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Caramel Coated Cream Puffs

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  Cream puffs 8
  Chocolate pastry cream 1 1⁄2 Cup (24 tbs)
  Granulated sugar 1 1⁄2 Cup (24 tbs)
  Cold water 3 Tablespoon
  Cold water 1⁄3 Cup (5.33 tbs)
  Lemon juice 5 Drop

? Make a hole in bottom of each cream puff as illustrated in the technique. Use pastry bag to fill cream puffs with Chocolate Pastry Cream. Set aside.
? Place sugar, 3 tbsp (45 mL) water and lemon juice in saucepan. Cook over medium heat until liquid becomes a deep golden color. Do not stir!
? Remove from heat and briefly plunge bottom of pan in bowl of cold water. Return pan to stove over medium heat. Pour in remaining water and, without stirring, cook another 30 seconds.
? Remove pan from heat and place on counter. Carefully dip tops of cream puffs in hot caramel. Set aside to cool, then refrigerate to serve cold.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4390 Calories from Fat 1479

% Daily Value*

Total Fat 164 g252.8%

Saturated Fat 95.7 g478.6%

Trans Fat 6.8 g

Cholesterol 886.5 mg295.5%

Sodium 1438.9 mg60%

Total Carbohydrates 531 g177.1%

Dietary Fiber 13.8 g55.4%

Sugars 393.1 g

Protein 221 g442.3%

Vitamin A 0% Vitamin C 0.15%

Calcium 21.2% Iron 0.17%

*Based on a 2000 Calorie diet

Caramel Coated Cream Puffs Recipe