Caramel Swirl Cream Puffs Recipes

SEA SALT CARAMEL SWIRL CHEESECAKE BARS

Steps:

• Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond pan sides. Prepare CRUMB CRUST.
• CRUMB CRUST: Stir together 1-1/2 cups graham cracker crumbs and 3 tablespoons sugar in medium bowl; blend in 6 tablespoons melted butter or margarine, mixing well. Press mixture onto bottom of 13x9x2-inch baking pan.
• Beat cream cheese, sugar and salt in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Set aside 3-1/2 cups batter; blend light cream and rum extract into remaining batter. Stir in walnuts, if desired.
• Place caramel chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Gradually stir rum and nut batter into melted chips, stirring until well blended.
• Alternately drop vanilla batter and caramel nut batter by heaping tablespoons onto crumb crust. With knife or small spatula swirl batters for marbled effect. (Batters will flatten and smooth as cheesecake batter bakes.)
• Bake 35 to 40 minutes or until center is set and edges puff and begin to crack. Cool in pan on wire rack. Refrigerate until chilled. Using foil as handles, lift from pan. Cut into bars.

CARAMEL SWIRLS

Steps:

• In a large bowl, cream butter, cream cheese and brown sugar until light and fluffy. Beat in egg yolk and flavoring. Gradually beat flour into creamed mixture. Refrigerate 2 hours or until easy to handle., In a microwave-safe bowl, melt caramels; stir until smooth. Stir in cream cheese until blended; set aside. Divide dough in half. Roll each portion between two pieces of waxed paper to 1/4-in. thickness. Spread caramel mixture over dough to within 1/2 in. of edges., Roll up tightly jelly-roll style, starting with a long side. Wrap rolls in plastic wrap; refrigerate 4 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake 12-14 minutes or until golden brown. Remove from pans to wire racks to cool.

CARAMEL TOPPED CREAM PUFFS

Steps:

• Make the Cream Puffs: Preheat the oven to 425 degrees F.
• Combine the water, butter, salt, and sugar in a large saucepan and bring to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, 2 minutes to evaporate some of the moisture.
• Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer or mix by hand.) Mix at medium speed. With the mixer running, add 3 of the eggs, 1 at a time, stopping after each to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated.
• Using a pastry bag, pipe the dough in bite-size "kisses" (about 1 1/2 inches across) onto 1 of the cookie sheets.
• Dip your finger in flour and push down the points to smooth out any bumps. Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
• Make the Caramel: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pot occasionally to even out the color, until amber-caramel in color, 10 to 20 minutes. When the mixture is done, remove the pot from the heat and rest the bottom in the ice bath for 15 seconds to stop the cooking.
• Dip the top of each cream puff in the caramel and place it caramel-side down, with the base sticking straight up, on the other greased cookie sheet. The caramel will pool slightly around the puff and will harden and develop a foot. (When you turn the puffs over later, this will be a smooth flat "lid" for each profiterole.) Let cool until set, at least 10 minutes.
• When ready to serve, carefully turn the puffs over and cut each 1 horizontally in 1/2 using a long serrated knife. Fill each with a small scoop of ice cream or sweetened, flavored whipped cream. Place the lid on top and serve immediately.

CARAMEL CREAM PUFFS

Steps:

• Fill a small cup with water and place a pastry brush in it (this will be used for washing down the sides of the pan to prevent crystallization).
• In a clean, heavy-bottomed 2-quart saucepan, stir together the sugar, water, and cream of tartar. Cook over medium-high heat, occasionally washing down the sides of the pan with the pastry brush to wash away any sugar crystals, until the mixture starts to color around the edges. Gently swirl the pan to ensure that the sugar caramelizes evenly and continue to cook until the caramel turns a medium-dark amber color. Remove the pan from the heat and carefully add 3/4 cup of the cream (the mixture will bubble up furiously). Once the bubbling has subsided, stir the mixture until it is completely smooth. If there are any hardened bits of caramel in the mixture, return the saucepan to medium heat until they have dissolved. Stir in the salt and vanilla. Pour the hot caramel mixture through a fine-mesh sieve into the bowl of an electric mixer (or a different mixing bowl if you have only one electric mixer bowl; you will need it for the choux) and let cool for 10 minutes.
• Cover the bowl with plastic wrap and refrigerate the caramel until chilled, about 2 hours. Meanwhile, make the choux.
• Preheat the oven to 400°F.
• In a medium saucepan, combine the water, milk, sugar, salt, and butter and bring to a full boil over medium-high heat, stirring frequently. Remove the pan from the heat, add the flour all at once, and stir vigorously with a wooden spoon until the flour is completely incorporated and the mixture pulls away from the side of the pan. Return the pan to the heat and continue to cook for another minute, stirring, to dry out the dough a bit. Transfer the dough to the bowl of an electric mixer fitted with the paddle attachment and let it cool for 2 minutes.
• While mixing on medium speed, add the eggs, one at a time, mixing until the first egg is completely incorporated before adding the next. Mix until you get a smooth, shiny dough that falls heavily from a spoon, about 2 minutes.
• Line two baking sheets with silicone baking mats or pieces of parchment paper. Scrape the choux paste into a large pastry bag fitted with a 5/8-inch plain tip, such as Ateco #7. Pipe out 2-inch mounds of the choux paste onto one baking sheet, leaving 1-1/2 inches between each cream puff. Brush the surface of each cream puff with the egg wash. Use your finger to smooth out the points on the surface of each one. (Leave the remaining choux paste in the pastry bag until the first batch of cream puffs has been baked.) Bake the cream puffs for 15 minutes, then reduce the heat to 350°F degrees and bake until puffed up and light golden brown, 10 to 15 minutes longer. Let cool on the baking sheet. Pipe out and bake more cream puffs with the remaining batter.
• Remove the chilled caramel from the refrigerator and gradually stir in the remaining 1 cup cream with a rubber spatula until blended. Place the bowl on the mixer stand (or transfer the cream to a mixer bowl) and, using the whisk attachment, beat the filling on high speed until medium-firm peaks form. Transfer the filling to a pastry bag fitted with a 1/4-inch plain tip, such as Ateco #802.
• Use a small, plain pastry tip to make a hole in the center of the bottom of each cream puff. Gently pipe the caramel filling into the hole, filling the puff completely. Lightly dust the cream puffs with sifted confectioners' sugar before serving. If you are not serving the cream puffs immediately, place them in an airtight container and refrigerate. The shells can be made up to 3 days in advance and stored in an airtight container at room temperature, but don't fill them more than 3 hours before serving.

