These cream puffs from Cloudy Kitchen will delight your family and guests!
Salted Caramel Pastry Cream
- 450g whole milk 450g whole milk
- 300g heavy cream 300g heavy cream
- Domino® Golden Sugar 315g 315g Domino® Golden Sugar
- 2 tsp. salt 2 tsp. salt
- 55g cornstarch 55g cornstarch
- Domino® Golden Sugar 90g 90g Domino® Golden Sugar
- 1 egg 1 egg
- 75g egg yolks (about 4 yolks) 75g egg yolks (about 4 yolks)
- 1 tsp. vanilla bean paste or vanilla extract 1 tsp. vanilla bean paste or vanilla extract
- 30g unsalted butter, at room temperature 30g unsalted butter, at room temperature
Golden Sugar Craquelin
- 100g unsalted butter, at room temperature 100g unsalted butter, at room temperature
- 120g all-purpose flour 120g all-purpose flour
- Domino® Golden Sugar 120g 120g Domino® Golden Sugar
- 1 tsp. vanilla bean paste 1 tsp. vanilla bean paste
- 125g whole milk 125g whole milk
- 125g water 125g water
- 110g unsalted butter, cubed 110g unsalted butter, cubed
- 5g Kosher Salt 5g Kosher Salt
- 5g vanilla bean paste 5g vanilla bean paste
- 15g Sugar 15g Sugar
- 165g All-purpose flour 165g All-purpose flour
- 240g eggs, lightly beaten, plus more if required (see tips) 240g eggs, lightly beaten, plus more if required (see tips)
Salted Caramel Diplomat Cream
- 675g salted caramel diplomat cream 675g salted caramel diplomat cream
- 375g heavy whipping cream 375g heavy whipping cream
- Powdered sugar to dust (optional) Powdered sugar to dust (optional)
Salted Caramel Pastry Cream
Place the whole milk and cream in a small saucepan, and place over low heat. You do not want to boil the mixture - you just want to warm it so that when it hits the hot caramel, it does not seize.
Place the first measure of Domino® Golden Sugar into a medium heavy-bottomed saucepan, and place over low heat. You do not want to boil the mixture - you just want to warm it so that when it hits the hot caramel, it does not seize.
In medium bowl, whisk together the salt, the second measure of Domino® Golden Sugar and corn starch, then add the egg, egg yolks and vanilla, and mix well to combine.
Remove from the heat and whisk in the butter, mixing well until totally combined. Allow to stand for 5-10 minutes, whisking occasionally. Strain into an airtight container and refrigerate until completely chilled.
Place all ingredients in a stand mixer fitted with the paddle attachment. Beat on medium until combined. Turn out the dough onto a large piece of parchment paper, and top with a second piece. Roll out to 1-2mm in thickness. Place the dough, still between the parchment sheets, in the freezer for an hour, or until ready to use (Can be made ahead of time and stored in the freezer).
Choux Au Craquelin
Preheat the oven to 400°F/200°C. Line two baking sheets with parchment paper. Using a cookie cutter, trace 1 3/4" circles on each baking sheet using a pen or a pencil, leaving some room for spreading (about 2" between each), then flip over the baking sheet so that the side with the drawing is facing downward.
Fit a large piping bag with a large round piping tip as an ateco #805.
In a medium pot, combine the milk, water, butter, salt, vanilla bean paste, and Domino® Golden Sugar. Place over medium heat, and stir until the butter has melted and the mixture has begun to boil. Remove from the heat, and add the flour all at once, mixing quickly with a wooden spoon to combine. The mixture will form a thick paste
Return to the heat, and, stirring constantly, cook the mixture for 2 minutes to help dry it out. Transfer to the bowl of a stand mixture fitted with the paddle attachment. Mix on medium speed for 1 minute to help cool down the mixture.
With the mixture running on low, slowly stream in the 240g egg. Mix on medium speed for 4 minutes, or until the egg is fully incorporated. Test the consistency of the batter by dipping in the beater and pulling up. If it forms a v which eventually breaks off, you are good to go. If it seems too stiff, slowly add another beaten egg and mix to incorporate
Transfer the choux dough to the prepared piping bag. Use a little of the choux to stick down the parchment paper at the corners. Using your traced circle as a guide, pip mounds onto the baking sheet, ending each with a little flick of your wrist. Repeat with the second tray - you should end up with about 24 mounds.
Remove the craquelin from the freezer, and peel off the top piece of parchment. Using the same sized cutter you used to trace the circles on the parchment paper, cut out circles of dough. Place each carefully on top of a mound of choux, pressing lightly to adhere. If you are baking one tray craquelin on the second tray just before you bake them.
Bake the cream puffs for 15 min at 400°F/200°C, then turn down the oven to 350°F/180°C, and bake for a further 30 minutes, until the puffs are deeply golden. Remove from the oven and poke a small vent in the side of each using a parking knife or chopstick, to help the steam escape. Place on a cooling rack to cool completely. If baking in two batches, return the oven to 400°F/ 200°C, and repeat the baking process with the remaining buns.
Salted Caramel Diplomat Cream
In the bowl of a stand mixer fitted with the whisk attachment, beat the cream until stiff peaks form. Remove the bowl from the mixer. Briefly mix up the caramel pastry cream to loosen, and then carefully fold the pastry cream through the whipped cream, until combined. Transfer to a large piping bag fitted with a bismarck tip or a round piping tip.
Using a chopstick, carefully poke a hole in the bottom of each cream. Working with one at a time, insert the end of the piping tip into the cream puff, and pipe the diplomat cream in until you feel the cream puff fill and become heavy. It will take a few to get the hang of it - just wipe off any excess that may spill out from overfilled puffs.
Lightly dust the cream puffs with powdered sugar.
Serve within a few hours of filling. Store leftovers in the fridge in an airtight container.