adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mini Churro-Salted Caramel Cream Puffs
0 Likes
Prep Time:
45 minutes
Total Time:
1 hour 45 minutes
Churro-infused cream puffs from Betty Crocker. Make ahead or prep earlier in the day for a stress-free holiday dessert that will wow your guests.
Ingredients:
  • 1/2 cup butter, cut into small pieces
  • 1 cup water
  • 1 cup Gold Medal™ All Purpose Flour
  • 4 eggs
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons butter, melted
  • 1 cup heavy whipping (cream
  • 1/4 cup powdered sugar
  • 2 tablespoons caramel topping
  • 1/2 teaspoon coarse (kosher or sea) salt
  • 1/4 cup dark chocolate chips
  • 1/4 teaspoon vegetable oil
Instructions:
  • Preheat the oven to 400°F. In a 2-quart saucepan, combine 1/2 cup butter and water over high heat and bring to a rapid boil, stirring occasionally. Add flour to the pot, reduce heat to low, and vigorously beat with a wooden spoon for about 1 minute until a dough ball forms; then remove from heat.
  • Crack eggs into the mixture one at a time, beating well after each addition until the mixture is smooth and shiny. Use a level tablespoon to drop 28 portions of dough onto ungreased cookie sheets, spacing them 3 inches apart.
  • Bake for 25 to 30 minutes or until beautifully puffed and golden. Transfer from cookie sheets to cooling racks, then gently prick the side of each puff with the tip of a sharp knife to release steam. Allow to cool undisturbed for 30 minutes.
  • Prepare a cooking surface by lining it with parchment paper. Combine granulated sugar and cinnamon in a small bowl. Dip each cream puff in melted butter, then in the cinnamon-sugar mixture. Place them on the paper. Slice off the top third of each puff using a serrated knife and set the tops aside.
  • In a medium bowl, whip the cream with an electric mixer until soft peaks form. Add the powdered sugar and caramel topping, then continue to whip on high speed until stiff peaks form. Gently fold in the salt.
  • Fill each delicate cream puff with a generous 1 tablespoon of delicious filling, then crown them with their reserved tops.
  • Place the chocolate chips and oil in a small microwave-safe bowl. Microwave on High for 30 to 60 seconds, stirring every 15 seconds, until smooth and melted. Drizzle the melted chocolate over the cream puffs.

Similar Recipes