Caramel Honey Whipped cream Choux

 This choux is so light ^^, when lift it up from the plate you may think that there is nothing inside.
Because this time the filling for this choux is not a pastry cream or diplomat cream (pastry cream+whipped cream), but it's caramel flavour whipped cream instead. The whipped cream is light but full of flavour. The caramel flavour come from caramelised sugar and honey, the smell of honey will be the key aroma too, so choose the one that you like ^^. When making caramel, you can stop at the stage that you like, but don't forget that you want the caramel not the bitter taste, (anyway, if you don't let it boil enough it won't have caramel taste and the cream that you get will be sweeter). 
I think you will fall in love with this choux after trying it, it doesn't make you feel heavy at all, my sister ended up eat 2 pieces in a row, haha. Serve it with hot tea or black coffee is recommended, the creamy and sweetness from the choux will be a good companion with the bitterness from your drinks.

Note: For this recipe, you need to prepare 1 day ahead, because the caramel honey whipping cream need to be chilled before using. 

Caramel Honey Whipped cream choux

Makes 9 (7cm)

Caramel honey whipped cream
280ml ...................... Whipping cream
90g ........................... Sugar 
20ml ........................ Water
1tbsp ........................ Honey
1/8tsp ...................... Cream of tartar
1/2tsp ....................... Vanilla extract

Choux pastry
90g ........................... Water
40g ........................... Unsalted butter
................................... A pinch of salt
50g .......................... Cake flour
2 .............................. Eggs (You will use more or less)

Prepare the Caramel honey whipped cream

Put all the ingredients except the vanilla extract and whipping cream into a medium saucepan.
Place the pan over medium heat, meanwhile warm the whipping cream by put the whipping cream into a microwavable jug and heat in the microwave for 2.30 minutes (600w).
Boil the sugar and honey syrup for 5 minutes, or until the syrup turn into amber color with sweet caramel aroma. 
Remove from the heat and pour the whipping cream into the pan, return to the heat, stir and boil for 3 minutes or until fully combine.
Remove from the heat, pour the vanilla extract into the pan, transfer the caramel whipping cream into a jug (or a bowl ^^), let it cool to room temperature then cover and refrigerate over night.

Preheat the oven to 250°C

Sift the flour and set aside.

Line the sheet pan with baking paper. 

    Bring water, butter and salt to a boil. Remove from heat, add flour all at once, blend well, stir vigorously with a wooden spoon until mixture no longer sticks to pan and forms into a ball. Reduce heat to low and return pan to stove, beating for 2-3 minute Remove from heat. 

Whisk in eggs one at a time (a little at a time, you might not need all of them).  
When the batter is smooth and glossy, test with your finger, you will be able to stretch it.

 Fill a large pastry bag (I use 1.5cm star tip), with the dough.

Pipe the dough, into 4 cm rounds onto the baking sheets.

Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.

Lower the heat to  the oven to 200°C. Put the choux pastry into the oven and bake for 20 minutes or until they start to brown.

Lower the heat to  the oven to 180°C. and bake for 10-15 minutes more or until they are puffed, golden and firm.

*I have my oven door maintained open with a wooden spoon for the last 5 minutes).
Let the choux cool completely before filling it.

Whip the caramel honey whipping cream into soft peaks form.
Cut the top of the choux and pipe the caramel honey whipped cream into the center, then cover with the top of the choux.
Refrigerate for 1 hour to set the whipped cream before serving.

Caramel Honey Whipped cream Choux