Bake: Bake in the preheated oven for 10 minutes at 230°C (446°F). After 10 minutes, reduce the temperature to 200°C (392°F) and continue baking for an additional 10 minutes, or until the puffs are golden brown and crisp. Avoid opening the oven door during baking to prevent collapsing.
Tip: The puffs are done when they are golden brown and sound hollow when tapped on the bottom.
Cool: Allow the cream puffs to cool completely on a wire rack before filling.
5. Assemble the Cream Puffs:
Cut the Puffs: Once the puffs are completely cool, use a serrated knife to cut them in half horizontally. This will create a top and bottom for each puff.
Tip: If the puffs have any soft or soggy spots, discard or trim them before filling.
Fill with Caramel Cream: Whip 300 ml (1¼ cups) of heavy cream (for whipping) to stiff peaks. Gently fold the cooled caramel cream into the whipped cream mixture.
Tip: Be careful not to overmix—fold just until combined to keep the filling light and airy.
Fill the Puffs: Spoon or pipe the caramel cream mixture into the bottom half of each puff.
Top with Vanilla Cream: Spoon or pipe the vanilla cream on top of the caramel cream, then place the top halves of the puffs over the filling.
6. Make the Caramel Frosting (Optional):
Prepare Caramel: In a small saucepan, heat 125g (⅔ cup) of sugar over medium heat, stirring occasionally until the sugar melts and turns a deep caramel color.
Tip: Watch carefully as the sugar can quickly burn. If necessary, adjust the heat to ensure even melting.
Add Butter and Cream: Once the sugar is caramelized, carefully whisk in 45g (1½ oz) of butter and 75 ml (⅓ cup) of heavy cream. The mixture will bubble vigorously—use caution!
Tip: Stir continuously until the mixture is smooth. Let it cool slightly before using.
Drizzle: Drizzle the caramel frosting over the top of the filled cream puffs for a sweet and glossy finish.
Storage:
Refrigeration: Store the cream puffs in the refrigerator to keep them fresh. They are best enjoyed within 2 days of assembly to maintain the crispness of the pastry and the freshness of the cream.
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