Caramel cream puffs

A recipe proposed by the team of Nigay company located in Feurs, Loire.

Logo Nigay anglais

Nigay’s team

Logo Nigay anglais

Nigay's team

A recipe proposed by the team of Nigay company located in Feurs, Loire.

Medium

Preparation: 45 min

Cooking: 20 min

For 15 cream puffs

Which caramels are used in this recipe?

Flavoured aromatic caramel with milk and cocoa

Ingredients

55 g water
55 g whole milk
5 g sugar
5 g salt
50 g butter cut into pieces
60 g flour
2 eggs
70 g heavy cream
40 g flavoured aromatic caramel with milk and cocoa

Directions

In a saucepan, combine milk, water, sugar, salt and butter. Bring to a boil.
Remove from heat and add flour with a spatula.
Heat again and stir vigorously for 1 or 2 min until homogeneous.
Transfer to a bowl. Add the eggs, one at a time, stirring to entirely incorporate egg after each addition.
Transfer to a pastry bag and gently smooth the pointed peaks.
Bake until puffs rise and are golden brown, about 20 min at 170°C. Let cool down.
Meanwhile, in a large bowl, whip cream until stiff peaks are just about to form. Add aromatic caramel and store until next step.
Transfer whipped caramel cream to a pastry bag. Insert the tip into the opening of each pastry and pipe to fill in.
Keep at 4°C before serving.

To order a Box

cuisinez caramel

The first one is free!

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