Cream Puffs With Caramel Sauce Recipe

Cream Puffs With Caramel Sauce Recipe

Yield: 10 Servings
Recipe by luhu.jp

Ingredients:

PUFFS
1/4 cup: Butter,
1 cup: All-purpose flour,
4: Eggs,

TANGY VANILLA FILLING
3/4 cup: Sugar,
3 tbsp: Cornstarch,
3 cup: Milk,
4: Egg yolks,
8 ounce: Sour cream or plain yogurt,
1 1/2 tsp: Vanilla,

CARAMEL SAUCE
1/2 cup: Packed brown sugar,
1 tbsp: Cornstarch,
1/3 cup: Light cream,
2 tbsp: Light corn syrup,
1 tbsp: Butter,
1/2 tsp: Vanilla,

Directions:

CREAM PUFFS: In a medium saucepan, combine butter, 1 cup water, and
1/8 ts. salt. Bring to boiling. Add flour all at once, stirring
vigorously. Cook and stir till mixture forms a ball that doesnt
separate. Remove from heat. Cool 10 minutes. Add eggs, one at a
time, beating with a wooden spoon after each addition till smooth.
Drop batter by heaping tablespoons, 3 inches apart, onto a greased
baking sheet. Bake in a 400 oven for 30 to 35 minutes or till golden.
Cool on a wire rack. Split puffs and remove any soft dough from
inside. Fill TANGY VANILLA FILLING: In a heavy medium saucepan,
combine sugar and cornstarch. Stir in milk. Cook and stir over medium
heat till mixture is thickened and bubbly. Cook and stir for 2
minutes more. Remove from heat. Gradually stir about 1 cup of the
hot mixture into beaten egg yolks. Return all of the egg mixture to
the saucepan. Bring to a gentle boil. Reduce heat. Cook and stir for
2 minutes more. Remove from heat. Stir in vanilla. Pour pudding
into a bowl. Cover the surface with clear plastic wrap. Chill. Before
filling cream puffs, stir in sour cream or yogurt. CARAMEL SAUCE: In
a heavy saucepan, mix sugar and cornstarch. Stir in 1/4 cup water.
Stir in cream and corn syrup. Cook and stir till bubbly (mixture may
appear curdled). Cook and stir for 2 minutes more. Remove from heat.
Stir in butter and vanilla. Cool slightly and spoon over filled cream
puffs.


Source from luhu.jp