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

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Cream Puffs:

3/4 cup water

7 tablespoons unsalted butter, cut into small pieces and softened

1 tablespoon sugar

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1 cup all-purpose flour

4 large eggs, at room temperature 

1 large egg, lightly beaten

Salted Caramel Sauce:

3/4 cup sugar

1/3 cup heavy cream

2 tablespoons salted butter

2 teaspoons vanilla extract

1/4 teaspoon salt


2 1/2 cups heavy cream

1 1/4 cups confectioners’ sugar

1 teaspoon vanilla extract

1/3 cup pecan halves, toasted and finely chopped


1. Preheat the oven to 400°F. 

2. For the cream puffs, combine the water, butter, sugar, salt and cinnamon in a medium Anolon® Advanced Umber nonstick saucepan over medium heat. Bring to a boil, stirring occasionally until the butter melts; add the flour and vigorously stir with a wooden spoon until the dough comes together and pulls away from the side of the pan, about 2 minutes. Remove from the heat and cool, stirring occasionally, 5 minutes. Add one egg to the pot, stirring constantly, and continue stirring until the egg is fully incorporated and the dough comes back together. Repeat with each remaining egg, taking care to fully incorporate each into the dough before the next addition. 

3. Fill a large pastry bag fitted with a 1/2” plain tip. Pipe 12 (1 1/2”) mounds onto each of 2 Anolon® large nonstick baking sheets. Brush the tops with the beaten egg. Bake until the puffs are golden brown, 30-32 minutes; transfer to a wire rack. Poke a small hole into the bottom or side of each to allow steam to escape. Cool completely and slice each in half horizontally. 

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; top each with the whipped cream. Place the top half of the cream puff on the whipped cream and drizzle generously with the caramel sauce; sprinkle with the nuts. Serve any remaining caramel sauce on the side or refrigerate up to 1 month.