Recipes

Easter cream puffs with salted butter caramel.

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Salted butter caramel Easter cream puffs

This Easter, express your creativity by making bunny-shaped cream puffs!

For 6 people

Difficulty : medium

Price : medium

Preparation time : 2h

Resting time : 1h

Cooking time : 30 min

Ingredients

Choux pastry

  • 125 ml of water

  • 125 ml of milk

  • 100 g of butter

  • 1 pinch of salt

  • 150 g of flour

  • 4 eggs

Decoration

  • Green and pink marzipan

Salted butter caramel pastry cream

  • 500 ml of whole milk

  • 4 egg yolks

  • 100 g of sugar

  • 40 g of cornstarch

  • 30 g of salted butter

  • 80 g of salted butter caramel (recipe below)

Craquelin (for an irresistible crunch)

  • 50 g of softened butter

  • 60 g of brown sugar

  • 60 g of flour

Salted butter caramel (to be made in advance)

  • 100 g of sugar

  • 40 g of salted butter

  • 100 ml of heavy cream

Ustensils

Preparation of salted butter caramel

To be prepared the day before

Heat the sugar dry until it reaches an amber color.

Off the heat, add the butter, then the warm cream.

Return to low heat and stir until a smooth caramel is obtained.

Set aside.

Preparation of the craquelin

Mix the softened butter, brown sugar, and flour until smooth.

Roll out between two sheets of parchment paper to a thickness of 2 mm.

Place in the freezer.

Preparation of the choux pastry.

Bring the water, milk, butter, and salt to a boil.

Off the heat, add the flour all at once.

Stir vigorously, then return to low heat to dry out the dough.

Incorporate the eggs one at a time.

Pipe choux of 5 cm and 3 cm onto a patterned baking mat.

Place the craquelin discs on top of the choux.

Bake at 180°C for 30 minutes without opening the door.

Preparation of the pastry cream.

Heat the milk.

Whisk the egg yolks with the sugar, then add the cornstarch.

Pour the hot milk over the mixture, then return to the heat until it thickens.

Add the butter and the caramel.

Cover with plastic wrap directly on the surface and let cool.

Assemble the cream puffs.

Fill the choux with the caramel cream.

Decorate the large choux with a disc of green marzipan to form the rabbit's collar.

Attach a small choux with a bit of caramel.

Form ears, eyes, and a nose with the pink marzipan.

Let rest in the fridge for 1 hour before enjoying these delicious and comforting cream puffs!

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