Salted -Caramel Cream Puffs with Chocolate Ganache Glaze. For the chocolate ganache, add the chocolate to a bowl and pour the very hot heavy cream on top. Allow to sit for a minute and then mix vigorously. To assemble: Transfer the diplomat cream to a piping bag with a round piping tip.
Pipe two layers of whipped white chocolate ganache. Top cream puff with other choux half like a hat. Optional: drizzle a simple glaze and top with sprinkles of choice. You can cook Salted -Caramel Cream Puffs with Chocolate Ganache Glaze using 20 ingredients and 13 steps. Here is how you cook it.
Ingredients of Salted -Caramel Cream Puffs with Chocolate Ganache Glaze
- Prepare 1 of FOR CREAM PUFF SHELLS.
- It’s 1 cup of water.
- You need 1/2 cup of unsalted butter ( 1 stick ).
- You need 1 cup of all-purpose flour.
- Prepare 1/4 tsp of salt.
- Prepare 1/2 tbsp of granulated sugar.
- You need 4 large of eggs.
- It’s 1 of FOR THE SALTED CARAMEL CUSTARD.
- It’s 1 large of egg.
- It’s 2 large of egg yolks.
- Prepare 1/4 cup of cornstarch.
- Prepare 2 cup of whole milk.
- Prepare 1 1/2 cup of granulated sugar.
- Prepare 2 tbsp of salted butter.
- It’s 1 tsp of vanilla extract.
- You need 1/2 tsp of flaky sea salt.
- It’s 1 of FOR CHOCOLATE GANACHE GLAZE.
- You need 6 oz of chopped semi sweet chocolate.
- It’s 3/4 cup of heavy whippimg cream.
- Prepare 1/4 tsp of vanilla extract.
Bring the cream and sugar (if using) to a boil in a small saucepan over medium heat. Immediately pour the hot cream over the chopped chocolate. Choux pastry Puffs filled with Whipped Cream Ingredients and substitutes. Milk – I like to make my choux pastry with half milk and half water.
Salted -Caramel Cream Puffs with Chocolate Ganache Glaze instructions
- MAKE SALTED CARAMEL CUSTARD.
- In a medium bowl, whisk the egg with the egg yolks, cornstarch, and 1/2 cup of the milk until smooth..
- In a small saucepan heat the remaining 1 1/2 cups milk over low heat just to be warm, keep warm..
- In a medium saucepan combine sugar and 1/4 cup water. Cook over moderate heat gently swirling pan until sugar dissolves, and mixture is clear. Now cook, undisturbed until it is a golden amber color about 5 minutes. Do not leave it it will burn quickly, so just watch it .Remove saucepan from heat and carefully whisk in butter, it will bubble up, whisk constantly, and slowly drizzle in warm milk until blended, it may look to seperate a little., that is fine. Slowly whisk in the egg mixture and bring to a boil, stir at all times, bring to a boil over medium heat.and stir until thickened, about 2 minutes. Stir in the vanilla and and sea salt. Strain the custard through a fine mesh strainer into a heatproof bowl. Place a piece of plastic wrap directly on the surface of the custard and refigerate until completely chilled..
- MAKE CREAM PUFFS.
- Preheat oven to 400. Line baking sheets with parchment paper..
- In a medium saucepan bring butter, water,salt and sugar to a rolling boil, lower heat to low and add four all at once, stir vigorously until mixture forms a ball. Remove from heat and cool at room temperature 5 minutes..
- Beat eggs in, one at a time, beating each in well, beat until glossy..
- Drop by rounded 1/4 cupfulls on baking sheet. Bake about 30 to 35 minutes until puffed and golden and dry looking. Cut a slit in top of each one to allow steam to escape. Cool on racks..
- FOR CHOCOLATE GANACHE GLAZE.
- Add chocolate to hearproof bowl. Meanwhile heat cream to a simmer either on stove top or microwave, Don't boil it, bring just to a simmer and remove from heat, pour over chocolate, add vanilla and stir until smooth. Use to spoon over cream puffs when cooled to room temperature or slighly warm, not when hot..
- TO ASSEMBLE CREAM PUFFS.
- Fill each cream puff by piping or carefully spooning custard into slit you made for steam to escape. If spooning it in cut the slit a little bigger, then press it back after filling. Spoon chocolate glaze over top to over slit and refrigerate. Store chilled..
But, you can certainly make it with all water. Sugar – Since I am making cream puffs, I used vanilla sugar.; Butter – I prefer to always use unsalted butter for my baking. But, you can also use salted butter. Another recipe that I find necessary to know is a simple Ganache. It's a French term for the heavenly mixture of heavy-cream and chopped bitter/semi-sweet chocolate.
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