Salted caramel cream puff recipe

The perfect sweet and salty bite-size treat

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Cream puffs, or choux à la crème, are fluffy, decadent cream filled pastries that are found all over France and in French bistros across the U.S. Have a craving for one of these luscious puffs? Instead of driving to your nearest bakery, why not make your own batch with this easy recipe? To make these puffs even more irresistible, we topped them with chocolate ganache and salted caramel!

Chocolate cream puffs with salted caramel

Yields about 20 puffs

Recipe adapted from All Recipes

Sweet cream stuffed inside flakey pasty shells doused in rich chocolate ganache and salted caramel, what more could you want out of a dessert? Bring Paris to you with these sweet, salty and indulgent bites!

Ingredients:Salted caramel cream puff

For the pastry:

  • 1 stick unsalted butter
  • 1 cup water
  • Dash of salt
  • 1 cup all-purpose flour
  • 4 eggs
  • 1 teaspoon vanilla

For the filling: 

  • 7 ounces vanilla pudding mix
  • 2 cups heavy cream
  • 1 cup milk
  • Dash of powdered sugar

For the ganache/caramel: 


  1. To make the filling for the puffs, mix the vanilla pudding, cream, milk and dash of powdered sugar together until thick. Cover with plastic wrap and chill.
  2. To make the puff pastry, bring the water and butter to a boil in a large saucepan. Remove from the heat and quickly stir in flour and salt until a dough ball forms. Transfer the mixture to a stand mixer with a hook attachment and add eggs and vanilla until fully combined.
  3. Preheat your oven to 425 degrees F. Grease a baking sheet liberally with nonstick cooking spray. Roll the dough into little balls (about 2 - 3 inches) and drop onto the baking sheet. Bake for about 20 - 25 minutes or until they are golden brown.
  4. Remove the filling from the fridge and pour into a piping bag. Poke a little hole into the top of each pastry shell (once they've cooled) and pipe filling into them. You want to pipe enough so they are filled but not too much or they'll explode out of the shell.
  5. Put the pastries into the fridge and chill for 20 minutes. While the pastries chill, prepare the ganache by melting the chocolate in saucepan over medium heat. Add the whipping cream and mix until the mixture is fully combined. Bring to a boil then simmer for 5 minutes. Remove from the heat.
  6. Take the puffs out of the fridge and carefully dip the tops of each into the ganache. Place in the fridge until the ganache is hardened, about 15 minutes.
  7. Once chilled, drizzle with the warm caramel sauce and sprinkle with sea salt. Chill again or serve warm and enjoy!

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Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. In addition to writing for the Food section of SheKnows, she is a full-time recipe creator (and taste tester), a writer for and a contributing writer for the Home and Gardening section of SheKnows. You can also follow her musings and find delicious healthy recipes on her food blog, The Realistic Nutritionist.