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

Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, salted -caramel cream puffs with chocolate ganache glaze. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Salted -Caramel Cream Puffs with Chocolate Ganache Glaze is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Salted -Caramel Cream Puffs with Chocolate Ganache Glaze is something that I’ve loved my whole life.

To begin with this particular recipe, we must 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 cook that.

The ingredients needed to make Salted -Caramel Cream Puffs with Chocolate Ganache Glaze:
  1. Make ready FOR CREAM PUFF SHELLS
  2. Prepare water
  3. Get unsalted butter ( 1 stick )
  4. Get all-purpose flour
  5. Prepare salt
  6. Prepare granulated sugar
  7. Make ready eggs
  8. Get FOR THE SALTED CARAMEL CUSTARD
  9. Get egg
  10. Get egg yolks
  11. Prepare cornstarch
  12. Get whole milk
  13. Get granulated sugar
  14. Take salted butter
  15. Get vanilla extract
  16. Take flaky sea salt
  17. Get FOR CHOCOLATE GANACHE GLAZE
  18. Take chopped semi sweet chocolate
  19. Get heavy whippimg cream
  20. Get vanilla extract
Instructions 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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