aluminum foil Latex gloves >> Read this recipe through twice from start to finish UNDERSTANDING INGREDIENTS The pastry cream used to fill the cream puffs is a pastry cream enriched with extra butter and a little whipped cream, which we call crème diplomate The fat in the butter and cream not only make the pastry cream taste richer but also make it stiffer and less likely to make the cream puffs soggy, since fat crystallizes when it is cool When you make the caramel you will have to keep it warm so that it is easy to dip the cream puffs and coat them with a thin layer of caramel, without letting it get too dark As caramel cools, it thickens One way to keep it warm without cooking it is to keep the pot on a towel-covered heating pad or on a warming plate You can also keep reheating it on the stove, but be careful not to let it cook when you reheat it INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Pâte à Choux | 1 recipe | 1 recipe PASTRY CREAM Whole milk (3.5% fat) | 450 grams | 2 cups Heavy cream (35% fat) | 45 grams | 3 tablespoons Butter (French style, 82% fat) | 70 grams | 2½ ounces or 5 tablespoons Granulated sugar | 45 grams | 3 ... little whipped cream, which we call crème diplomate The fat in the butter and cream not only make the pastry cream taste richer but also make it stiffer and less likely to make the cream puffs soggy, since fat... crystallizes when it is cool When you make the caramel you will have to keep it warm so that it is easy to dip the cream puffs and coat them with a thin layer of caramel, without letting it get too... One way to keep it warm without cooking it is to keep the pot on a towel-covered heating pad or on a warming plate You can also keep reheating it on the stove, but be careful not to let it cook when you reheat it