Adds richness and flavor to the dough, contributing to its tender texture.
All-Purpose Flour: 150g (1¼ cup)
Purpose: Forms the structure of the puffs, creating a light and airy texture.
Salt: A pinch
Purpose: Enhances the flavor and helps balance the sweetness.
Eggs: 4
Purpose: Provides moisture and structure, helping the dough to rise and hold its shape.
For the Caramel Cream:
Sugar: 4 tbsp
Purpose: Caramelizes to create a rich, golden caramel that adds a deep flavor to the cream.
Heavy Cream (for cooking): 150 ml (⅔ cup)
Purpose: Combines with the caramelized sugar to create a smooth, creamy texture.
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:
Milk: 400 ml (1⅔ cup)
Purpose: The base for the custard, providing a smooth and creamy consistency.
Vanilla Custard Powder or Cornstarch: 50g (⅓ cup)
Purpose: Thickens the milk to form a rich vanilla custard.
Sugar: 4 tbsp
Purpose: Sweetens the custard, balancing the flavors.
Heavy Cream: 300 ml (1¼ cups)
Purpose: Whipped to add a light and fluffy texture to the vanilla cream.
For the Caramel Frosting (optional):
Sugar: 125g (⅔ cup)
Purpose: Caramelizes to create a glossy, sweet frosting.
Butter: 45g (1½ oz)
Purpose: Adds richness and smoothness to the caramel frosting.
Heavy Cream: 75 ml (⅓ cup)
Purpose: Helps achieve a smooth consistency for the frosting.
Instructions
1. Make the Caramel Cream:
Caramelize the Sugar: In a medium saucepan, add 4 tablespoons of sugar. Heat over medium heat, stirring occasionally, until the sugar melts and turns a deep golden caramel color. This process requires patience—don’t rush it. The sugar will first clump up and then slowly melt. Be cautious as the caramel can quickly go from perfect to burnt.
Tip: Use a heat-resistant spatula and avoid stirring too vigorously to prevent crystallization.
Add Heavy Cream: Once the sugar is fully caramelized, carefully pour in 150 ml (⅔ cup) of heavy cream (for cooking). The mixture will bubble vigorously—be careful of splatters! Continue to whisk until the caramel and cream are fully combined and smooth.
Tip: If the caramel seizes up when adding the cream, gently heat and whisk until it returns to a smooth consistency.
Cool: Remove from heat and allow the caramel cream to cool completely. It will thicken slightly as it cools.
Continued on the next page
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