Salted Caramel Cream Puffs
To ensure your cream puffs stay nice and puffed: 1. Cook the flour long enough so that the dough truly comes together and pulls away from the side of the pan and 2. Add the eggs one at a time, fully beating the dough before the next addition.
- Yield:
24 cream puffs
Ingredients
Cream Puff
3/4 cup water
7 tablespoons unsalted butter, cut into small pieces, sofened
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon, ground
1 cup all-purpose flour
4 large eggs, room temperature
1 large egg, lightly beaten
Salted Caramel Sauce
3/4 cup sugar
1/3 cup heavy cream
2 tablespoons salted butter
2 teaspoons vanilla extreact
1/4 teaspoon salt
Filling
2 1/2 cups heavy cream
1 1/4 cups confectioners' sugar
1 teaspoon vanilla extract
1/3 cup pecan halves, toasted, finely chopped
Directions
- Preheat the oven to 400°F.
- For the cream puffs, combine the water, butter, sugar, salt and cinnamon in a medium Anolon® Advanced Umber nonstick saucepan over medium heat. Bring to a boil, stirring occasionally until the butter melts; add the flour and vigorously stir with a wooden spoon until the dough comes together and pulls away from the side of the pan, about 2 minutes. Remove from the heat and cool, stirring occasionally, 5 minutes. Add one egg to the pot, stirring constantly, and continue stirring until the egg is fully incorporated and the dough comes back together. Repeat with each remaining egg, taking care to fully incorporate each into the dough before the next addition.
- Fill a large pastry bag fitted with a 1/2” plain tip. Pipe 12 (1 1/2”) mounds onto each of two Anolon® Advanced baking sheets. Brush the tops with the beaten egg. Bake until the puffs are golden brown, 30-32 minutes; transfer to a wire rack. Poke a small hole into the bottom or side of each to allow steam to escape. Cool completely and slice each in half horizontally.
- Fill a large pastry bag fitted with a 1/2” plain tip. Pipe 12 (1 1/2”) mounds onto each of the two baking sheets. Brush the tops with the beaten egg. Bake until the puffs are golden brown, 30-32 minutes; transfer to a wire rack. Poke a small hole into the bottom or side of each to allow steam to escape. Cool completely and slice each in half horizontally.
- For the filling, combine the heavy cream, confectioners’ sugar and vanilla extract in a bowl and beat with an electric hand mixer or wire whisk, until the cream holds stiff peaks.
- Arrange the bottom halves of the cream puffs on a platter; top each with the whipped cream. Place the top half of the cream puff on the whipped cream and drizzle generously with the caramel sauce; sprinkle with the nuts. Serve any remaining caramel sauce on the side or refrigerate up to 1 month.