Ingredients:
For the Dough:
200 ml (¾ cup) water
50g (1¾ oz) butter
150 g (1¼ cup) all-purpose flour
Pinch of salt
4 eggs
For the Caramel Cream:
4 tbsp sugar
150 ml (⅔ cup) 30% heavy cream for cooking
300 ml (1¼ cups) 30% heavy cream for whipping
For the Vanilla Cream:
400 ml (1⅔ cups) milk
50 g (⅓ cup) vanilla custard powder or cornstarch
4 tbsp sugar
300 ml (1¼ cups) heavy cream
For the Caramel Frosting:
125 g (⅔ cup) sugar
45g (1½ oz) butter
75 ml (⅓ cup) 30% cream
Baking Instructions:
Preheat oven to 230°C (446°F) for 10 minutes on top/bottom heat, then reduce to 200°C (392°F) for another 10 minutes.
Directions:
Dough Preparation:
In a saucepan, bring water and butter to a boil. Add flour and salt, stirring constantly until the mixture forms a smooth ball of dough.
Remove from heat and let it cool slightly.
Gradually add eggs, one at a time, mixing well after each addition until a smooth and shiny dough forms.
Transfer the dough to a piping bag fitted with a round tip. Pipe small mounds onto a baking sheet lined with parchment paper.
Bake in preheated oven until golden brown and puffed up, about 20 minutes. Let them cool completely.
Caramel Cream Preparation:
In a saucepan, melt sugar over medium heat until it caramelizes into a golden brown color.
Slowly pour in the cooking cream while whisking continuously until the caramel is fully dissolved.
In a separate bowl, whip the whipping cream until stiff peaks form. Fold in the caramel mixture until well combined. Set aside.
Vanilla Cream Preparation:
In a saucepan, heat milk until just simmering. In a bowl, mix custard powder or cornstarch with sugar.
Gradually whisk the milk into the custard mixture until smooth. Return the mixture to the saucepan and cook until thickened.
Let the vanilla custard cool completely. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cooled custard.
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