Estimated reading time: 7 minutes
These salted caramel cream puffs are one of those desserts that look impressive, taste like something you’d get from a bakery, and still feel completely doable once you break them down into steps.
You have a crisp, golden choux pastry shell on the outside and a smooth, rich salted caramel pastry cream inside. That contrast between light and airy and creamy and rich is what makes them so good.
The first time I made these, I brought them to share with friends, and it was one of those moments where everyone takes a bite and immediately stops talking for a second. I had multiple people tell me it was one of the best things I’ve ever made, and honestly, that’s always the goal. There’s nothing better than baking something from scratch and seeing people genuinely love it.
Even though this recipe is made up of two components, each one is simple once you understand what to look for. And if you want to make them ahead of time or break it up into steps, this is a great recipe to do that with.
If you want to make each component individually, you can use my choux pastry shells and salted caramel pastry cream recipes. But everything you need is also explained here so you can make the full recipe from start to finish in one place.
If you give this recipe a try, post a pic and tag @colbytroy on Instagram so I can see your beautiful creations!
Table of contents
Perfect Pairings with Salted Caramel Cream Puffs
- Serve with coffee or espresso
- Add a light chocolate drizzle
- Dust with powdered sugar
- Finish with flaky sea salt for a stronger salted caramel flavor
- Serve as part of a dessert board
Ingredients
- 1 batch choux pastry shells
- 1 batch salted caramel pastry cream
- Powdered sugar, optional
- Caramel drizzle, optional
Step By Step Instructions
Follow these step-by-step instructions, then scroll down to the recipe card for a full ingredients list and method
How to Make Salted Caramel Cream Puffs
Step 1: Make the choux pastry shells
Prepare the choux pastry dough and bake the shells according to the recipe.
Before baking, I like to smooth the tops with a quick egg wash using my finger. It’s a small step but makes a noticeable difference in how clean and even the shells bake up.
Make sure:
- the shells are fully baked
- deeply golden
- feel light and dry when picked up
Once baked, let them cool completely before filling.
If the shells are even slightly warm, the filling will melt and soften them too quickly.
Step 2: Make the salted caramel pastry cream
Prepare the pastry cream and chill until completely cold.
This usually takes:
- 2 to 3 hours in a bowl
- or about 1 hour if spread thin on a baking sheet
Once chilled, whisk until smooth before using. This step is important because it loosens the texture and makes it easy to pipe.
Step 3: Prepare for filling
Transfer the pastry cream to a piping bag fitted with a round tip.
If you don’t have a piping bag, you can use a zip-top bag with the corner cut or simply spoon the filling.
Step 4: Fill the cream puffs
You have two options:
Option 1: Slice and fill
- Slice each shell in half
- Pipe or spoon the filling into the bottom half
- Place the top back on
This method gives a more classic, bakery-style look and lets you control how much filling you add.
Option 2: Pipe from the bottom
- Use a small knife or piping tip to make a hole in the bottom
- Pipe filling inside until the shell feels full
This keeps the shells intact and gives a cleaner look.
Fill until:
but not heavy or overly soft
the shell feels full
Step 5: Finish and serve
Dust with powdered sugar or drizzle with caramel or chocolate if desired.
Serve as soon as possible for the best texture.
Make Ahead Instructions
This recipe works very well when broken into steps.
Choux pastry shells
You can make the shells ahead and store them unfilled:
- at room temperature for 1 day
- or freeze for up to 1 month
Reheat in the oven to crisp them back up before filling.
Salted caramel pastry cream
You can make this up to 3 days in advance and store in the refrigerator.
It also works perfectly to make it the night before and chill overnight.
Before using, whisk until smooth.
Fully assembled cream puffs
These are best filled close to serving, but you can assemble them a few hours in advance and refrigerate.
Troubleshooting Tips for Beginners
1. My cream puffs got soft after filling. What happened?
This is normal. The filling adds moisture to the shells over time.
For the best texture, fill them as close to serving as possible.
2. My shells are crisp at first but soften quickly. Why?
This can happen if:
- they were slightly underbaked
- or they sat too long after filling
Make sure shells are fully baked and dry before filling.
3. My filling is too thick to pipe. How do I fix it?
Let it sit at room temperature for a few minutes, then whisk until smooth.
4. My filling is too loose. Why?
It likely needs more chilling time or was not cooked long enough.
Let it chill longer to firm up.
