Caramel choux puffs
Published: March 25, 2015 at 3:05 PM
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Serves 6
A little effort
Total time: 1 hr
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There are a couple of techniques involved here: for the choux pastry and caramel, but they aren’t really that tricky and you’ll end up with a seriously impressive pud. The empty, cooked choux buns can be frozen for a few months – defrost them and give them a blast in a warm oven to re-crisp before using.
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Try these impressive caramel choux puffs, then check out our classic macarons, rose and almond choux buns and French crullers.
Ingredients
Nutrition
choux puffs
-
110g plain flour
sifted
-
80g butter
cubed
-
3 eggs
beaten
FILLING
-
250ml double cream
-
1 tbsp icing sugar
-
1 vanilla pod
scraped-out seeds only or 1 tsp vanilla extract
-
150ml thick fromage frais
-
l 4 tbsp thick fromage frais
CARAMEL
- 225g golden caster sugar
Nutrition: per serving
- fat39.4g
- carbs61.8g
- fibre0.6g
- protein8.2g
- salt0.4g
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Method
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step 1
Start by making the choux buns. Have the sifted flour ready in a bowl and keep a wooden spoon on hand. Put the cubed butter and a pinch of salt in a saucepan with 225ml water. Slowly bring to the boil and, when the liquid bubbles furiously, tip in all the flour, remove from the heat and beat vigorously with the wooden spoon. As soon as the mixture starts to leave the sides of the pan, stop beating and spread it out on a plate to cool to warm.
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step 2
Return the warm mixture to the pan and gradually beat in the egg until you have a smooth mixture that drops from a jolted spoon. You may not need to add all the egg. Spoon into a piping bag fitted with a large, plain nozzle (or just use a teaspoon).
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step 3
Heat the oven to 200c/fan 180c/gas 6 and line a large baking sheet with parchment paper. Pipe walnut-sized rounds (or heaped teaspoonfuls) onto the baking sheet, leaving space between each. Bake for 20-25 minutes or until deep golden, puffed and firm. Pierce each base with a skewer to release the steam inside and return to the oven for a couple of minutes. Cool completely on a wire rack.
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step 4
whip the cream with the icing sugar and vanilla seeds until it holds its shape. fold in the fromage frais, then gently marble in the dulce de leche. either cut each choux bun in half and spoon the cream mixture in to fill generously, or use a piping bag fitted with a fine nozzle to pipe the filling into each through the steam hole you made.
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step 5
To make the caramel, put the sugar in a heavy-based pan with 100ml water and heat gently, stirring to dissolve the sugar. Stop stirring and bring the liquid up to a rolling boil; simmer for 5 minutes or so, until the mixture turns a deep amber colour. You may swirl the pan occasionally, but don’t stir or the sugar will clump and crystallise. Carefully add 60ml water, swirling the pan and simmering until the caramel has come together again. Cool for 5 minutes.
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step 6
Cautiously – the caramel is still hot so you should use tongs or two forks – dip each bun into the thick caramel sauce to coat, then stack up on serving plates (sticking together with the caramel). Pour the remaining caramel all over the top.
Check out our choux recipes here, including profiteroles, cream puffs and éclairs…
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