Salted Caramel Cream Puffs

By Marge Perry & David Bonom
To ensure your cream puffs stay nice and puffed: 1. Cook the flour long enough so that the dough truly comes together and pulls away from the side of the pan and 2. Add the eggs one at a time, fully beating the dough before the next addition.
  • Yield: 24 cream puffs
  • Cuisine: French
  • Course: Dessert


  • All Purpose Flour
  • Cinnamon
  • confectioners’ sugar
  • Cream Puffs
  • Egg
  • eggs
  • Filling:
  • heavy cream
  • pecan halves
  • Salt
  • Salted butter
  • Salted Caramel:
  • sugar
  • unsalted butter
  • Vanilla Extract
  • Water


  1. Preheat the oven to 400°F.
  2. For the cream puffs, combine the water, butter, sugar, salt and cinnamon in a medium nonstick saucepan over medium heat. Bring to a boil, stirring occasionally until the butter melts
  3. Fill a large pastry bag fitted with a 1/2” plain tip. Pipe 12 (1 1/2”) mounds onto each of 2 large nonstick baking sheets. Brush the tops with the beaten egg. Bake until the puffs are golden brown, 30-32 minutes
  4. For the caramel sauce, combine the sugar with 1/4 cup water in a medium Anolon® Advanced Umber saucepan and bring to a boil over medium-high heat, stirring until the sugar dissolves. Continue to boil until the sugar turns deep amber, about 10-12 minutes. Remove from the heat and carefully whisk in the heavy cream and butter, continuing to stir while the foaming subsides. Stir in the vanilla and salt.
  5. For the filling, combine the heavy cream, confectioners’ sugar and vanilla extract in a bowl and beat with an electric hand mixer or wire whisk, until the cream holds stiff peaks.
  6. Arrange the bottom halves of the cream puffs on a platter