Gourmet Salted Caramel Cream Puffs

Golden French choux puffs filled from the bottom with salted caramel diplomat cream and topped with a decorative swirl of cream and powdered sugar.

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Course: Dessert

Cuisine: French

Keyword: brown butter choux, choux pastry, cream puffs, diplomat cream, pastry cream, pâte à choux, piped filling, salted caramel

Prep Time: 45

Cook Time: 35

Total Time: 1 20

Servings: puffs

Calories: 351kcal

Cost: $8.00

Equipment

medium saucepan
Wooden Spoon
Mixing Bowl
stand mixer or electric hand mixer
Fine mesh strainer
piping bag with small round tip
piping bag with star tip
Baking Sheet
Parchment Paper
oven
Whisk
small knife or skewer
plastic wrap

Ingredients

113 g unsalted butter for browning
120 ml water
120 ml whole milk
1 tbsp granulated sugar
0.25 tsp fine sea salt
125 g all-purpose flour sifted
230 g eggs lightly beaten
200 g granulated sugar for caramel
60 ml water for caramel
500 ml whole milk for pastry cream
4 egg yolks
1 egg
45 g cornstarch
0.5 tsp fine sea salt for filling
1 tsp vanilla paste
30 g unsalted butter for pastry cream
200 ml heavy cream cold
1 tsp powdered gelatin
2 tbsp cold water for blooming gelatin
1 tbsp powdered sugar for garnish

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Instructions

In a saucepan over medium heat, melt 113g unsalted butter until it foams and browns with a nutty aroma. Remove from heat and cool slightly.
113 g unsalted butter
In the same pan, combine browned butter, 120ml water, 120ml milk, 1 tbsp sugar, and 1/4 tsp sea salt. Bring to a boil. Add 125g sifted flour and stir vigorously until a thick dough forms.
113 g unsalted butter, 120 ml water, 120 ml whole milk, 1 tbsp granulated sugar, 0.25 tsp fine sea salt, 125 g all-purpose flour
Continue cooking the dough for 2–3 minutes until it forms a ball and leaves a film on the pan. Transfer to a mixing bowl and cool for 5 minutes.
Gradually beat in 230g of eggs to the dough, mixing thoroughly after each addition until it forms a smooth batter that drops in a 'V' from a spoon.
230 g eggs
Pipe 3cm mounds onto parchment-lined baking sheets. Bake at 375°F (190°C) for 30–35 minutes until puffed and golden. Cool completely.
In a saucepan, heat 200g sugar and 60ml water without stirring until deep amber. Remove from heat immediately.
200 g granulated sugar, 60 ml water
In a bowl, whisk 4 egg yolks, 1 egg, 45g cornstarch, 0.5 tsp salt, and half of 500ml hot milk. Temper, return to pot with remaining milk and caramel, and cook until thick. Stir in 1 tsp vanilla and 30g butter. Strain and chill.
500 ml whole milk, 4 egg yolks, 1 egg, 45 g cornstarch, 0.5 tsp fine sea salt, 1 tsp vanilla paste, 30 g unsalted butter
In a small bowl, combine 1 tsp powdered gelatin with 2 tbsp cold water. Let sit 5 minutes, then microwave 10 seconds to dissolve.
1 tsp powdered gelatin, 2 tbsp cold water
Whip 200ml cold heavy cream to soft peaks. Slowly add melted gelatin and continue whipping to stiff peaks.
200 ml heavy cream, 1 tsp powdered gelatin
Whisk chilled pastry cream until smooth. Fold in stabilized whipped cream to make light, pipeable diplomat cream. Chill 30 minutes.
Use a skewer or small knife to poke a hole in the bottom of each puff. Insert a piping bag with a small round tip and gently squeeze to fill with salted caramel diplomat cream until full.
Using a star tip, pipe a small decorative swirl of cream on top of each filled puff. Dust with 1 tbsp powdered sugar before serving.
1 tbsp powdered sugar

Notes

Novice Tip: Instead of slicing open the puffs, this method uses a classic French technique — filling from the bottom using a piping bag. It creates a clean finish and keeps the puff structure intact. The top swirl is optional but makes the presentation feel extra fancy. Pastry cream + whipped cream = diplomat cream — a lighter, fluffier upgrade with stability from gelatin.

This recipe is an independent creation and is not affiliated with or endorsed by any brand.

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