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Caramel Cream Puffs with Chocolate-Peanut Butter Sauce
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Prep Time:
45 minutes
Total Time:
3 hours 30 minutes
Indulge in airy cream puffs drizzled with rich chocolate and peanut sauce - a decadent treat.
Ingredients:
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 2 cups whipping (heavy) cream
  • 1 teaspoon vanilla
  • 3/4 cup water
  • 6 tablespoons butter
  • 2 teaspoons granulated sugar
  • 1/8 teaspoon salt
  • 3/4 cup all-purpose flour
  • 2 eggs
  • 1 egg white
  • 3 tablespoons packed dark brown sugar
  • 1 tablespoon butter
  • 1 tablespoon light corn syrup
  • 1/2 cup whipping (heavy) cream
  • 2 oz bittersweet baking chocolate, chopped
  • 1 oz unsweetened baking chocolate, chopped
  • 2 tablespoons creamy peanut butter
Instructions:
  • In a 3-quart saucepan, combine 1/2 cup of granulated sugar and 2 tablespoons of water using a wooden spoon. Cook over medium-high heat for 5 to 7 minutes, without stirring, until the sugar caramelizes to a dark golden brown color and starts to emit a subtle smoky aroma. Be careful not to let it burn.
  • Pour 2 cups of whipping cream into the mixture while stirring constantly with a wooden spoon. Be cautious as the mixture will bubble vigorously and is very hot. Lower the heat and continue stirring until any sugar lumps dissolve. Once smooth, take off heat and add vanilla. Transfer to a large bowl, cover, and refrigerate for a minimum of 2 hours until cold.
  • Preheat oven to 400°F. Place oven rack on the lowest position and line a cookie sheet with parchment paper, if desired.
  • In a sturdy 3-quart saucepan, bring 3/4 cup water, 6 tablespoons butter, 2 teaspoons granulated sugar, and salt to a boil over medium heat. Stir in flour swiftly until a sticky paste forms. Cook for about 1 minute, stirring vigorously, until the mixture becomes stiff, smooth, and forms a ball. Remove from heat.
  • Crack one egg into the mixture and stir briskly until smooth (don't worry if it looks like the egg won't blend in, just keep stirring). Once well blended, add the remaining egg and egg white. Stir vigorously until the dough is smooth and thick.
  • Drop 3 tablespoons of dough onto a parchment-lined cookie sheet, forming a 2-inch wide and 1 1/2-inch high mound. Use a pastry bag if desired. Repeat with the remaining dough to make 8 equal mounds, spacing them at least 2 inches apart. Flatten any peaks by wetting your fingertips.
  • Bake the dough for 35-40 minutes, until the puffs are crisp and dark golden brown. Then, allow the puffs to cool on a wire rack for about 30 minutes.
  • In a 2-quart saucepan, melt brown sugar, 1 tablespoon of butter, and corn syrup over medium heat, stirring constantly until the sugar melts and mixture bubbles. Add 1/2 cup of whipping cream and stir until sugar dissolves and cream simmers. Remove from heat and stir in bittersweet and unsweetened chocolates until smooth. Finish by stirring in peanut butter.
  • Whip chilled cream mixture with an electric mixer on high speed until stiff peaks form.
  • Start by delicately slicing each cream puff in half using a serrated knife. Distribute the whipped cream evenly among the puffs and then cover with the tops. Arrange the cream puffs on serving plates and generously drizzle the sauce over the creamy tops.

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