Chocolate Cream Puffs with Salted Caramel Custard Filling

A sweet caramel custard stuffed inside a flakey pastry shell doused in rich chocolate ganache and salted caramel —...
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Chocolate Cream Puffs

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A sweet caramel custard stuffed inside a flakey pastry shell doused in rich chocolate ganache and salted caramel — what more could you want out of a dessert? — Leigh-Anne Anderson

Ingredients

For the pastry:

  • 1/2 Cup unsalted butter
  • 1 Cup water
  • Pinch of salt
  • 1 Cup all-purpose flour
  • 4 eggs
  • 1 Teaspoon vanilla

For the filling:

  • 7 Ounces vanilla pudding mix
  • 2 Cups whipped cream, such as truwhip (thawed)
  • 1 Cup milk
  • Dash of powdered sugar

For the ganache/caramel:

  • 9 Ounces bittersweet chocolate
  • 1 Cup whipped cream or truwhip (thawed)
  • 1/2 Cup caramel sauce
  • Sea salt, to taste

Directions

For the pastry:

Bring the water and butter to a boil in a large saucepan. Remove from the heat and quickly stir in flour and salt until a dough ball forms. Transfer the mixture to a stand mixer with a hook attachment and add eggs and vanilla until fully combined.

Preheat your oven to 425 degrees F. Grease a baking sheet liberally with nonstick cooking spray. Roll the dough into little balls (about 2 to 3 inches) and drop onto the baking sheet. Bake for about 20 to 25 minutes or until they are golden brown.

For the filling:

Mix the vanilla pudding, whipped cream/thawed truwhip, milk, and dash of powdered sugar together until thick. Cover with plastic wrap and chill.

 

For the ganache/caramel:

Remove the filling from the fridge and pour into a piping bag. Poke a little hole into the top of each pastry shell (once they've cooled) and pipe filling into them. You want to pipe enough so they are filled but not too much or they'll explode out of the shell.

Put the pastries into the fridge and chill for 20 minutes. While the pastries chill, prepare the ganache by melting the chocolate in saucepan over medium heat. Add the whipping cream and mix until the mixture is fully combined. Bring to a boil then simmer for 5 minutes. Remove from the heat.

Take the puffs out of the fridge and carefully dip the tops of each into the ganache. Place in the fridge until the ganache is hardened, about 15 minutes.

Once chilled, drizzle with the warm caramel sauce and sprinkle with sea salt. Chill again or serve warm and enjoy!

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.