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Ingredients
- for 100 filled puffs
- 1.5 cups sugar
- 1/4 cup water
- 2 cups heavy cream
- 1/4 cup sour cream
- 1/2 tsp vanilla
- pinch of salt
Details
Servings 3
Preparation
Step 1
Prepare an ice water bath.
Heat sugar and water in a medium saucepan over medium heat until mixture boils and sugar dissolves. Wash down sides of pan with wet pastry brush to prevent crystals from forming, or cover pan. Reduce heat slightly, and cook until sugar turns dark, 5-6 minutes more. Remove from heat and carefully whisk in 1 cup cream. Return to medium heat and cook until sugar melts completely, and mixture boils.
Remove from heat, pour into a bowl set in ice water bath. Let cool, stirring often, for 10 minutes. Stir in sour cream, vanilla and salt. Cover and refrigerate at least 2 hours.
Just before using, beat remaining 1 cup cream into stiff peaks. Gently fold into caramel sauce with rubber spatula. Whisk to thicken, 1 minute. Use immediately.
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