Classic Cream Puffs with Caramel & Vanilla Cream | August 23, 2025
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Classic Cream Puffs with Caramel & Vanilla Cream

 

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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.

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All-Purpose Flour: 150g (1¼ cup)

Purpose: Forms the structure of the puffs, creating a light and airy texture.

 

Salt: A pinch

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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

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