Caramel Coating For Cream Puffs

1. 1

   make a hole in bottom of each cream puff by using a flat plain pastry tip. use pastry bag to fill each cream puff with chocolate Pastry Cream, set aside.

2. 2

   place sugar; 3 tablespoon water and lemon juice in saucepan. cook over medium heat until liquid becomes a deep golden color. Do Not Stir!

3. 3

   remove from heat and briefly plunge bottom of pan in bowl of cold water. return pan to stove over medium heat. pour in remaining water (1/3 cup) and without stirring cook another 30 seconds.

4. 4

   remove pan from heat and place on counter. carefully dip tops of cream puffs in hot caramel.

5. 5

   set aside to cool, then refrigerate to serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.