June 7, 2010
“You’re What the French Call…”- Cream Puffs with Caramel Sauce aka Croquembouche Tomorrow is my roommates birthday…and guess who waited until the last minute to bake her up something delish?  That’s right.  This gal!  Luckily, I had the pleasure of working alongside a great chef today who had some extra empty cream puffs and she allowed me to take a few home.  So, okay, I didn’t make the Pate a Choux for this particular recipe, but I didn’t whip up some homemade whipped cream and caramel sauce.  I get brownie points for doing it semi-homemade right? What You Need: Pate a Choux Recipe For the Filling: 1 Cup Heavy Whipping Cream 2 Tbsp. Powdered Sugar 1 Tsp. Vanilla Extract Pinch of Cinnamon (optional) For the Caramel Sauce: 1 Cup Sugar 2 Tbsp. Butter 1/4 Cup Heavy Whipping Cream 1. In a medium bowl, combine the ingredients for the whipped cream filling.  Using a hand mixer or immersion blender, whip the mixture together until it forms a whipped cream that is to your desired stiffness.  Be sure not to over blend it because you’ll then create butter.  Once you’ve created the cream, place the bowl in the fridge to stay cool. 2. Meanwhile, set a small pot on medium heat.  Add the cup of sugar and allow the sugar to melt.  Once is starts to boil and begin to brown begin to stir and toss in the butter.  Allow the butter to melt and continue stirring, away from heat.  Next, pour in the heavy cream (be sure to have the heat off).  Stir until the mixture is well blended.  Set aside to cool. 3. Next, make a small opening in the bottom of your puffs using a knife.  Then, fill a pastry bag or large Ziploc bag with the whipped cream.  Carefully pipe the whipped cream into the small openings.  4. Then, dip one side of the cream puffs into the caramel sauce and place on a pretty plate.  Arrange the cream puffs into a pyramid shape and drizzle with caramel. 

“You’re What the French Call…”- Cream Puffs with Caramel Sauce aka Croquembouche

Tomorrow is my roommates birthday…and guess who waited until the last minute to bake her up something delish?  That’s right.  This gal!  Luckily, I had the pleasure of working alongside a great chef today who had some extra empty cream puffs and she allowed me to take a few home. 

So, okay, I didn’t make the Pate a Choux for this particular recipe, but I didn’t whip up some homemade whipped cream and caramel sauce.  I get brownie points for doing it semi-homemade right?

What You Need:

Pate a Choux Recipe

For the Filling:

1 Cup Heavy Whipping Cream

2 Tbsp. Powdered Sugar

1 Tsp. Vanilla Extract

Pinch of Cinnamon (optional)

For the Caramel Sauce:

1 Cup Sugar

2 Tbsp. Butter

1/4 Cup Heavy Whipping Cream

1. In a medium bowl, combine the ingredients for the whipped cream filling.  Using a hand mixer or immersion blender, whip the mixture together until it forms a whipped cream that is to your desired stiffness.  Be sure not to over blend it because you’ll then create butter.  Once you’ve created the cream, place the bowl in the fridge to stay cool.

2. Meanwhile, set a small pot on medium heat.  Add the cup of sugar and allow the sugar to melt.  Once is starts to boil and begin to brown begin to stir and toss in the butter.  Allow the butter to melt and continue stirring, away from heat.  Next, pour in the heavy cream (be sure to have the heat off).  Stir until the mixture is well blended.  Set aside to cool.

3. Next, make a small opening in the bottom of your puffs using a knife.  Then, fill a pastry bag or large Ziploc bag with the whipped cream.  Carefully pipe the whipped cream into the small openings. 

4. Then, dip one side of the cream puffs into the caramel sauce and place on a pretty plate.  Arrange the cream puffs into a pyramid shape and drizzle with caramel. 

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