Vanilla Caramel Puffs are a delightful treat that combines crispy choux pastry with a creamy vanilla filling and a drizzle of caramel. They are perfect for special occasions or a sweet snack at home. These puffs will impress your family, and they will love the rich flavors in every bite!

why make this recipe

Making Vanilla Caramel Puffs is a fun and rewarding experience. They bring a touch of elegance to your dessert table, yet they’re not too difficult to create. Plus, who can resist the combination of fluffy pastry, smooth cream, and sweet caramel? It’s a treat that everyone will enjoy!

how to make Vanilla Caramel Puffs

Ingredients:

50g unsalted butter (softened)
60g brown sugar
60g all-purpose flour
120ml water
50g unsalted butter
1/4 tsp salt
1/2 tsp sugar
70g all-purpose flour
2 eggs
300ml heavy cream
2 tbsp powdered sugar
1 tsp vanilla bean paste
100g sugar
50ml heavy cream
25g unsalted butter
A pinch of salt

Directions:

Make the Craquelin: Mix the softened butter, brown sugar, and flour in a bowl until a dough forms. Roll it out thinly, freeze for 15 minutes, then cut into small circles.
Prepare the Choux Pastry: In a saucepan, heat water, 50g of butter, salt, and sugar until melted. Add the flour and stir until the dough pulls away from the pan. Cool it slightly, then beat in the eggs one at a time until smooth. Pipe the dough onto a baking sheet and put a craquelin disk on top of each puff.
Bake: Bake them at 180°C (350°F) for 30-35 minutes until they turn golden and crispy.
Make the Caramel: Melt sugar in a pan until it becomes amber-colored. Carefully stir in the butter and 50ml of heavy cream, then add a pinch of salt. Let it cool slightly before using.
Whip the Vanilla Cream: In a mixing bowl, beat together the heavy cream, powdered sugar, and vanilla bean paste until it thickens.
Assemble: Poke a small hole in each puff, pipe in the vanilla cream, and add a bit of caramel on top.

how to serve Vanilla Caramel Puffs

Serve these puffs fresh for the best taste. You can place them on a lovely platter for a nice presentation. They are great for parties, family gatherings, or simply as a delightful dessert after dinner.

how to store Vanilla Caramel Puffs

Store any leftover puffs in an airtight container. Keep them in the fridge for up to two days. However, they are best enjoyed fresh, so try to eat them soon after making!

tips to make Vanilla Caramel Puffs

Make sure your ingredients are at room temperature for best results.
Don’t open the oven while baking, as the puffs need steam to rise properly.
Feel free to customize the filling by adding different flavors like chocolate or fruit.

variation

You can experiment with different fillings like chocolate mousse or fruit-based creams for a twist on the classic vanilla flavor. Also, consider adding nuts or chocolate chips for added texture!

FAQs

Q: Can I freeze the puffs?
A: Yes, you can freeze the unfilled puffs. Just make sure they cool completely before you store them in an airtight container.

Q: What can I use instead of heavy cream?
A: You can use whipping cream, but it may not be as rich. Some people also use plant-based creams for a dairy-free option.

Q: Why did my puffs not rise?
A: If they did not rise, it could be because the oven door was opened too early or the dough was too wet. Make sure to follow the directions closely!

Vanilla Caramel Puffs

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Ingredients

50 g unsalted butter softened
60 g brown sugar
60 g all-purpose flour
120 ml water
50 g unsalted butter
1/4 tsp salt
1/2 tsp sugar
70 g all-purpose flour
2 eggs
300 ml heavy cream
2 tbsp powdered sugar
1 tsp vanilla bean paste
100 g sugar
50 ml heavy cream
25 g unsalted butter
A pinch of salt

Instructions

Make the Craquelin: Mix the softened butter, brown sugar, and flour in a bowl until a dough forms. Roll it out thinly, freeze for 15 minutes, then cut into small circles.
Prepare the Choux Pastry: In a saucepan, heat water, 50g of butter, salt, and sugar until melted. Add the flour and stir until the dough pulls away from the pan. Cool it slightly, then beat in the eggs one at a time until smooth. Pipe the dough onto a baking sheet and put a craquelin disk on top of each puff.
Bake: Bake them at 180°C (350°F) for 30-35 minutes until they turn golden and crispy.
Make the Caramel: Melt sugar in a pan until it becomes amber-colored. Carefully stir in the butter and 50ml of heavy cream, then add a pinch of salt. Let it cool slightly before using.
Whip the Vanilla Cream: In a mixing bowl, beat together the heavy cream, powdered sugar, and vanilla bean paste until it thickens.
Assemble: Poke a small hole in each puff, pipe in the vanilla cream, and add a bit of caramel on top.