Wednesday, September 14, 2011

Caramel Creme Cinnamon Puffles


There are some flavour combinations I could never get over. Coconut and lemon, chocolate and orange, sugar and cinnamon, or that never tiring, ever fresh strawberries and cream duo. Alright, I believe the strawberry theme has been overdone on here of late, and this one soon is to be also. Why can’t I stop using custard? Just about everything goes with custard! And now that I have proudly perfected the little rascal, I am in fits of indulgence eating it all the time, and dreaming up things to put it in or on or amongst.
Now the other day and lovely lady asked me what the devil to do with a bottle of caramel essence. It reminded me of last week when my husband and I came across chocolate essence in the supermarket and we both laughed. What on earth would you want chocolate essence for?
So since being asked  for ideas on how to use caramel essence, I went out and purchased some and began thinking, thinking. Google was no help what so ever. So my mind had to do some work for once. I deduced that the answer to these mystifying essences was super simple. Sometimes, you want the flavour but the textures won’t mesh. For example, if you had a quantity of caramel and wanted to make a caramel mousse for dessert, the textures may clash and you might end up with a disaster on your hands. And sometimes you want the flavour without the bother of making a pot of caramel goo, just for caramel icing for those gorgeous little cupcakes. Let’s face it, there’s nothing like the real thing, but an essence is a time saver, a shortcut, and a tasty one at that. And its safe.
So, add that caramel essence to anything you wish. You can substitute it for vanilla essence in any recipe for a different twist, in slice bases, in cakes, in icing in desserts. I'm looking forward to adding it to fudges, mousses, jellies and biscuits. Any one else got some fabulous caramel essence ideas?



A little smaller than golf balls and of course, a hundred times tastier!


CINNAMON PUFFLES

1/2 cup caster sugar
2 tsp cinnamon
1 cup milk
90g unsalted butter
1 1/3 cup plain flour
2 eggs
3 cups vegetable oil

Put sugar and cinnamon in a baking tray and combine. Put milk and butter in a medium pan and cook, stirring over a low heat until the butter has melted (do not boil). Add flour and stir until mixture forms a ball. Transfer to a large bowl. Add eggs one at a time, mixing well after each addition until completely combined. Put mixture into a large piping bag fitted with a star nozzle. Heat the oil over a high heat. Pipe blops of mixture into the oil and cook for 2-3 minutes or until the balls float to the top and are golden. Immediately transfer with a slotted spoon to the sugar and roll until well covered.

CARAMEL CUSTARD FILLING:
2 cups milk
4 large egg yolks
6 tbsp sugar
3 tbsp corn flour
40g butter
1 tsp caramel essence
To make the custard, bring milk to the boil. At the same time, in a separate saucepan, combine yolks, corn flour and sugar together and whisk over a low heat until the milk boils. Add a splash of boiled milk to the yolk mixture and begin to whisk vigorously. Gradually add the rest of the milk, continuing to whisk constantly, until thick and smooth. Remove from heat and immediately scrape the custard into a bowl and place in a basin containing a few inches of cold water. Add the butter in 3-4 installments. Add caramel essence to flavour. Cool.
Peirce each cinnamon ball with a knife. You will notice one side of each ball has an air pocket. This is the side to pierce. Fill a piping bag with the custard and pipe into each hole. Serve.


81 comments:

  1. Replies
    1. ah you are too kind! thank you:)

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  2. OMG my mouth is watering.... these look amazing and yummy, definitely going to make them!!!

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    1. oh good:) thanks for popping by the blog!

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    2. Yummy se miran deliciosos ^-^ !!

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  3. oh my goodness. I just found this recipe through Pinterest. I have now repinned it to my 'Glorious Food' board and will be making them next week (hopefully I can keep the drool at bay until then!).
    Thanks for sharing

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    1. thanks for coming by the blog for a drool Magdelena! let me know how it goes!

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    2. i so agree!!! mouth watering just looking at them!!!

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  4. What is "Caster Sugar"?

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    1. it may be called super fine sugar where you are from. You can make your own by placing regular sugar in a food processor and blending until a finer texture. good luck!

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  5. Isn't caster sugar what we call superfine sugar in the States?

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    1. i suppose it is! caster sugar is superfine sugar, although not fine like that used in icing. you can make your own caster sugar by placing regular sugar in a food processor and blending to smaller grains, a finer texture.

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  6. These sound delicious! I've just got to figure out American measurements. lol Question on the texture of the puffles, is it crispy and chewy like a doughnut hole or more chewy and 'tough' like an eggy eclair?

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    1. Hi Holly, thanks for popping by the blog! I'm not sure what a donut hole is, but the texture is like a hollow donut, not like an eclaire at all. they are quite soft also. sorry about the Australian measurements, i hope google helps you convert with ease!

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  7. Is caramel essence the same as caramel flavoring?

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  8. This looks absolutely amazing! I can't wait to make them!

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    1. thanks! i hope you do get to enjoy their deliciousness!

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  9. What would 90 gram of butter be? How do you measure that? THANKS!

