Cream Puffs with Hot Caramel Sauce

Episode 17 - Cream Puffs with Hot Caramel Sauce


  • 5 oz Plain Flour
  • ¼ pint Boiling Water
  • 3 – 4 Eggs depending on size
  • 2 oz Butter
  • 1 large bottle of Whipping Cream
  • Ingredients for Sauce
  • 125g Butter
  • 8 tbsp Brown Sugar
  • 2 tbsp Milk
  • 100g white Marshmallows


  1. To make choux pastry use a saucepan large enough to beat eggs in and using a wooden spoon to stir, add the butter and boiling hot water stirring constantly, when it bubbles add sifted flour and stir in quickly, the ingredients should form a ball turn light to low stirring around then allow to cool.
  2. Now add the eggs one at a time and beat vigorously with spoon.
  3. You will need a piping bag and nozzle (don’t pipe them too big as they double in size) cook in oven fan force about 180c for about 35 – 40 minutes.
  4. Make sure they are brown and have risen, slit half way through on an angle to cool, and then pipe with fresh cream.
  5. Caramel Sauce - Put sugar, milk and butter into a saucepan stirring on a medium heat till melted, then add marshmallows, stir until smooth then drizzle over puffs and serve while still warm.