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CREAM PUFFS WITH SALTED CARAMEL PASTRY CREAM

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Ingredients

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INGREDIENTS FOR THE P TE À CHOUX
1 cup All purpose flour
4 Egg
1 cup Water
100g Unsalted butter
INGREDIENTS FOR THE PASTRY CREAM
3 Egg yolks
70g White sugar
250g Fresh milk
35g Corn starch
70g Unsalted butter
300g Tastesetters%e2%93%a1 brand caramel cream dessert paste
Tulip milk chocolate compound
Sea salt

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CREAM PUFFS WITH SALTED CARAMEL PASTRY CREAM

Impress diners with our Cream Puffs with Salted Caramel Pastry Cream! This pastry usually requires multiple steps and a lot of precision, but thanks to TastesettersⓇ Brand Caramel Cream Dessert Paste, the decadent stuffing becomes easier to prepare.

  • 2 hrs
  • Serves 20
  • Medium

Ingredients

  • INGREDIENTS FOR THE P TE À CHOUX

  • INGREDIENTS FOR THE PASTRY CREAM

Directions

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Steps

1
Done

For the pâte à choux, combine all wet ingredients except egg in a pot, and bring it to simmer. Slowly pour in and mix the dry ingredients using a wooden spatula until a dough is formed. You can also use a stand mixer.

2
Done

Slowly add in the eggs, and mix until dough becomes slightly flowy. Transfer into a piping bag, and pipe on a lined baking tray.

3
Done

Bake at 200°C for 8 minutes, then lower the temperature to 180℃. Continue baking for 12-15 mins before cooling them down.

4
Done

For the pastry cream, combine egg yolks and white sugar. Mix using a wire whisk over medium heat. Add in ¼ of the fresh milk, and mix until pastry cream starts to thicken. Add in unsalted butter.

5
Done

Dissolve cornstarch in milk, then pour it into the pot. Whisk until well incorporated and the pastry cream thickens.

6
Done

Slice puff pastry in half, and dip the top part into melted Tulip Milk Chocolate Compound. Sprinkle sea salt on top.

7
Done

Pipe the pastry cream onto the bottom half of the puff pastry, and cover the cream with the top part of the puff.

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