Cream Puffs with Caramel Cream

You start by making the choux pastry

1. You can find the work sequence in my KB under the link = choux pastry “basic recipe”
2. Set the oven to 180 degrees circulating air. As soon as you have made the choux pastry, put it in a piping bag and put large or small dots on the greased baking sheet, or, as I did, on a permanent baking mat. Then put the prepared mat or trays in the oven. In the baking time you stir the caramel cream in the food processor to a nice, creamy, slightly firmer mixture. To do this, first whip the cream with the vanilla sugar and then work in the remaining ingredients. Pour the cream into a piping bag to fill the cream puffs with it afterwards.

IMPORTANT !!!

1. The oven must not be opened until the baking time has expired. ZUGLUFT then lets your cream puffs collapse like “a wet sack”. I also recommend leaving the oven closed for another 5 minutes after the baking time has expired.
2. Take the baked cream puffs out of the oven and cut them three-quarters (approximately in the middle). You can of course also fill the cream puffs with a piping nozzle (as with Berliners) – then they remain closed.
3. Wind puffs can easily be stored in the freezer for several weeks.
4. I hope you enjoy baking and bon appetit!

Sweet greetings from “Grandma Spoon” aka Biggi ♥