Cream Puffs With Caramel Sauce Recipe - Cooking Index
Cream Puffs With Caramel Sauce Recipe - Cooking Index
| Puffs | ||
| 1/4 cup | 49g / 1.7oz | Butter |
| 1 cup | 62g / 2.2oz | All-purpose flour |
| 4 | Eggs | |
| Tangy Vanilla Filling | ||
| 3/4 cup | 148g / 5.2oz | Sugar |
| 3 tablespoons | 45ml | Cornstarch |
| 3 cups | 711ml | Milk |
| 4 | Egg yolks | |
| 8 oz | 227g | Sour cream or plain yogurt |
| 1 1/2 teaspoons | 7.5ml | Vanilla |
| Caramel Sauce | ||
| 1/2 cup | 80g / 2.8oz | Packed brown sugar |
| 1 tablespoon | 15ml | Cornstarch |
| 1/3 cup | 78ml | Light cream |
| 2 tablespoons | 30ml | Light corn syrup |
| 1 tablespoon | 15ml | Butter |
| 1/2 teaspoon | 2.5ml | Vanilla |
CREAM PUFFS: In a medium saucepan, combine butter, 1 cup water, and 1/8 ts. salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat. Cool 10 minutes. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth. Drop batter by heaping tablespoons, 3 inches apart, onto a greased baking sheet. Bake in a 400F oven for 30 to 35 minutes or until golden. Cool on a wire rack. Split puffs and remove any soft dough from inside.
TANGY VANILLA FILLING: In a heavy medium saucepan, combine sugar and cornstarch. Stir in milk. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into beaten egg yolks. Return all of the egg mixture to the saucepan. Bring to a gentle boil. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in vanilla. Pour pudding into a bowl. Cover the surface with clear plastic wrap.
Chill. Before filling cream puffs, stir in sour cream or yogurt.
CARAMEL SAUCE: In a heavy saucepan, mix sugar and cornstarch. Stir in 1/4 cup water. Stir in cream and corn syrup. Cook and stir until bubbly (mixture may appear curdled). Cook and stir for 2 minutes more. Remove from heat. Stir in butter and vanilla. Cool slightly and spoon over filled cream puffs.
Source:
the California Culinary Academy
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