Caramel Cream Puffs

Caramel Cream Puffs

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!