Choux Puffs With Toffee Sauce

"French cream Puffs"
photo by a user photo by a user
Ready In:
1hr 5mins


  • For the choux pastry

  • 110 g plain flour
  • 75 g butter
  • 225 ml water
  • 3 eggs, medium size
  • For the filling

  • 284 ml whipping cream
  • 5 ml caster sugar
  • For the toffee sauce

  • 115 g toffee pieces
  • 75 ml double cream


  • To make the choux pastry, melt the butter and water in a saucepan.
  • Bring it to the boil.
  • When bubbling, remove from the heat and immediately add the flour in one go.
  • Beat with a wooden spoon.
  • Return to a moderate heat and beat until the paste comes away from the sides of the pan.
  • Leave to cool slightly.
  • Fit the kneading attachment.
  • Add the paste.
  • Process on speed 2 for 1 minute.
  • With the machine still running add the eggs one at a time through the feed tube.
  • Process for another 1 minute.
  • Using a teaspoon place walnut size spoonfuls of mixture on a greased baking tray.
  • Allow a little space between each spoonful as they will swell during cooking.
  • Bake in batches in a preheated oven at 220°C/425°F, gas mark 7 for about 20-25 minutes or until well puffed and golden brown.
  • Lift onto a wire rack and make a small hole in the base to release any steam.
  • Leave to cool.
  • Fit the emulsifier attachment.
  • Whip the cream and sugar on speed 1 for about 20 - 25 seconds.
  • Stop the machine frequently and check the consistency to avoid over whipping.
  • Fill the cooled choux puffs with the whipped cream.
  • Leave preparing the rich, creamy toffee sauce to the last minute so that it can be served warm.
  • Melt the toffees over a low heat stirring all the time. When half melted, add the double cream and keep mixing until all the toffees have melted.
  • Pour the warm sauce over the choux puffs and sprinkle over the toasted flaked almonds.

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