5. My shells cracked or looked uneven. Does that matter?
Not at all. They will still taste the same once filled.
You can cover imperfections with powdered sugar or drizzle.
Storage Instructions
Unbaked choux dough
Store in the refrigerator for up to 1 day.
Bring to room temperature before piping for best results.
Baked shells, unfilled
Store in an airtight container at room temperature for up to 1 day.
For longer storage:
- freeze for up to 1 month
- reheat in the oven to crisp before using
Baked shells, filled
Store in the refrigerator for up to 2 days.
Texture is best within the first day.
Pastry cream, not filled
Store in an airtight container in the refrigerator for up to 3 days.
Whisk before using.
Fully assembled cream puffs
Store in the refrigerator for up to 2 days.
Best enjoyed the same day for the best texture.
Tools You’ll Need to Make
Salted Caramel Cream Puffs
- Piping bag
- Round piping tip
- Knife
- Mixing bowl
- Baking sheet
- Parchment paper
More Yummy Recipes to Try
Salted Caramel Cream Puffs
Ingredients
Choux Pastry Shell
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all purpose flour
- 4 large eggs
- 1/4 teaspoon salt
- 1 egg for egg wash
- 1 tbsp water for egg wash
Salted Caramel Pastry Cream
- 1 3/4 cups granulated sugar for the caramel
- 4 cups whole milk for the milk mixture
- 2 teaspoons vanilla extract or 1 vanilla bean for the milk mixture
- 1/3 cup granulated sugar for the milk mixture
- 2 whole eggs for the egg mixture
- 4 egg yolks for the egg mixture
- 1/3 cup granulated sugar for the egg mixture
- 10 tablespoons cornstarch for the egg mixture
- 2 teaspoons fine sea salt for finished pastry cream
Instructions
Make the Choux Pastry Shells
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a saucepan, combine water, butter, and salt. Bring to a full boil so the butter is completely melted.
- Add the flour all at once and immediately begin stirring. The mixture will look rough at first, then come together into a thick dough.
- Continue cooking and stirring for 1 to 2 minutes until the dough forms a smooth ball and leaves a thin film on the bottom of the pan. This step removes excess moisture and helps the shells puff properly.
- Transfer the dough to a mixing bowl and let cool for about 5 minutes until warm but not hot.
- Add eggs one at a time, mixing fully after each addition. The dough may look separated at first but will come back together.
- After all eggs are added, the dough should be smooth, glossy, and fall slowly from a spoon in a ribbon. It should hold its shape but not be stiff.
- Pipe or scoop 1 1/2 to 2 inch mounds onto the baking sheet, leaving space between each.
- In a small bowl, whisk together 1 egg and 1 tablespoon water. Lightly smooth the tops of each mound with your finger dipped in the egg wash to remove peaks and create a more even, rounded shape.
- Bake for 20 minutes without opening the oven.
- Reduce temperature to 350°F and bake another 10 to 15 minutes until deeply golden and dry.
- Remove from oven and let cool completely. Optionally poke a small hole to release steam.
Make the Salted Caramel Pastry Cream
- In a saucepan, heat milk, vanilla, and sugar until steaming but not boiling. Set aside.
- In a separate large saucepan, cook sugar over medium heat until melted and deep amber.
- Reduce heat to low. Slowly add the warm milk mixture in small amounts while whisking constantly. Expect bubbling and steam. Continue until smooth.
- In a bowl, whisk together whole eggs, egg yolks, sugar, and cornstarch until smooth.
- Slowly add the hot caramel milk to the egg mixture while whisking constantly to temper.
- Pour everything back into the saucepan. Cook over medium heat, whisking constantly, until it comes to a full boil.
- Continue cooking for 1 minute until thick, smooth, and glossy.
- Remove from heat and stir in salt.
- Transfer to a bowl or spread onto a parchment-lined baking sheet. Cover directly with plastic wrap and refrigerate: 2 to 3 hours in a bowl (about 1 hour if spread thin in prepared baking sheet)
- Once chilled, whisk until smooth before using.
Assemble the Cream Puffs
- Transfer pastry cream to a piping bag.
- Fill shells by either by slicing in half and filling or piping from the bottom
- Fill until shells feel full but not overly heavy.
- Dust with powdered sugar or drizzle with caramel or chocolate if desired.
- Serve immediately for best texture or refrigerate until ready to serve.
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