Caramel Coating for Cream Puffs

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READY IN: 13mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • make a hole in bottom of each cream puff by using a flat plain pastry tip. use pastry bag to fill each cream puff with chocolate Pastry Cream, set aside.
  • place sugar; 3 tablespoon water and lemon juice in saucepan. cook over medium heat until liquid becomes a deep golden color. Do Not Stir!
  • remove from heat and briefly plunge bottom of pan in bowl of cold water. return pan to stove over medium heat. pour in remaining water (1/3 cup) and without stirring cook another 30 seconds.
  • remove pan from heat and place on counter. carefully dip tops of cream puffs in hot caramel.
  • set aside to cool, then refrigerate to serve cold.
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