Mini Churro-Salted Caramel Cream Puffs
Pull out this recipe when you want to impress without a lot of work, whether as the perfect ending to a holiday meal or any time you’re serving family or friends. Take the pressure off last-minute preparations by using our make-ahead directions below. No one needs to know just how easy they are to make!
Ingredient
- 1/2 cup butter, cut into small pieces
- 1 cup water
- 1 cup Gold Medal™ All Purpose Flour
- 4 eggs
- Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons butter, melted
- Filling
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 2 tablespoons caramel topping
- 1/2 teaspoon coarse (kosher or sea) salt
- Icing
- 1/4 cup dark chocolate chips
- 1/4 teaspoon vegetable oil
Direction
- Heat oven to 400°F. In 2-quart saucepan, heat 1/2 cup butter and the water over high heat, stirring occasionally, until boiling rapidly. Stir in flour; reduce heat to low. With wooden spoon, beat vigorously about 1 minute or until mixture forms a ball; remove from heat.
- Add eggs, one at a time, beating vigorously after each addition until mixture is smooth and glossy. Onto ungreased cookie sheets, drop dough by 28 level tablespoonfuls about 3 inches apart.
- Bake 25 to 30 minutes or until puffed and golden. Remove from cookie sheets to cooling racks; prick side of each puff with tip of sharp knife to release steam. Cool away from drafts 30 minutes.
- Line work surface with cooking parchment paper. In small bowl, mix granulated sugar and cinnamon. Roll cream puffs, one at a time, in melted butter; shake off excess. Roll in cinnamon-sugar. Place on paper. Using serrated knife, cut off top third of each puff; reserve tops.
- In medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Add powdered sugar and caramel topping; beat on high speed until stiff peaks form. Fold in salt.
- Spoon or pipe about 1 tablespoon filling into each cream puff. Cover with reserved tops.
- In small microwavable bowl, microwave chocolate chips and oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Drizzle over cream puffs.
