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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat.
Add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.
Remove from heat and let cool for 5 minutes.
Add the eggs, one at a time, beating well after each addition until the dough is smooth and glossy.
Transfer the dough to a piping bag fitted with a large round tip. Pipe 1-inch rounds onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 20-25 minutes, or until the puffs are golden brown and puffed. Allow to cool completely.
For the Caramel Cream:
In a small saucepan, combine the granulated sugar and water. Cook over medium heat, without stirring, until the sugar dissolves and turns a deep amber color.
Carefully add the 1/2 cup heavy cream and butter, whisking constantly until smooth. Remove from heat and stir in the vanilla extract. Let cool completely.
In a large bowl, whip the chilled heavy cream until stiff peaks form. Fold in the cooled caramel sauce until well combined.
For the Chocolate Ganache:
Heat the 1/2 cup heavy cream in a small saucepan over medium heat until it begins to simmer.
Allow the ganache to set for a few minutes before serving.
Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes
Kcal: 300 kcal per cream puff | Servings: 12 cream puffs
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