Cream Filled Caramel Puffs
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- 2 Baking sheets
- Rolling Pin
- Piping bags
- Medium saucepan
INGREDIENTS
- Crumble coating:
- ¾ cup/110 grams all-purpose flour
- ½ cup/110 grams white sugar
- ⅓ cup/80 grams cold unsalted butter, cubed
- Choux pastry:
- ⅔ cup/150 grams whole milk
- ⅔ cup/150 grams water
- ½ cup/120 grams unsalted butter
- 1½ tablespoons/20 grams white sugar
- 1¼ teaspoons/7 grams fine salt
- 1½ cups/180 grams all-purpose flour
- About 4 large eggs/200 grams, lightly beaten
- Vanilla cream:
- 2 cups/500 grams whole milk
- 6 large egg yolks/100 grams
- ⅓ cup/80 grams white sugar
- 6 tablespoons/50 grams cornstarch
- 2 tablespoons vanilla extract or vanilla bean paste
- ⅔ cup/150 grams heavy cream
- Caramel coating:
- 2 cups/400 grams white sugar
- Just enough water to moisten the sugar
INSTRUCTIONS
- To make the crumble, combine the flour, sugar, and butter in a stand mixer fitted with the paddle attachment. Mix on low until a uniform dough forms. Roll the dough between two sheets of parchment paper until thin—about ⅛ inch/3 mm. Freeze until firm, then cut into rounds the same size as the piped choux (4 to 5 cm in diameter). Return to the freezer until ready to use.
- Preheat the oven to 340°F (170°C). Line a baking sheet with parchment paper.
- For the choux pastry, combine the milk, water, butter, sugar, and salt in a medium saucepan. Bring to a boil over medium heat. Remove from heat, add the flour all at once, and stir vigorously until a dough forms. Return to medium heat and stir constantly for 1 to 2 minutes to dry the dough slightly. Transfer to a stand mixer fitted with the paddle attachment and mix on low to cool for a few minutes. Gradually add the eggs, mixing well between each addition, until the dough is smooth, glossy, and holds a soft peak.
- Transfer the dough to a piping bag fitted with a small round tip. Pipe 4 to 5 cm rounds onto the prepared baking sheet, spacing them apart. Place a frozen crumble disc on top of each mound of dough. Bake for 30 to 35 minutes, or until puffed and golden brown. Cool completely before filling.
- For the vanilla cream, bring the milk to a boil in a medium saucepan. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and vanilla. Slowly pour the hot milk over the egg mixture while whisking, then return the mixture to the saucepan. Cook over medium-low heat, whisking constantly, until the cream thickens and begins to bubble. Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate for at least 2 hours.
- Once chilled, whip the heavy cream to stiff peaks. Fold into the pastry cream until fully incorporated. Transfer the finished diplomat cream to a piping bag. Cut a small hole in the bottom of each puff and pipe in the vanilla cream.
- To make the caramel, place the sugar in a clean saucepan and add just enough water to moisten it. Cook over medium heat, gently swirling the pan (do not stir) until the caramel turns a deep amber color. Remove from heat.
- Working quickly and carefully, dip the tops of the filled puffs into the hot caramel using a paring knife or tongs. Place caramel-side up on a sheet of parchment to cool and harden.
- Serve once the caramel has set.
MY NOTES
FAQ
Can caramel puffs be frozen before adding the caramel coating?
Yes, but there are important considerations to preserve quality. After baking the choux and allowing them to cool completely, store the unfilled shells in an airtight container or freezer-safe bag. They can be frozen for up to one month. To use, thaw them uncovered at room temperature and then refresh them in a 325°F (160°C) oven for about 5 to 7 minutes to restore crispness. Let them cool fully before filling and dipping in caramel. Never freeze caramel-coated puffs, as caramel absorbs moisture and becomes sticky or weeps when defrosted. Properly managing the freeze-thaw cycle ensures your caramel puffs maintain their structure and texture.
Prevent the choux pastry from collapsing after baking
It’s essential to bake the choux pastry thoroughly and manage steam correctly. The oven must be fully preheated to 340°F (170°C), and the choux should not be removed until deeply golden and firm—this usually takes 30 to 35 minutes. Avoid opening the oven door during the first 25 minutes of baking, as sudden temperature changes can cause collapse. After baking, turn off the oven, crack the door, and let the puffs sit inside for 5 to 10 minutes to allow gradual cooling. Poking a small hole in each puff’s base after baking also helps release steam, preserving their crisp shell and hollow interior, which is crucial for successful caramel puffs.
What causes the caramel puffs to go soggy?
Caramel puffs can go soggy for several reasons, mainly due to moisture retention in the pastry or improper storage. Underbaked choux shells retain excess moisture, so ensure they are golden brown and hollow before removing from the oven. After baking, pierce the bottom of each puff to release residual steam, then cool completely before filling. Moisture from the cream filling can also soften the shell over time, especially if the puffs are filled too early. Finally, humidity from refrigeration or a sealed container can cause the caramel to become sticky and the pastry to lose its crispness. Always store caramel puffs uncovered or loosely covered at room temperature and serve within hours of assembling.
Can I make caramel puffs in advance?
The choux shells can be baked and frozen up to one month ahead, then thawed and re-crisped in the oven before filling. The vanilla or diplomat cream can be prepared up to two days in advance and stored in the refrigerator. However, do not assemble the puffs more than a few hours before serving, as the cream can soften the shells and the caramel will eventually become sticky. For best results, fill the puffs and dip them in caramel the same day, ideally shortly before serving, to preserve the texture and glossy finish of the caramel puffs.
What is the difference between diplomat cream and pastry cream?
Pastry cream is a thick, cooked custard made from milk, egg yolks, sugar, and cornstarch. It forms the base for many classic desserts. Diplomat cream, used in caramel puffs, is a lighter variation made by folding whipped cream into chilled pastry cream. This creates a smoother, airier texture that works well in filled pastries without making the choux soggy too quickly. While pastry cream alone can feel dense, the addition of whipped cream in diplomat cream adds volume and a softer mouthfeel. This makes diplomat cream ideal for caramel puffs, as it balances richness and lightness while still being stable enough to hold its shape during piping and serving.
How do I keep the caramel coating from becoming sticky?
It is critical to control humidity and exposure to air. Caramel absorbs moisture from the environment, so avoid storing caramel puffs in the refrigerator or in sealed containers. After dipping the filled puffs in hot caramel, place them on parchment paper and allow them to cool completely in a dry room. Use the caramel immediately after it reaches a deep amber stage to ensure a crisp finish. If needed, you can add a small amount of lemon juice or corn syrup to the sugar to help stabilize the caramel and reduce the chance of crystallization or tackiness during storage.
What is the choux pastry consistency for piping the caramel puffs?
The choux pastry is ready for piping the puffs when it is smooth, glossy, and forms a soft peak that slowly bends but does not drip off a spatula. After cooking the flour mixture and transferring it to a stand mixer, you must add the eggs gradually, checking consistency after each addition. The dough should be firm enough to hold its shape when piped but soft enough to flow smoothly through a piping bag. If it is too stiff, the puffs won’t rise well; too loose, and they’ll spread out. Always test a small amount before piping the full batch to ensure the texture is ideal for forming uniform caramel puffs.
