I participated in an Ambassador Program on behalf of Influence Central for Hood Cream. I received product samples as well as a promotional item to thank me for my participation
Cream puffs filled with vanilla whipped cream and served with a warm brown sugar walnut sauce.
Cream puffs are one of my favorite desserts. Stuffed with whipped cream, they are amazing in the classic form. This time I chose to make a sauce to elevate the puffs even more. Brown sugar, butter, walnuts and cream make a decadent sauce that is perfect with the lightly sweetened crispy pastry and whipped cream.
I made this dessert with Hood heavy cream that I picked up at the local supermarket. Heavy cream is my favorite because it is so versatile, and using premium ingredients like Hood can help the recipe be a success. Which this one certainly was! The cream is used two ways, both in the light and fluffy vanilla whipped cream, and in the brown sugar sauce.
The Hood cream E-CookBook inspires me to create new desserts like this one. When we made the creme caramel, a recipe by Chef Chris Coombs in the cookbook, it had a beautiful caramel sauce on the bottom. I knew that cream puffs would go perfectly with something similar. Although not technically a caramel, the brown sugar hints at the same flavors. This sauce is so easy and flavorful, and it’s whipped up in just a few minutes.
Speaking of easy, the best part of this dessert is that parts of it can be prepped ahead of time. The cream puffs can be made, then stored in an airtight container for 1-2 days. If they loose a bit of their crispness, a quick pop back into the oven can fix it. The sauce can also be made a day ahead, refrigerated until ready to use. Rewarm in the microwave before serving. Lastly, the whipped cream can be made about six hours ahead, stored in the refrigerator until serving time.
Want more delicious recipes and be inspired to create your own dishes? The Hood Cream E-CookBook is FREE and available for you to download right now! Full of recipes created exclusively for Hood Cream by Chef Chris Coombs. Including many perfect for your holiday meal, and a complete holiday meal plan. Did I mention it’s completely free?
- 1 Cup Water
- 8 Tablespoons (4 Ounces) Unsalted Butter
- 1 and ⅛ Cup (5 Ounces) White Unbleached Flour
- 4 Large Eggs
- ½ Teaspoon Salt
- 1 Tablespoon Sugar
- 1 and ½ Cups (12 Ounces) Hood Heavy Cream
- 2 Tablespoons Powdered Sugar
- 1 Teaspoon Pure Vanilla Extract
- 1 Cup Chopped Walnuts
- ¾ Cups (5 Ounces) Light Brown Sugar
- 6 Tablespoons Butter
- ¼ Cup Hood Heavy Cream
- ½ Teaspoon Pure Vanilla Extract
- Preheat the oven to 425 degrees. Line a cookie sheet with parchment paper.
- Add the butter and water to a medium saucepan. Let them cook over medium heat until the butter is melted. Add the flour and salt, beating in with a wooden spoon. Cook over medium heat, constantly stirring for 5 minutes. The dough will look like a dry mashed potatoes. Let the dough rest for 5 minutes. In a separate bowl beat together the 4 eggs. Using a hand mixer, beat ¼ of the eggs in to the dough at a time. Wait between each addition until the eggs are thoroughly beaten in.
- Scoop the dough out into 12 mounds on the prepared baking sheet. Place in the preheated oven and bake for 10 minutes. Lower the heat to 375 and bake another 15-20 minutes. The cream puffs should be a nice golden brown color and sound hollow if tapped on the bottom. If under-baked they will collapse out of the oven. Remove the puffs from the oven and immediately poke a hold in the side of the cream puff, so the steam can be released. Remove from pan onto a cooling rack.
- Place all the ingredients in a large bowl. Beat using a hand mixer with a whisk attachment until the cream is firmed up, but not quite a stiff peak. Be careful not to over whip, the cream will start to break down. It should still be smooth. Spoon the filling into the cooled cream puffs.
- In a small saucepan over medium-low heat, melt the butter. Add the walnuts and stir 1-2 minutes. Add the brown sugar and cook until it is melted. Add the cream and stir. Remove from heat and stir in the vanilla extract. The sauce will firm up as it cools. More cream can be used to thin the sauce if desired. Serve with the cream puffs.