Cream Puffs with Caramel Whipped Cream + A Virtual Family Bites Baby Shower

Cream Puffs (1 of 1)

Jan, from Family Bites is having a baby and we are celebrating food blogger style!

It is events like this that makes me love being a part of a Foodie community.  A group of talented writers, photographers and cooks coming together in such a way that all can celebrate a joyous moment in one of our fellow colleagues life.  There is no worries about not being available to attend or weather patterns that threaten to ruin the occasion.  And yet the surprise is even greater, in our virtual world as the day opens up and more and more congratulations are delivered to our friend.

You may remember me talking about the fabulous Jan during a post I wrote for the release of her new cookbook Gatherings in which she is a co-writer.  It was her simple to follow recipe for Cheese puffs that have made me an overly confident choux pastry master.  So of course the best treat I can bring to her virtual baby shower is my sweet variation, Cream Puffs with Caramel Whipped Cream and Chocolate Pretzel Top.  While they take a little bit time creating all the different components they come together beautifully in time for any party.  And while there ain’t no party like a food blogger party they will still be a sure fire hit.

Yields 24-36

Cream Puffs with Caramel Whipped Cream

Don't try to do everything at the same time. Make the puffs, and while they are cooling make the caramel cream. Finally melt the chocolate and assemble.

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Ingredients

  • For the Choux Pastry
  • 1/2 cup water
  • 1/2 cup milk
  • 1/2 cup butter
  • 1 tsp sugar
  • 1/8 tsp salt
  • 1 cup flour
  • 4 eggs
  • For the Caramel Whipped Cream
  • 6 tbsp butter
  • 1 cup white sugar
  • 1 1/2 cup whipping cream, divided
  • 1 1/2 tsp salt
  • For Assembly
  • 1 cup baking chocolate
  • 1/2 cup pretzels, crumbled

Instructions

  1. To make the Choux
  2. In a saucepan over medium heat the water, milk, butter, sugar and salt until it becomes a rolling boil.
  3. Add the flour and stir constantly until dough forms a ball and becomes smooth and glossy.
  4. Remove from heat and let cool 5 minutes.
  5. Preheat oven to 400 degrees and line baking sheets with parchment paper
  6. Once the dough is cool add it to the bowl of a stand mixer ( or you can do this by hand).
  7. Give it a few stirs to release the heat in the middle and then on low beat in each egg, one at a time until dough is smooth yet sticky. It should be stiff enough to stand but also soft enough to spread.
  8. Using a cookie scoop, place balls of dough onto prepared pans, smoothing edges with fingers if needed.
  9. Bake until golden and hollow sounding when tapped 25-35. Let cool.
  10. [b]
  11. To make the Caramel Whipped cream.[/b]
  12. In a saucepan over medium heat melt the sugar, stirring with a wooden spoon until it begins to turn a brown colour. Add the butter. (Careful it will bubble)
  13. Remove from heat and stir in 1/2 cup of the cream and the salt. Keep stirring until it is smooth. Let it cool for at least 10 minutes, stirring it often to release the heat. You want it to be finger cool before proceeding.
  14. In a large bowl of your mixer whip 1 cup of the whipping cream until stiff peaks are formed. Pour in the caramel 1/4 at a time, re-whipping the cream until stiff. Keep adding the caramel until the whipped cream is flavoured the way you prefer.
  15. For assembly:
  16. Melt the baking chocolate in a small bowl over a pot of boiling water. This will slowly melt and prevent seizing.
  17. Slice the puffs in half. Top the bottom half with whipped cream.
  18. Dip the top half in the chocolate, shaking off any excess and place on the bottom half of the puff.
  19. Sprinkle with pretzel crumbs.
  20. If not serving right away these puffs can be stored in the freezer in an air tight container.
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There is a whole gaggle of us celebrating Jan’s wonderful new addition to her family.  Make sure you check them all out.

Mardi from eat. live. travel. write made Blueberry Cheesecake Macarons

Julie from Dinner with Julie made Lemon Scones

Isabelle from Crumb: A Food Blog made Blackberry Meringue Bars

Jennifer from Seasons and Suppers made Baby Blueberry Beignets

Christina from Strawberries For Supper made Chocolate Madeleines

Aimée from Simple Bites made Roasted Turnip Hummus

Jenny from The Brunette Baker made Wild Blueberry Buttermilk Muffins

Liliana from My Cookbook Addiction made mini-cupcakes

Carole from The Yum Yum Factor made Beet and Blue Cheese Canapes

Charmian from The Messy Baker made Piglet Muffins

Amy from Family Feedbag made Marmalade Cake

Brittany from My Daily Randomness made Caramel + Pumpkin Parfait

Meg from Sweet Twist of Blogging made Carrot Apple Loaf

Louisa from Living Lou made Maple Walnut Cookies

Libby from Libby Roach Photography made Butter Baked Good’s Peanut Butter Sandwich cookie

Robyn from Planet Byn made Milk & Cookies Shooters

Roast Beef Wellingtons

Beef wellington is a gourmet entree that can be very time consuming and finicky to make.  Here is a little twist on the classic.

Serves 1/4

Roast Beef Wellingtons
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Ingredients

  • 250 grams deli roast beef chopped
  • 1 large onion, sliced
  • 1 cup mushrooms, sliced
  • 1 clove garlic minced
  • 1 pkg frozen pastry dough
  • 1 cup swiss cheese
  • melted butter

Instructions

  1. Preheat oven to 375 degrees F, Line a cookie sheet with foil.
  2. In a skillet over med-high heat add the beef.
  3. Add the onions and mushrooms.
  4. Stir in the garlic. Cook until vegetables are soft. Remove from heat.
  5. On a floured surface roll out the pastry into 4 even sized rectangles.
  6. Mound the beef mixture on one end of the dough leaving enough space around the edges for sealing.
  7. Top with cheese.
  8. Fold over the end of the dough and using a fork press edges to seal.
  9. Brush each pastry pocket with butter and place on prepared pan.
  10. Bake for 20-25 minutes or until golden.
Recipe Type: Main Dishes
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Preheat oven to 375 degrees F, Line a cookie sheet with foil.
In a skillet over med-high heat add the beef.

Add the onions and mushrooms.

Stir in the garlic. Cook until vegetables are soft. Remove from heat.

On a floured surface roll out the pastry into 4 even sized rectangles.

Mound the beef mixture on one end of the dough leaving enough space around the edges for sealing.

Top with cheese.

Brush edges with water. Fold over the end of the dough and using a fork press edges to seal.

Brush each pastry pocket with butter and place on prepared pan.

Bake for 20-25 minutes or until golden.

Pastry

Serves 1/9

Pastry
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Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup butter, chilled
  • 4-6 tablespoons ice water

Instructions

  1. Sift together the flour and salt; sift again.
  2. Cut in the butter with a pastry blender resembles coarse crumbs.
  3. Add ice water a tablespoon at a time, stirring the dough around the bowl with a fork.
  4. As soon as it is moist enough to gather into a ball, wrap in wax paper and refrigerate for about 30 minutes.
  5. The dough is then ready to be used for rolling out for your recipe.
Recipe Type: Dessert
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In a large bowl sift together the flour and salt twice.

Cut in the butter until it resembles coarse crumbs.

Add the water 1 tbsp at time, stirring the dough witha  fork.  You want a dough that stick together but is not too moist.  Depending on the time of year and the humidity in the air you may use more or less than the 3 tbsp.

Gather the dough into a bowl and wrap in wax paper.  You need to refrigerate it for at least 30 minutes before using.

This dough can be rolled into two 9″ pie shells.