This caramel cream puff recipe makes a light fluffy puff, filled with whipping cream and glazed with a caramel sauce. So very decadent and delicious!
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Preheat oven to 325 degrees F.
Line a baking sheet with parchment paper.
In a medium pot bring to a boil water, butter, sugar, and salt. Add flour and mix until a dough forms and pull away from the sides.
Place dough in a mixer with a paddle attachment. Add eggs one a time and beat extensively after each addition. Let cool a bit.
Pipe a small round mound of dough. Bake for 30 to 35 minutes, or until golden brown. Set to cool, once cool enough to touch let them cool on a wire rack.
In saucepan, melt butter over low heat until it starts to brown, about 3 minutes.
When butter is golden brown, mix in brown sugar.
Bring this mixture to a boil, stirring frequently. stir for 1 minute until thickened.
Remove from heat and add milk. Beat with wire whisk until smooth.
Add vanilla and beat again. Then add confectioners sugar to desired consistency
Whip together sugar, cream, and vanilla to stiff peaks. Set aside in fridge.
Cut cream puffs in half. Fill bottom half with whipped cream. Dip top half into caramel glaze, and let drip off excess. Place tops on top of whipped cream and serve.