Salted Caramel Cream Puffs

Name: Salted Caramel Cream Puffs
Yield: 12
Ingredients: ½ recipe Basic Chocolate Cream Puff Shells (see below); 1 cup granulated sugar; 2 tbsp light corn syrup; ½ cup whipping cream; 1 tsp sea salt; 1 tsp vanilla extract; ¼ cup sour cream; 1 (8-ounce) container tiramisu mascarpone cheese; ¾ cup whipping cream; ¼ cup packed light brown sugar; ½ tsp vanilla extract; Fleur de sel (artisan salt) or kosher salt

A cavalcade of flavors promises this dessert will have your taste buds dancing: chocolate, coffee, mascarpone, caramel and sea salt!

A cavalcade of flavors promises this dessert will have your taste buds dancing. The subtle essence of coffee comes from tiramisu-flavored mascarpone in a creamy, brown-sugar–sweetened concoction. The dark chocolate cream puff, split to make way for a dreamy dollop of tiramisu, gets drizzled with homemade caramel sauce. For a taste surprise amid all the sweetness, a pinch of gourmet sea salt is added to the mix. Each puff is so decadent you’ll crave more than one.

Makes 12 servings

Ingredients

½ recipe Basic Chocolate Cream Puff Shells (see below)
1 cup granulated sugar
2 tbsp light corn syrup
½ cup whipping cream
1 tsp sea salt
1 tsp vanilla extract
¼ cup sour cream
1 (8-ounce) container tiramisu mascarpone cheese
¾ cup whipping cream
¼ cup packed light brown sugar
½ tsp vanilla extract
Fleur de sel (artisan salt) or kosher salt

Directions

First, make Basic Chocolate Cream Puff Shells (see below) and set aside.
To make caramel sauce, in a medium saucepan stir together sugar and corn syrup. Cook and stir over medium-high heat until candy thermometer reads 345°F and mixture is honey-colored, about 10 minutes. Immediately remove from heat; let cool 1 minute. Add ½ cup cream (mixture will bubble) and stir. Stir in sea salt and 1 teaspoon vanilla. Whisk in sour cream. Let cool to room temperature.
To make filling, beat together mascarpone cheese, ¾ cup cream, brown sugar and ½ teaspoon vanilla with whisk attachment of electric mixer on medium speed until stiff, creamy peaks form. Do not overbeat. Cover and chill at least 1 hour or until ready to assemble.
To assemble cream puffs, spoon or pipe 1½ tablespoons filling into cream puff shell bottoms. Place tops over filling. Filled puffs may be chilled in a covered container for up to 3 hours. Before serving, drizzle each with 1 teaspoon caramel sauce. (Store remaining sauce in sealed container in refrigerator.) Before serving, lightly sprinkle with fleur de sel or kosher salt.

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