Recipe: Appetizing Salted -Caramel Cream Puffs with Chocolate Ganache Glaze

Salted -Caramel Cream Puffs with Chocolate Ganache Glaze. For the whipped white chocolate ganache. Finely chop the white chocolate and place into a bowl. In a saucepan, bring the heavy cream to a boil.

In a small, non-aluminum saucepan over medium heat combine milk, salt and vanilla bean seeds. Whisk constantly until the milk is steaming, and just about ready to simmer. Thick custard filled pastry with decadent chocolate topping. You can cook Salted -Caramel Cream Puffs with Chocolate Ganache Glaze using 20 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Salted -Caramel Cream Puffs with Chocolate Ganache Glaze

1. You need 1 of FOR CREAM PUFF SHELLS.
2. Prepare 1 cup of water.
3. Prepare 1/2 cup of unsalted butter ( 1 stick ).
4. You need 1 cup of all-purpose flour.
5. It's 1/4 tsp of salt.
6. Prepare 1/2 tbsp of granulated sugar.
7. You need 4 large of eggs.
8. Prepare 1 of FOR THE SALTED CARAMEL CUSTARD.
9. You need 1 large of egg.
10. It's 2 large of egg yolks.
11. You need 1/4 cup of cornstarch.
12. You need 2 cup of whole milk.
13. It's 1 1/2 cup of granulated sugar.
14. Prepare 2 tbsp of salted butter.
15. It's 1 tsp of vanilla extract.
16. Prepare 1/2 tsp of flaky sea salt.
17. It's 1 of FOR CHOCOLATE GANACHE GLAZE.
18. It's 6 oz of chopped semi sweet chocolate.
19. You need 3/4 cup of heavy whippimg cream.
20. It's 1/4 tsp of vanilla extract.

If you want to be all fancy, the shell dough is called pâte à choux, the custard filling is called crème pâtissière, and the chocolate glaze is called a ganache. Profiteroles or cream puffs are the same concept as an éclair; they are just a different shape. They both use a pâte à choux for the dough and a custard filling. Another recipe that I find necessary to know is a simple Ganache.

Salted -Caramel Cream Puffs with Chocolate Ganache Glaze instructions

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..

It's a French term for the heavenly mixture of heavy-cream and chopped bitter/semi-sweet chocolate. Different ratio between the chocolate and cream determines the consistency of the Ganache to serve its purpose: filling, frosting, glaze or icing. A crisp pastry shell encapsulates a rich peanut butter pastry cream, which is then dipped in a dark chocolate ganache. The cream puff is made with pâte à choux dough, also known as the most simplistic form of French pastry. This basic recipe can be adapted for crullers, profiteroles, cream puffs, gougeres, and eclairs.