Salted Caramel Puff Pastry
These decadent salt caramel puff pastries are so easy to make. They start with frozen puff pastry which is baked and filled with whipped cream and homemade salted caramel.
Equipment
- sauce pan
- Baking Sheet
Ingredients
- 1 cup granulated sugar
- 6 tablespoons unsalted butter cubed
- 1 ½ cups heavy cream, divided
- 1 tsp Windsor Table Salt
- 1 sheet frozen puff pastry dough thawed but cold
- 3 tablespoons sugar
Instructions
- Pour sugar into a small heavy bottom saucepan set over medium high heat.
- Stir sugar constantly until it is melted and a medium amber colour. It will first clump up into pea sized bits before finally melting and changing colour.
- Carefully add the cubes of butter. The melted sugar will foam up as you add the butter; continue stirring until the butter is completely melted, about 2 minutes.
- Slowly and carefully pour in ½ cup of the heavy cream, again the mixture will bubble and steam; allow it to boil for about a minute.
- Remove from heat and add the salt. Set aside to allow to cool.
- Meanwhile prepare the puff pastry by rolling it out and cutting into 4 quarters, brushing each quarter with an egg wash. Refrigerate for 20 minutes.
- Remove from the refrigerator and bake for 10 to 12 minutes, until golden brown and well puffed; allow to cool.
- Whip the remaining 1 cup of heavy cream and 3 tbsp sugar until stiff peaks form.
- Carefully slice the pastries in half (top to bottom) and spread the bottom half with about 1 tablespoon of salted caramel sauce and a heaping tablespoon of whipped cream. Place top with remaining pastry half.
Notes
You can prepare the salted caramel sauce a day or two early. Simply refrigerate until ready to use and heat up in the microwave or saucepan to make it easier to spread.
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https://www.redcottagechronicles.com/baking/salted-caramel-puff-pastry/