Caramel Cream Puffs with Chocolate-Peanut Butter Sauce

Caramel Cream Puffs with Chocolate-Peanut Butter Sauce

Enjoy these light, creamy puffs topped with chocolate and peanut sauce - a delicious dessert.

Prep Time

45

Minutes

Total Time

3:30

Hrs:Mins

Makes

8

servings

Whipped Cream
1/2
cup granulated sugar
2
tablespoons water
2
cups whipping (heavy) cream
1
teaspoon vanilla
Cream Puffs
3/4
cup water
6
tablespoons butter
2
teaspoons granulated sugar
1/8
teaspoon salt
3/4
cup all-purpose flour
2
eggs
1
egg white
Sauce
3
tablespoons packed dark brown sugar
1
tablespoon butter
1
tablespoon light corn syrup
1/2
cup whipping (heavy) cream
2
oz bittersweet baking chocolate, chopped
1
oz unsweetened baking chocolate, chopped
2
tablespoons creamy peanut butter
  1. In 3-quart saucepan, mix 1/2 cup granulated sugar and 2 tablespoons water with wooden spoon. Heat over medium-high heat 5 to 7 minutes, without stirring, until sugar turns dark golden brown and just begins to smoke. (Do not allow to burn.)
  2. Immediately add 2 cups whipping cream, stirring constantly with wooden spoon. (Be careful—mixture will bubble furiously and be very hot.) Reduce heat to low. Stir constantly until any lumps of sugar melt. When mixture is smooth, remove from heat and add vanilla. Pour into large bowl. Cover and refrigerate at least 2 hours or until cold.
  3. Adjust oven rack to lowest position. Heat oven to 400°F. Line cookie sheet with cooking parchment paper if desired.
  4. In heavy 3-quart saucepan, heat 3/4 cup water, 6 tablespoons butter, 2 teaspoons granulated sugar and the salt to boiling over medium heat. Quickly stir in flour. Mixture will form a sticky paste. Cook about 1 minute, stirring vigorously, until mixture is stiff and smooth and forms a ball. Remove from heat.
  5. Add 1 of the eggs and stir vigorously with spoon until smooth (it will look like the egg will not blend in, but keep stirring and it will). Once egg is blended, add remaining egg and the egg white. Stir vigorously until dough is smooth and thick.
  6. Spoon about 3 tablespoons dough into a mound on parchment-lined or ungreased cookie sheet. The mound should be about 2 inches wide and 1 1/2 inches high (you can also use pastry bag to pipe dough into mounds). Repeat with remaining dough, making 8 equal mounds placed at least 2 inches apart. If the mounds have peaks, wet your fingertips and smooth them down.
  7. Bake dough 35 to 40 minutes or until puffs are very crisp and dark golden brown. Cool puffs on wire rack, about 30 minutes.
  8. Meanwhile, in 2-quart saucepan, heat brown sugar, 1 tablespoon butter and the corn syrup over medium heat, stirring constantly, until brown sugar melts and mixture bubbles. Add 1/2 cup whipping cream and stir until brown sugar dissolves and cream simmers. Remove from heat and stir in bittersweet and unsweetened chocolates until smooth. Stir in peanut butter.
  9. Beat cold cream mixture with electric mixer on high speed until stiff peaks form.
  10. Use serrated knife to cut each cream puff in half horizontally. Divide whipped cream evenly among puffs and replace tops. Place cream puffs on serving plates and spoon sauce over tops.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Why it Works: The Power of Egg Whites Egg whites are almost 100% protein. When beaten, as in a meringue, these proteins unwind and hold onto air (think of them as coiled springs). The resulting foam can then be used to make soufflés, angel food cakes and cookies. The same happens in this recipe, even though the egg whites are not beaten. As the cream puffs bake, the egg white proteins unwind and hold onto air. The heat of the oven causes water within the dough to turn to steam, lifting the dough as it boils. Just like an egg in a skillet, when enough heat is added, the egg white proteins solidify and trap air. The result is a light and airy cream puff, ready to be filled!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 550
    • (Calories from Fat 370),
  • Total Fat 41g
    • (Saturated Fat 23g,
    • Trans Fat 1 1/2g),
  • Cholesterol 165mg;
  • Sodium 180mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 2g,
    • Sugars 26g),
  • Protein 7g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1 High-Fat Meat;
    • 6 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.