CARAMEL SWIRL COOKIES

Steps:

• In a large bowl, cream butter, cream cheese, and brown sugar,.when well mixed.
• Add egg yolk and maple flavoring -- mix well.
• Gradually add flour, mix to combine.and refrigerate for 2 hours.to chill well.
• Meanwhile, in a saucepan, melt caramels, stir in cream cheese, until well blended.
• Set aside.
• Divide chilled dough in half.roll each portion between waxed paper to 1/4" thickness.
• Spread caramel mixture over dough to within 1/2" of edges.
• Roll up tightly, jelly roll style, starting at long side.
• Wrap each roll in plastic wrap, refrigerate 4 hours.
• Unwrap and cut into 1/4" thick slices.
• Place 1" apart on greased sheets.
• Bake at 350° for 12-14 minutes or until golden brown.
• Remove to racks to cool.
• To prepare CARAMEL FILLING:.
• Unwrap caramels and place in a small sauce pan over low heat -- cook till melted, stirring occasionally -- add softened cream cheese, and stir to combine.

CARAMEL SWIRL ICE CREAM

Steps:

• In a small saucepan, bring ¾ cup of the sugar and ¼ cup of water to a boil over medium-high heat, stirring occasionally to dissolve the sugar.
• Boil without stirring until the caramel turns a golden amber colour, 5-8 minutes.
• Remove from heat and immediately add ½ cup plus 2 tblsps of the heavy cream - AVOID SPATTERS!
• Stir well, then cook over low heat, stirring, until smooth, about 1 minute.
• Remove from heat, add a dash of salt, and let cool.
• Transfer the caramel to a container, cover and refrigerate until cold, atleast 1 hour and up to 2 days.
• In a large saucepan, bring the milk and remaining 1 ½ cups heavy cream just to a boil over medium heat.
• In a large bowl, whisk the egg yolks with ¾ cup of the sugar until smooth.
• Gradually whisk the hot cream into the egg yolks.
• Pour the custard back into the saucepan.
• Cook over medium heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon, about 7 minutes.
• DO NOT BOIL.
• Immediately strain the custard into a large heatproof bowl and set aside.
• In a small saucepan, bring the remaining ½ cup sugar and 3 tblsps water to a boil over medium-high heat, stirring to dissolve the sugar.
• Boil with stirring until the caramel turns a deep amber colour, about 7 minutes.
• Remove from heat and add 2 tblsps of cold water - stand back to avoid spatters.
• Stir until smooth.
• Whisk the hot caramel into the warm custard, making sure the caramel doesn't get on the whisk as you pour as it will harden.
• Stir in vanilla.
• Let cool to room temperature, stirring once or twice, then cover and refrigerate until cold, atleast 2 hours or overnight.
• Pour the custard into an ice-cream maker and freeze according to the manufacturer's instructions.
• Transfer the ice cream to a chilled container and freeze until partially set but not hard, about 1 hour.
• Spoon 1/3 of the ice cream into a chilled container.
• Spoon 1/3 of the chilled caramel on top; it does not have to be an even layer.
• Top with a layer of ice cream.
• Continue layering, ending with caramel.
• Stir once; do not overmix as you want a thick caramel swirl running through the ice cream.
• Cover and freeze for atleast 3 hours or up to 2 days.