Caramel Chocolate Cream Puffs

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a medium saucepan, combine butter, water, and salt over medium heat. Bring to a boil.

Remove from heat and add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.

Transfer the dough to a mixing bowl. Beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next.

Spoon or pipe the dough onto the prepared baking sheet in 1-inch mounds.

Bake for 20-25 minutes, or until the puffs are golden brown and sound hollow when tapped. Allow to cool completely on a wire rack.

Prepare the Chocolate Filling:

In a large mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Spoon the chocolate cream into a piping bag fitted with a plain or star tip.

Prepare the Caramel Sauce:

In a medium saucepan, combine granulated sugar and water over medium-high heat. Cook, without stirring, until the sugar turns a deep amber color.

Carefully add the heavy cream, stirring constantly. The mixture will bubble vigorously.

Remove from heat and stir in butter, vanilla extract, and a pinch of salt. Allow to cool slightly.

Assemble the Cream Puffs:

Slice the tops off the cooled cream puffs and pipe the chocolate filling into the bottoms.

Replace the tops and drizzle with caramel sauce.

Serve immediately or refrigerate until ready to serve.

Prep Time: 20 minutes

Cooking Time: 25 minutes

Total Time: 45 minutes

Servings: 12 cream puffs