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Whipped cream and sea salt caramel puffs

These whipped cream and sea salt caramel puffs are even better than regular puffs. You can also use caramel without sea salt if you prefer.

Whipped cream and sea salt caramel puffs
1 hour 20 people Snacks
Whipped cream and sea salt caramel puffs

Ingredients

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  • 165 gram butter
  • 200 ml milk
  • 100 gram all-purpose flour
  • 4 eggs
  • 100 gram caramel, follow our guide here.
  • 1 teaspoon sea salt
  • 300 ml cream
  • 1 tablespoon powdered sugar
Whipped cream and sea salt caramel puffs ingredients
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Kitchen equipment

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  • medium-sized pan
  • wooden spoon
  • 3 piping-bags without nozzle
  • small saucepan
  • whisk
  • oven
  • oven tray lined with parchment paper
  • small knife


Preparation

1 hour 20 people Snacks

View the original recipe via:
https://ohmydish.com/recipe/whipped-cream-and-sea-salt-caramel-puffs


Preparation -- 15 minutes

HEAT milk and butter in the medium-sized pan. Then ADD the flour all at once and combine well using a wooden spoon. Let it cook on low heat for a few minutes, keep on stirring to prevent it from burning.

It's important the choux pastry is cooked enough, otherwise it won't puff during baking. TURN off the heat and let it cool off for a few minutes. ADD the eggs one by one, add the next one when the previous egg has completely incorporated in the batter.

The batter should be thick, smooth and shiny. Let the batter cool off before you add it to the piping-bag. PRE-HEAT the oven to 210 degrees Celsius or 410 degrees Fahrenheit. 

Whipped cream and sea salt caramel puffs
Whipped cream and sea salt caramel puffs

Finishing the whipped cream and sea salt caramel puffs -- 45 minutes

PIPE the choux pastry on the oven tray lined with parchment paper. You can create any size you like, we decided to make kind of small profiteroles, keep in mind they will puff up and become larger during baking.

Dip your finger in some water and create a round top instead of a pointy profiteroles. BAKE in the oven for 10 minutes, or until golden brown depending on your oven.

Don't open the oven door too quickly, otherwise they will collapse. Once they're done, let them cool off slightly and meanwhile create the caramel. You can ready here how you can easily do this. 

As soon as the sugar has become caramel, STIR in 1 teaspoon of sea salt and carefully ADD 100 ml of cream to create a caramel sauce. Let the caramel cool off a bit before adding it to the second piping-bag.

WHIP up about 200 ml of cream and ADD a tablespoon of powdered sugar. ADD the whipped cream to the third piping-bag. Use a small knife to make a small hole in the bottom of the profiteroles.

First make a core of caramel and then FILL the rest with whipped cream. Enjoy!


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