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    1. hi Julie! just googled it and 90 grams of butter would be 6 1/3 Tablespoons. So 6 Tbs. and 1 tsp. and you're good to go!

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  10. How long will they keep?

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    1. sorry annon. they were all eaten on the day they were made they were so delicious, so I cant tell you. I'm sure they would keep a few days if they werent filled until before serving, just so they dont get too soggy. I should make them again and see how long they last.

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  11. They look absolutely fabulous and I will be making these in the weekend !

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  12. I just finished trying this for the first time. To anyone else getting ready to try it here is what I had problems with. First of all, after I stirred in the flour, I was expecting it to turn into a dough like ball. It didn't turn into a ball at all. I had to add more flour to make it not so liquid-like. Also, I did not have a piping bag so I improvised with a ziploc bag with the corner cut off...I don't know if you absolutely need that star-tip on there or what but it was a disaster with the baggy. The first half of my attempt at this all looked like string or an elephant ear from the circus. Took me a long time to figure out how to get something similar to a ball. Also, I 'stuffed' mine with vanilla pudding because that's what I had here ;) They turned out to be delicious but it was very messy and hard to figure out at first. I think with practice I might be able to make a perfect ball. Good luck and great recipe!

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    1. I would think you would want it to be liquid-like if you are supposed to drop it from a pastry bag into oil. I would figure that the consistency should be like pancake batter. I haven't made them, but judging by the instructions, that would be my guess.

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    2. Hi Kayla, that's awesome you got around to trying the recipe, it's a shame it didnt seem to go quite the intended way. The mixture is supposed to be the consistency of pancake batter. I think my large star tip nozzel (or even a wide, round nozzel) would have helped get the shape a bit better than a zip lock bag as it has a large wide and inflexible opening and therefore drops a blop rather than a squiggle. A ziplock bag might work better if you chopped the corner to the size of an unshelled macadamia nut, but still the flexibility in the bag would probably make them misshapen. It is quite a messy process due to the consistency of the batter and there is some technique involved making the batter drop into the oil and then stopping the flow so that you do get a rounded shape (I ended up tipping the nozzel in an upwards motion after dropping the batter after placing my finger over the opening. very messy but effective!)well, I hope other readers get some better luck! Definitely go for a firm and wide nozel. I would say that would have been the problem, sadly. Thanks for popping back and leaving the comment though! I'm sure it will help others who want to try the recipe too;)

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  13. lol GOD THESE ARE SOO BAD

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  14. They look sooooo yummy! just repinned it! could you use regular granulated sugar instead of caster sugar?

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    1. Hi Molly, thanks for your comment. Yes you certainly can use granulated sugar, but they coat much more evenly when the sugar is caster sugar. you can make your own caster sugar by placing granulated sugar in a food blender and blitzing it though! good luck! and enjoy!

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  15. THESE LOOK DELICIOUS. HOPE WHEN I TRY THEM, THEY WILL LOOK LIKE YOURS. YOU ARE SO GOOOOOOOD!!!!!!! LOVE YOUR RECIPES/IDEAS

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  16. I really want to try these, they look like heaven. What is corn flour?

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    1. I'm guessing it's what we call cornstarch.

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    2. corn flour and corn starch are the same:)

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  17. beau-ti-ful!!! these pictures are amazing I definitely need to make those puffles!

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  18. these look amazing! quick question tho.. approximately what size should the balls be when placed into the oil?

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    1. well it's hard to say, but probably about the size of a walnut. after that they become squiggles if you like, so you just have to quickly drop the batter in so it stays in the ball shape.

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  19. one more thing... for the custard, do you mix in the butter and carmel flavour with a mixer or how?

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    1. hi Elona, thanks for your question. You simply stir the butter and essence in with a spoon until incorporated.

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  20. OK, I'm now drooling all over my keyboard! This is so going on my must make list! Pinned!

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  21. These Look amazing!!! I have to make these this week... Drool!

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  22. these look delicious! i can't wait to try making them myself. :)

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  23. I just found your blog, and look forward to following! I'm excited to try these yummy puffles!

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  24. oh dear me, would you look at those!! mmmmmmm

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  25. Oh my! They just keep inventing new ways for me to get fatter every day. When will it end?

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  26. Hi!! These look fabulous! Thanks to all the comments, too. They answered all my questions about the recipe. I will try these! Thanks, Louise, for having such a cute blog!

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  27. The recipe is the same as cream puffs,only difference is these are deep fried, and cream puffs are baked. Sounds good. Are they like the mini donuts they sell at fairs in the summer?

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  28. I am soooooo trying these. How many does the recipe make?

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    1. I'm sorry, I cant recall! I know it makes a lot though, probably a few dozen. sorry I cant be more specific!

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  29. How many would they make according to these instructions?

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    1. I'm sorry, I cant recall! I know it makes a lot though, probably a few dozen. sorry I cant be more specific!

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  30. Found this recipe through Pinterest this eve. Has been pinned to my food board an I'm about to give it a go!! Wish me luck!! Xx

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  31. I'm a little confused by the instructions for the custard. Specifically this line:
    "Remove from heat and immediately scrape the custard into a bowl and place in a basin containing a few inches of cold water."

