Cream and caramel cakes, a heavenly pleasure

Cream and caramel cakes, a heavenly pleasure

Difficulty: Easy Time: 40 min

INGREDIENTS (4 people):- 3 dl of cream
- 40 g of butter
- 80 g of force flour
- 2 eggs
- Salt


Put a saucepan with half a glass of water, a pinch of salt and 35 g of butter. When dissolved, add the flour and mix well, stirring continuously until the paste separates from the walls of the container. Remove from heat and incorporate the eggs one by one. It is important not to add the second egg until the first is integrated into the dough.

Introduce the dough into a sleeve pastry maker with smooth nozzle and form little piles on a plate lined with baking paper. Put the tray in the oven 180º C, 20 minutes. Remove and reserve.

Assemble the cream and fill the cupcakes or Petit Choux Put a saucepan with sugar on the fire until caramel. Dip the cupcakes in the caramel and let cool.

Also known as Petit Choux Stuffed, the best thing about these cakes is that you choose the filling and the cover, try them with chocolate, jam, dulce de leche, meringue ...

And if it doesn't convince you, try these other delicacies: Cakes for your fall afternoons Chocolate and red wine cake Hallucinate with this persimmon cake 🤤