Light, airy choux pastry forms the base of these Caramel Cream Puffs, offering a satisfying crispness that gives way to a soft, hollow center. Once baked to a delicate golden brown, each puff is filled with a silky mixture of whipped cream and caramel, striking a balance between the subtle pastry and the deep, buttery sweetness of the filling.

Preparing these at home is a rewarding process that relies on the classic technique of cooking the dough on the stove before beating in eggs for structure. The resulting texture is airy enough to melt in your mouth, making them a thoughtful choice for afternoon tea or as a refined addition to a dessert spread.

For the best finish, a light drizzle of melted chocolate adds a slight bitterness that cuts through the cream, elevating the overall profile of each pastry. These treats are best served shortly after assembly, ensuring the contrast between the crisp shell and the chilled, velvety caramel interior remains at its peak.

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If you enjoy the delicate texture of choux pastry, you might want to try these refreshing strawberry-filled treats for a lighter take on the classic dessert. Once you have mastered the art of the perfect puff, you can easily adapt your skills to incorporate other rich fillings, like a velvety custard-based cream caramel, to create an elegant finish for your next dinner party.

Key Ingredients

Cake flour: Forms the light, delicate structure of the baked pastry puffs.
Eggs: Provides lift and creates the airy, fluffy texture of the dough.
Whipping cream: Whisked to stiff peaks to create the light, creamy filling.
Caramel dessert: Blended with the cream to provide the signature rich caramel flavor.
Margarine: Used in the base dough to provide fat and moisture for the puff pastry.
Chocolate: Melted and drizzled over the finished puffs for a decorative finish.

More Decadent Cream and Caramel Inspirations

If you are looking for savory appetizers, this quick artichoke puff pastry tart uses the same pastry base to create a sophisticated snack in under thirty minutes.
For a unique breakfast twist, these matcha cream cheese sticks offer that signature creamy filling inside a warm, golden exterior.
If you cannot get enough of that deep, buttery sugar flavor, this Biscoff caramel slice provides a similar indulgence with a satisfying, crunchy biscuit base.

Caramel Cream Puffs

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Ingredients

1⁄4 cup low-fat milk1⁄4 cup (57g) softened margarine1⁄2 cup cake flour, sieved2 medium eggs1⁄2 cup ice cold Nestlé Whipping Cream1⁄4 cup Nestlé Caramel Treat Dairy DessertServing suggestion: Melted chocolate

Method

1. Preheat the oven to 180C, fan assisted, and line 2 large baking trays with baking paper.2. Heat 1⁄2 a cup of water with the milk and margarine in a small non-stick pot over medium-low heat. Once the margarine has completely melted into the milk mixture, use a wooden spoon to mix the cake flour in until a dough has formed.3. Cook the dough on a low heat for 2-3 minutes, stirring continuously, until it leaves the sides of the pot.4. Take the pan off the stove and allow the dough to cool for about 10-15 minutes. I removed the dough into a large bowl.5. Once cooled, add the eggs to the bowl with the dough and beat using the electric whisk until a light and fluffy batter-like consistency forms. *Chef’s tip: Add the eggs one at a time to make the whisking easier.6. Spoon the batter into a piping bag. Snip 2cm off the corner and pipe 15 circles onto each baking tray, about the size of a R5 coin and about 2-3cm high. *Chef’s Tip: Dip your finger into water and flatten the top of each pastry circle.7. Bake the pastry for about 20 minutes or until risen and golden brown. Once baked, allow the puffs to cool to room temperature for 10-15 minutes.

For The Caramel Cream

8. Add the Nestlé Whipping Cream and Nestlé Caramel Treat Dairy Dessert to a mixing bowl and whisk until the mixture reaches stiff peaks.Chef’s Tip: The Nestlé whipping cream must be refrigerated for a minimum of 12 hours before whipping!9. Cut the cooled puffs into half and use 2 tablespoons to help neatly spoon 1 tablespoon of the caramel cream into the centre of each. Sandwich two halves together again and drizzle the melted chocolate over the tops, if used.Chef’s Tip: The chocolate drizzle is optional.10. Serve puffs immediately and ENJOY!

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