    Do we mix the water into the custard? Or are we treating this almost like a double broiler where our mixing bowl is sitting on top of cold water in order to cool the custard?

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    1. no, do not add water to the custard. Place the bowl of custard in a basin of cold water or ice to cool the custard. Ensure that the water level is lower than the lip of the bowl so you dont have a disaster on your hands! thanks for the question.

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  32. Found this on Pinterest... You mentioned in your post that you wanted to know other things you can make with Caramel Essence, or what Americans call Caramel Extract. Caramel Extract here is not stocked in most grocery stores, but is available in specialty stores or online. I use Watkins brand. The BEST thing I've made with Caramel Extract is a wonderful dip that I use with fruits, especially apples. It's also good for making frostings, caramel corn, etc.

    CAUTION: This dip is ADDICTING!!! :-)
    Here is the recipe (with metric measurements as well)

    Watkins Caramel Dip
    1 package (8 oz/227 g) cream cheese, softened
    1/4 to 1/3 cup/60 to 80 mL brown sugar
    1 tsp/5 mL Watkins Vanilla
    1/2 tsp/2.5 mL Watkins Caramel Extract
    Apples or pears, cored and sliced
    Blend first four ingredients using electric mixer. Use as a dip for apple slices.
    Makes 1 cup/250 mL.

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  33. Hi,
    These sound amazing! They sound like they are meant to be eaten warm. Are they good cold? I'd like to make them for a party tomorrow night, but I know they would be cold by the time I got them there.

    Thanks!

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    1. hi there, by the time they are filled they are cold, so thats how we ate them:)

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  34. they look amazing im going to try them this afternoon

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  35. OMGosh!!! my mouth is watering!!! those look SOOO YUMMY!!!

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  36. these look great....but I think I will try them with maple instead of caramel... I guess I am thinking breakfast sweets!

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  37. How many puffs does this recipe make?

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    1. I am so sorry, I really cant recall. Perhaps a few dozen?

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  38. Quick question, I want to try these and am wondering if they should be served hot, or can I make them before christmas and serve at room temp? Would you say they are PURE dessert, or can my kids eat these like donuts? LOVE this recipe and can't wait to try them.

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    1. sorry about the late reply Lisa! you can serve the puffles at room temp, and I think this is the only way to do it, as it takes some time for them to cool enough to handle and then fill. they are not purely a dessert, they would be great as a snack or afternoon tea! bear in mind, they are messy to make, but worth the effort! I also recomend vanilla flavouring for the filling instead of caramel:)

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  39. Hello! I found your recipe on Pinterest. They came out wonderful! Thank you! http://blogasyoubake.blogspot.com/2013/01/caramel-creme-custard-cinnamon-sugar.html

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  40. Oh WOW. Yes, please!

    Pinning this now. :)

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  41. Looks like a great recipe for some Graduation Parties I am having.

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  42. How many tablespoons of 40grams of butter be?

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  43. If the batter is supposed to be like pancake batter, I may try a cookie scoop instead of a bag. Just thinking out of the box for those having problems with the bag. Looks wonderful and can't wait to try it. Thanks!!

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    1. yes, it is like thick pancake batter. a scoop may work!

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  44. Just wondering because I would really like to make these, could you convert the butter amounts that you have in grams to teaspoon, tablespoon or cup amounts? Unfortunately in the states those are the measurements we use & I'm clueless as to how to convert them... Thanks! :)

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  45. They look like deep fried cinnamon cream puffs! Yum!

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  46. Louise they things are nasty what was u thinking hoe.....


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  47. Anjalyn, you can find conversion calculators online. Here's one I found... http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures

    These sound too good to miss because of a conversion issue! :)

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  48. what can I replace caramel essence with. Caramel extract? vanilla extract? I cant find caramel essence anywhere.
    please help!!

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    1. you can replace it with any extract or essence (essence and extract are virtually the same thing). I myself like to use vanilla flavouring in the custard:)

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  49. I just made these and used caramel extract instead of essence. I also added a tsp of vanilla extract to the dough. It tasted delicious! My only problem (other than a few tries to get a ball shape) was my custard was more of a liquid. No problem- we used it as a dipping sauce for the balls! :) I don't know if it's because I used actual corn flour (I found it in the Mexican section of the store) instead of corn starch as some people on here have suggested?

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    1. oh great:) essence and extract are virtually the same thing, so it would have turned out delicious! I'm sorry to hear your custard was runny though--maybe it was not cooked long enough? oh and corn flour and corn starch are also the same thing, so it should have worked. mystifying.

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  50. These look so yummy and it sounds like I would have fun with my girls making them. A love to bake. Thanks for the recipe keep them coming. Will let you know how mine turn out. Definitely repinning.

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  51. I am sure someone has already said this sounds like cream puffs. Awesome recipe. Thanks!

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  52. yummmmmy..they're so creamy, sweet, tasty and deliciousness puffles, amazing and divine ones :)

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Give me some sugar, Sugar...