Classic Cream Puffs with Caramel & Vanilla Cream (Air Fryer Recipe)

 Ingredients:

For the Choux Pastry:

1/2 cup water

1/2 cup whole milk

1/2 cup unsalted butter (1 stick)

1 tbsp sugar

1/4 tsp salt

1 cup all-purpose flour

4 large eggs

For the Vanilla Cream Filling:

2 cups whole milk

1/2 cup granulated sugar

1/4 cup cornstarch

4 egg yolks

2 tsp vanilla extract

2 tbsp unsalted butter

For the Caramel Sauce:

1/2 cup sugar

2 tbsp water

1/4 cup heavy cream

1 tbsp butter

Pinch of salt

Instructions:

 Make the Choux Pastry

In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a simmer.

Once boiling, reduce heat and add all the flour at once, stirring vigorously until a dough forms and pulls away from the sides.

Let it cool slightly for 5 minutes.

Add eggs one at a time, mixing well after each until smooth and glossy.

Transfer to a piping bag fitted with a round tip.

Air Fry the Puffs

Preheat your air fryer to 330°F (165°C).

Line the basket with parchment paper and lightly grease.

Pipe round mounds (about 1 1/2 inches) onto the parchment, leaving space between each.

Air fry in batches for 10–12 minutes, until golden and puffed. Let cool completely.

 Make the Vanilla Cream

In a saucepan, whisk together sugar, cornstarch, and egg yolks.

Gradually whisk in milk and cook over medium heat, stirring constantly, until thickened.

Remove from heat, stir in butter and vanilla. Cool and chill.

Transfer to a piping bag for filling.

Make the Caramel Sauce

In a small pan, melt sugar with water over medium heat (don’t stir—just swirl the pan).

Once amber colored, remove from heat and carefully whisk in cream and butter.

Add salt and let it cool slightly.

Assemble

Use a skewer to poke a small hole in the bottom of each puff.

Pipe in chilled vanilla cream filling.

Drizzle with caramel sauce just before serving.

 Tips:

Don’t overcrowd the air fryer—puffs need space to expand.

Let the choux dough cool before adding eggs, or the eggs may cook.

For an extra crisp shell, pop the puffs back in the air fryer for 2 minutes before filling.

Chill the cream before piping for the best texture.