Caramel Cream Puffs

Method

1. 600 ml water. 300 g vegetable fat (Palmarin or Hera). 1/4 teaspoon salt. Bring the water and vegetable fat to a boil. Add 300 g of plain flour. Stir the dough constantly so it cooks evenly and does not burn. When the dough starts to separate from the bottom of the pot and leaves a thin layer on the surface, it is ready. While the dough is still warm, gradually beat in 8 medium eggs (size M).
   ▶ watch in the video (0:25)
2. Beat the dough long enough until it becomes smooth, soft and elastic. Use a 10 mm piping nozzle. The correct consistency of the dough is very important. Use baking paper so the cream puffs do not stick. Pipe the dough onto the baking tray just before baking. Smooth out any peaks of dough so they do not burn during baking.
   ▶ watch in the video (2:14)

3. Bake in a preheated oven

   10–15 minutes at 250°C, then reduce the temperature and bake for another 20–25 minutes at 170°C. Do not open the oven during baking!!! Do not bake two trays at the same time. The fewer pieces of dough on the tray, the better they will bake. Cut the cream puffs while they are still hot using a serrated knife. This batch makes 48 cream puffs on three baking trays. Now prepare the caramel whipped cream.
   ▶ watch in the video (3:46)
4. 7 tablespoons of granulated sugar for the caramel. Add 350 ml of warm 30% whipping cream. Let it rest for a while, then refrigerate for 2 hours. Vanilla Cream. 1 liter milk. 4 tablespoons sugar. 2 teaspoons vanilla extract. Dissolve 120 g of vanilla pudding powder (Zlatý Klas) in a small amount of milk. Pour it into the remaining milk and cook a thick vanilla custard. Let it cool completely. Let it cool completely.
   ▶ watch in the video (5:01)
5. Combine the cooled vanilla custard with Meggle Creme Patisserie whipping cream. Whip the cream until it becomes firm and smooth. Caramel Cream. 700 ml vegetable whipping cream (Meggle Creme Patisserie). Combine the caramel whipped cream with the vegetable whipping cream and whip until smooth. These creams are light, delicious, easy to prepare and always turn out beautifully.
   ▶ watch in the video (7:32)
6. Pipe the caramel cream on top of the vanilla cream. Caramel Glaze. 225 g granulated sugar for the caramel. 90 g butter. 150 ml warm 30% whipping cream. Dip the tops of the cream puffs into the cooled caramel glaze. Store the cream puffs uncovered in the refrigerator so they do not become soggy. They will stay fresh for a long time. I wish you great success!
   ▶ watch in the video (9:05)