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Dulce de Leche Cream Puffs

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Light and airy choux pastry cream puffs filled with a silky dulce de leche whipped cream. These elegant pastries have a crisp shell and rich caramel-like filling, making them perfect for celebrations or a special dessert.

Ingredients

1 cup water

1/2 cup unsalted butter, cut into pieces

1 cup all-purpose flour, sifted

1 teaspoon salt

4 large eggs, beaten

1 cup heavy cream, cold

1/2 cup dulce de leche

1 teaspoon vanilla extract

1/4 cup powdered sugar, for dusting

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a saucepan over medium heat, combine the water and butter. Heat until the butter melts completely.
  3. Add the flour and salt all at once and stir vigorously until the mixture forms a smooth dough that pulls away from the sides of the pan and forms a ball.
  4. Remove the pan from heat and allow the dough to cool slightly.
  5. Add the beaten eggs one at a time, mixing thoroughly after each addition until the dough becomes smooth, glossy, and thick.
  6. Transfer the dough to a piping bag and pipe small mounds onto the prepared baking sheet.
  7. Bake for 20–25 minutes until puffed, golden brown, and crisp. Remove from the oven and allow the shells to cool completely.
  8. In a mixing bowl, whip the cold heavy cream until soft peaks form.
  9. Gently fold in the dulce de leche and vanilla extract until smooth and creamy, then transfer the filling to a piping bag.
  10. Cut a small slit in the side or bottom of each cooled puff and pipe the dulce de leche cream inside until filled.
  11. Dust the cream puffs lightly with powdered sugar and serve.

Notes

Drizzle warm dulce de leche or melted dark chocolate over the cream puffs for extra flavor.

Add a small pinch of sea salt to the filling for a salted dulce de leche variation.

For a cleaner presentation, pipe the filling through a small hole in the bottom of each puff.

Store filled cream puffs in the refrigerator for up to 2 days in an airtight container.

Unfilled choux shells can be stored at room temperature for up to 1 day or frozen for up to 1 month.

If shells soften, re-crisp them in a 300°F oven for about 5 minutes and cool before filling.

Nutrition

Find it online: https://chocolatecoveredamy.com/dulce-de-leche-cream-puffs/