Good afternoon here me will give you a recipe salted -caramel cream puffs with chocolate ganache glaze which is interesting The way preparing it is very easy. You just need to be careful to get results from salted -caramel cream puffs with chocolate ganache glaze which has aroma and taste that able evoke our tastes.

So that the result of salted -caramel cream puffs with chocolate ganache glaze, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare salted -caramel cream puffs with chocolate ganache glaze the delicious as long as you know the tricks and how to make this dish able be treat very special.

Ingredients and seasonings used for prepare

1. Prepare 1 FOR CREAM PUFF SHELLS
2. Prepare 1 cup water
3. Prepare 1/2 cup unsalted butter ( 1 stick )
4. Use 1 cup all-purpose flour
5. Prepare 1/4 tsp salt
6. Prepare 1/2 tbsp granulated sugar
7. Prepare 4 large eggs
8. Take 1 FOR THE SALTED CARAMEL CUSTARD
9. Use 1 large egg
10. Use 2 large egg yolks
11. Prepare 1/4 cup cornstarch
12. Prepare 2 cup whole milk
13. Prepare 1 1/2 cup granulated sugar
14. Prepare 2 tbsp salted butter
15. Prepare 1 tsp vanilla extract
16. Prepare 1/2 tsp flaky sea salt
17. Prepare 1 FOR CHOCOLATE GANACHE GLAZE
18. Prepare 6 oz chopped semi sweet chocolate
19. Take 3/4 cup heavy whippimg cream
20. Take 1/4 tsp vanilla extract

In a saucepan, bring the heavy cream to a boil. Whisk the chocolate mixture until thoroughly melted and combined. A crisp pastry shell encapsulates a rich peanut butter pastry cream, which is then dipped in a dark chocolate ganache. The cream puff is made with pâte à choux dough, also known as the most simplistic form of French pastry.

How to make Salted -Caramel Cream Puffs with Chocolate Ganache Glaze:

1. MAKE SALTED CARAMEL CUSTARD
2. In a medium bowl, whisk the egg with the egg yolks, cornstarch, and 1/2 cup of the milk until smooth.
3. In a small saucepan heat the remaining 1 1/2 cups milk over low heat just to be warm, keep warm.
4. In a medium saucepan combine sugar and 1/4 cup water. Cook over moderate heat gently swirling pan until sugar dissolves, and mixture is clear. Now cook, undisturbed until it is a golden amber color about 5 minutes. Do not leave it it will burn quickly, so just watch it .Remove saucepan from heat and carefully whisk in butter, it will bubble up, whisk constantly, and slowly drizzle in warm milk until blended, it may look to seperate a little., that is fine. Slowly whisk in the egg mixture and bring to a boil, stir at all times, bring to a boil over medium heat.and stir until thickened, about 2 minutes. Stir in the vanilla and and sea salt. Strain the custard through a fine mesh strainer into a heatproof bowl. Place a piece of plastic wrap directly on the surface of the custard and refigerate until completely chilled.
5. MAKE CREAM PUFFS
6. Preheat oven to 400. Line baking sheets with parchment paper.
7. In a medium saucepan bring butter, water,salt and sugar to a rolling boil, lower heat to low and add four all at once, stir vigorously until mixture forms a ball. Remove from heat and cool at room temperature 5 minutes.
8. Beat eggs in, one at a time, beating each in well, beat until glossy.
9. Drop by rounded 1/4 cupfulls on baking sheet. Bake about 30 to 35 minutes until puffed and golden and dry looking. Cut a slit in top of each one to allow steam to escape. Cool on racks.
10. FOR CHOCOLATE GANACHE GLAZE
11. Add chocolate to hearproof bowl. Meanwhile heat cream to a simmer either on stove top or microwave, Don't boil it, bring just to a simmer and remove from heat, pour over chocolate, add vanilla and stir until smooth. Use to spoon over cream puffs when cooled to room temperature or slighly warm, not when hot.
12. TO ASSEMBLE CREAM PUFFS
13. Fill each cream puff by piping or carefully spooning custard into slit you made for steam to escape. If spooning it in cut the slit a little bigger, then press it back after filling. Spoon chocolate glaze over top to over slit and refrigerate. Store chilled.
14. Done and ready to serve!

This basic recipe can be adapted for crullers, profiteroles, cream puffs, gougeres, and eclairs. Keep on stiring until a thin pellicule forms at the bottom of the pot. Beat the eggs together in a seperate bowl. Slowly start to add the mixed eggs into the rest of the choux batter, a little bit at the time. I used good quality chocolate (Scharffenerger) and used this to glaze little egg shaped cakes made with the "Black Chocolate Cake" recipe.

me, the simple preparation of Salted -Caramel Cream Puffs with Chocolate Ganache Glaze above can help you prepare dishes that are special for family/friends Congratulations enjoy