Golden Caramel Cream Puffs✨Crispy, Creamy & Irresistible

🍮 Cream Filled Caramel Puffs

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Light and airy choux pastry puffs, generously filled with silky vanilla custard and finished with a glossy caramel coating ✨
Crisp on the outside, creamy on the inside, with a deep caramel crunch — classic, elegant, and absolutely irresistible.

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🍰 Ingredients (makes about 18–22 puffs)

Choux Pastry

• Milk — 120 g (½ cup)
• Water — 120 g (½ cup)
• Unsalted butter — 95–100 g (7 tbsp)
• Sugar — 16 g (1 tbsp + 1 tsp)
• Fine salt — 5–6 g (1 tsp)
• All-purpose flour — 145 g (1 cup + 2 tbsp)
• Eggs — 160 g (about 4 medium eggs)

Vanilla Custard Cream

• Milk — 500 g (2 cups)
• Egg yolks — 4 (≈80 g)
• Sugar — 120 g (½ cup + 2 tbsp)
• Cornstarch — 40 g (¼ cup)
• Vanilla extract or paste — 1 tsp
• Unsalted butter — 30 g (2 tbsp)

Optional:
• Heavy cream (30–36%), whipped and folded into the chilled custard for an extra light, creamy texture

Caramel Coating

• Sugar — 150 g (¾ cup)
• Water — 30 ml (2 tbsp)

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👩‍🍳 Instructions

Choux Pastry
1. In a saucepan, combine milk, water, butter, sugar, and salt.
2. Bring to a boil over medium heat until the butter is fully melted.
3. Add flour all at once and stir vigorously until a smooth dough forms and pulls away from the sides.
4. Cook the dough for 1–2 minutes to dry it slightly.
5. Transfer to a bowl and let cool for 5 minutes.
6. Add eggs gradually, mixing well after each addition, until the dough is smooth, glossy, and pipeable.
7. Pipe or spoon mounds onto a parchment-lined baking tray.
8. Bake at 180°C / 350°F for 35–40 minutes, until puffed and golden.
9. Cool completely before filling.

Vanilla Custard Cream
1. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.
2. Heat milk until hot but not boiling.
3. Gradually pour hot milk into the yolk mixture, whisking constantly.
4. Return to the saucepan and cook over medium heat until thickened.
5. Remove from heat, add butter and vanilla, and mix until smooth.
6. Cover with plastic wrap touching the surface and chill completely.
7. (Optional) Fold in whipped cream for a lighter texture.

Filling
1. Pierce the bottom of each puff or slice in half.
2. Fill generously with vanilla custard using a piping bag or spoon.

Caramel Coating
1. Combine sugar and water in a saucepan.
2. Cook over medium heat without stirring until deep amber.
3. Carefully dip the tops of the filled puffs into the caramel.
4. Place on parchment and let set.

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✨ Crisp caramel shell, airy choux, and smooth vanilla cream — these Cream-Filled Caramel Puffs are a timeless pastry favorite.

💬 Team classic custard or custard + whipped cream? 🍮