Choux Crown with Caramel Cream
It’s the sort of dessert that just makes people pause mid-bite and go quiet for a moment… you know, when their eyes widen just enough for you to catch it – that tiny flicker of joy. This choux crown with caramel cream, it doesn’t scream for attention, but once you’ve tasted it (that shy, buttery crisp edge of pastry, filled with gently whipped cream and slicked with golden caramel), there’s no going back. It’s a little showy, yes, but in a charming, very French sort of way – dramatic without being loud. I made it once for a Sunday lunch and ended up scribbling the recipe on napkins for everyone before dessert plates were cleared. Funny how fast things disappear when caramel’s involved.
Why You’ll Crave It
- The contrast – pillowy light choux with that rich, sticky satin caramel is just… perfect
- It looks stunning in the center of a table – like it belongs in a French patisserie window (but you made it!)
- The hazelnuts give the whole thing a warm, toasty backbone that grounds the sweetness
- Each bite is light yet completely satisfying – not heavy, just… indulgent
The first time I made this, I burnt the caramel slightly… and honestly, it kind of worked. Gave it this bittersweet edge that people really liked.
What You’ll Need
- Water: 250 ml – use cold water, trust me, it makes it easier to gauge the butter melting in the pot
- Unsalted butter: 100 g – cut into cubes so it melts evenly
- All-purpose flour: 150 g – sifted if you can manage it
- Large eggs: 4 – at room temperature if you remember (they incorporate better)
- Salt: just a pinch – it quietly lifts the flavor
- Heavy cream: 500 ml – the kind that whips nicely and holds a soft shape
- Powdered sugar: 100 g – which sounds like a lot, but it gets spread around
- Vanilla extract: 1 tsp – real extract makes all the difference here
- Hazelnuts: 50 g finely chopped – roast them lightly if you have the time… the smell alone is worth it
- Granulated sugar: 200 g – white, plain sugar is best for caramelizing
- Butter (again): 100 g – for the caramel, so please don’t forget this second portion
- Heavy cream (again): 200 ml – for finishing the caramel sauce smoothly
- Salt: a little pinch – to tame the sweetness right at the end
Easy How-To
Start with the choux base
Bring the water, cubed butter, and salt to a gentle boil in a medium saucepan. As soon as it starts bubbling around the edge, toss in the flour in one go and stir fast. It’s going to look lumpy and wrong for a second – keep stirring. Eventually it’ll smooth out and clump together into a soft ball, pulling away from the edges. Now turn off the heat and let it cool down for a few moments. Don’t rush this bit or you’ll scramble your eggs later.
Add in the eggs
One egg at a time. That’s important. Stir thoroughly after each addition – the dough will go weirdly slippery for a minute, then suddenly smooth itself out. You’ll know you’re done when you lift the spoon and the dough slowly rolls off like thick ribbons. It should look glossy, not runny.
Pipe and bake
Spoon your choux dough into a piping bag and pipe little round buns onto a parchment-lined tray, about the size of apricots. Keep them spaced a bit – they puff up more than you think. Bake at 180°C (350°F) for 25 to 30 minutes, without opening the oven (not even for a peek!). They’re done when they’re puffed and golden and sound hollow when tapped.
Whip the cream
In a cold bowl (really helps), whip your cream to soft peaks, then add the powdered sugar and vanilla. Keep whipping gently until it holds its shape but still has a softness to it – we’re not making butter here.
Cool and fill
Let your choux cool completely before filling or the cream will melt. Cut a little slit at the base of each puff and pipe the whipped cream inside. It’s a little fiddly but peaceful, like folding letters.
Form the crown
Arrange your filled choux buns in a ring on a plate. You can nudge them close together so they touch and look like an actual wreath, or leave little gaps depending on your mood. No wrong way.
Make the caramel
In a dry saucepan, tip in the sugar and let it melt over low to medium heat. Resist the urge to stir too soon – wait until it starts melting and turns golden. Then stir gently until smooth. Add butter carefully (it’ll spit a little), then the cream, and a pinch of salt. Stir, let it thicken slightly, then take off the heat and cool just enough so it doesn’t melt your crown.
Final flourish
Spoon or drizzle (however your hand chooses in the moment) the caramel over the choux crown. Sprinkle on roasted chopped hazelnuts. Step back and admire it for at least a second before someone slices in.
Good to Know
- Caramel is sneaky – one second it’s golden, next it’s burnt. Watch it like a hawk, then turn off the heat just before it looks ready
- If the whipped cream starts to look grainy, stop whipping. You’ve gone too far – but you can always lighten it with a little more cream if needed
- Sometimes I only make half a crown using 6 puffs, stack them in a crescent instead – it still looks lovely and feeds just a few
Serving Ideas
- Serve with strong coffee or a glass of chilled dessert wine – it needs something bold and bitter or cold and light to balance it all out
Top Tricks
- You can bake the choux a day ahead and fill them just before serving – they stay crisper that way
- Want neater cream piping? Chill your piping bag 10 minutes before filling, helps everything hold
Frequently Asked Questions
Can I freeze the choux buns in advance?
Yes, the baked (but unfilled) puffs freeze really well. Just thaw and refresh them in the oven for 5 minutes before filling.
My caramel seized up! What now?
If it clumps, don’t panic – you can gently warm it again and stir until smooth. Add a splash of water to loosen if needed.
How sweet is this, really?
It’s sweet, yes, but not overwhelmingly so. The whipped cream softens the caramel’s intensity and the nuts add contrast.
What else can I garnish with besides hazelnuts?
Toasted almonds work beautifully. Or go rogue – try candied ginger bits or even cocoa nibs for a darker edge.
