Salted-Caramel Cream Puffs with Warm Chocolate Sauce
One secret to pastry chef David Lebovitz's irresistible cream puffs is the salted butter he uses to make the perfect caramel custard filling.
February 2014
One secret to pastry chef David Lebovitz's irresistible cream puffs is the salted butter he uses to make the perfect caramel custard filling.
The caramel custard and chocolate sauce can be refrigerated separately for up to 3 days.
These cream puffs could also be filled with Boursin or salmon spread for a savory hors d'oeuvre.