Choux Puffs With Toffee Sauce Recipe

Name: Choux Puffs With Toffee Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the choux pastry; 110 g plain flour; 75 g butter; 225 ml water; 3 eggs, medium size; For the filling; 284 ml whipping cream; 5 ml caster sugar; For the toffee sauce; 115 g toffee pieces; 75 ml double cream

Servings: persons

1
To make the choux pastry, melt the butter and water in a saucepan.
2
Bring it to the boil.
3
When bubbling, remove from the heat and immediately add the flour in one go.
4
Beat with a wooden spoon.
5
Return to a moderate heat and beat until the paste comes away from the sides of the pan.
6
Leave to cool slightly.
7
Fit the kneading attachment.
8
Add the paste.
9
Process on speed 2 for 1 minute.
10
With the machine still running add the eggs one at a time through the feed tube.
11
Process for another 1 minute.
12
Using a teaspoon place walnut size spoonfuls of mixture on a greased baking tray.
13
Allow a little space between each spoonful as they will swell during cooking.
14
Bake in batches in a preheated oven at 220u00b0C/425u00b0F, gas mark 7 for about 20-25 minutes or until well puffed and golden brown.
15
Lift onto a wire rack and make a small hole in the base to release any steam.
16
Leave to cool.
17
Fit the emulsifier attachment.
18
Whip the cream and sugar on speed 1 for about 20 - 25 seconds.
19
Stop the machine frequently and check the consistency to avoid over whipping.
20
Fill the cooled choux puffs with the whipped cream.
21
Leave preparing the rich, creamy toffee sauce to the last minute so that it can be served warm.
22
Melt the toffees over a low heat stirring all the time. When half melted, add the double cream and keep mixing until all the toffees have melted.
23
Pour the warm sauce over the choux puffs and sprinkle over the toasted flaked almonds.

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: For the choux pastry, 110 g plain flour, 75 g butter, 225 ml water, and more.

Yes, Choux Puffs With Toffee Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Choux Puffs With Toffee Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions