Classic Cream Puffs with Caramel & Vanilla Cream
Ingredients
For the Dough (Choux Pastry):
Water: 200 ml (¾ cup)
Purpose:Â Provides the liquid needed to create steam, which helps the dough rise in the oven.
Butter: 50g (1¾ oz)
Purpose:Â Adds richness and flavor to the dough, contributing to its tender texture.
All-Purpose Flour: 150g (1¼ cup)
Purpose:Â Forms the structure of the puffs, creating a light and airy texture.
Salt:Â A pinch
Purpose:Â Enhances the flavor and helps balance the sweetness.
Eggs:Â 4
Purpose:Â Provides moisture and structure, helping the dough to rise and hold its shape.
For the Caramel Cream:
Sugar:Â 4 tbsp
Purpose:Â Caramelizes to create a rich, golden caramel that adds a deep flavor to the cream.
Heavy Cream (for cooking):Â 150 ml (â…” cup)
Purpose:Â Combines with the caramelized sugar to create a smooth, creamy texture.
Heavy Cream (for whipping): 300 ml (1¼ cups)
Purpose:Â Whipped to create a light and airy texture that blends beautifully with the caramel.
For the Vanilla Cream:
Milk:Â 400 ml (1â…” cup)
Purpose:Â The base for the custard, providing a smooth and creamy consistency.
Vanilla Custard Powder or Cornstarch:Â 50g (â…“ cup)
Purpose:Â Thickens the milk to form a rich vanilla custard.
Sugar:Â 4 tbsp
Purpose:Â Sweetens the custard, balancing the flavors.
Heavy Cream: 300 ml (1¼ cups)
Purpose:Â Whipped to add a light and fluffy texture to the vanilla cream.
For the Caramel Frosting (optional):
Sugar:Â 125g (â…” cup)
Purpose:Â Caramelizes to create a glossy, sweet frosting.
Butter: 45g (1½ oz)
Purpose:Â Adds richness and smoothness to the caramel frosting.
Heavy Cream:Â 75 ml (â…“ cup)
Purpose:Â Helps achieve a smooth consistency for the frosting.
Instructions
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