Salted -Caramel Cream Puffs with Chocolate Ganache Glaze
Salted -Caramel Cream Puffs with Chocolate Ganache Glaze

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, salted -caramel cream puffs with chocolate ganache glaze. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Salted -Caramel Cream Puffs with Chocolate Ganache Glaze is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Salted -Caramel Cream Puffs with Chocolate Ganache Glaze is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can have salted -caramel cream puffs with chocolate ganache glaze using 20 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Salted -Caramel Cream Puffs with Chocolate Ganache Glaze:
  1. Make ready 1 FOR CREAM PUFF SHELLS
  2. Take 1 cup water
  3. Take 1/2 cup unsalted butter ( 1 stick )
  4. Make ready 1 cup all-purpose flour
  5. Get 1/4 tsp salt
  6. Get 1/2 tbsp granulated sugar
  7. Prepare 4 large eggs
  8. Get 1 FOR THE SALTED CARAMEL CUSTARD
  9. Get 1 large egg
  10. Take 2 large egg yolks
  11. Get 1/4 cup cornstarch
  12. Prepare 2 cup whole milk
  13. Prepare 1 1/2 cup granulated sugar
  14. Get 2 tbsp salted butter
  15. Make ready 1 tsp vanilla extract
  16. Make ready 1/2 tsp flaky sea salt
  17. Take 1 FOR CHOCOLATE GANACHE GLAZE
  18. Take 6 oz chopped semi sweet chocolate
  19. Get 3/4 cup heavy whippimg cream
  20. Make ready 1/4 tsp vanilla extract
Steps to make Salted -Caramel Cream Puffs with Chocolate Ganache Glaze:
  1. MAKE SALTED CARAMEL CUSTARD
  2. In a medium bowl, whisk the egg with the egg yolks, cornstarch, and 1/2 cup of the milk until smooth.
  3. In a small saucepan heat the remaining 1 1/2 cups milk over low heat just to be warm, keep warm.
  4. 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.
  5. MAKE CREAM PUFFS
  6. Preheat oven to 400. Line baking sheets with parchment paper.
  7. 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.
  8. Beat eggs in, one at a time, beating each in well, beat until glossy.
  9. 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.
  10. FOR CHOCOLATE GANACHE GLAZE
  11. 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.
  12. TO ASSEMBLE CREAM PUFFS
  13. 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.

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