Choux Vanille Caramel – Elegant, Airy, and Lightly Indulgent

These Choux Vanille Caramel pastries are a delightful fusion of classic French technique and smart indulgence. With golden, airy choux shells, a smooth vanilla cream filling, and a delicate drizzle of caramel, each bite feels like a little celebration. Perfect for special occasions or a refined after-dinner treat, they bring café-style elegance to your own kitchen—without overdoing it.

Why You’ll Love This Recipe

Delicately Sweet – Just the right touch of caramel balances the silky vanilla filling.
Light and Airy – Choux pastry puffs up into tender, hollow shells perfect for filling.
Classic Made Simple – A timeless French dessert made approachable and lighter.
Impressive Yet Easy – Looks fancy, but requires only a few staple ingredients.

Ingredients

For the choux pastry:

• ½ cup water
• 2 tbsp light butter
• Pinch of salt
• ½ cup all-purpose flour
• 2 large eggs

For the vanilla filling:

• ½ cup low-fat milk
• 1 egg yolk
• 1 tbsp cornstarch
• 1½ tbsp granulated erythritol (or preferred sweetener)
• 1 tsp vanilla extract

For the caramel drizzle:

• 1 tbsp brown sugar substitute or light brown sugar
• 1 tsp light butter
• 1 tbsp low-fat milk

Instructions

1. Make the Choux Pastry
Preheat oven to 375°F (190°C). In a saucepan, combine water, butter, and salt. Bring to a boil. Remove from heat and stir in flour quickly. Return to medium heat and stir until dough forms a ball and pulls away from the sides. Let cool slightly.

Add eggs one at a time, mixing well after each until smooth and glossy. Spoon or pipe 10 mounds onto a baking sheet lined with parchment. Bake for 25–30 minutes, or until golden and puffed. Cool completely.

2. Prepare the Vanilla Cream
In a saucepan, whisk together egg yolk, sweetener, and cornstarch. Gradually whisk in milk. Cook over medium heat, whisking constantly, until thickened—about 4–6 minutes. Remove from heat, stir in vanilla, and let cool completely.

3. Fill the Choux
Slice each choux puff in half horizontally. Fill with the cooled vanilla cream using a spoon or piping bag.

4. Make the Caramel Drizzle
In a small saucepan, melt sugar substitute, butter, and milk over medium heat until smooth and slightly thickened. Let cool slightly.

5. Finish and Serve
Drizzle cooled caramel over filled choux. Serve immediately or chill briefly before serving.

Nutritional Information (Per Choux)

Calories: 105
Protein: 3g
Fat: 5g
Carbohydrates: 11g
Sugar: 3g
Fiber: 1g

Tips for Success

• Let the Pastry Cool – Cool completely before filling to prevent the cream from melting.
• Smooth Cream Texture – Whisk continuously while cooking the custard to avoid lumps.
• Don’t Overfill – Keep the filling light so the choux holds its shape.

Why This Recipe Works

The classic French choux pastry gets a smart makeover with lightened ingredients and portion control. Paired with a creamy vanilla custard and a touch of caramel, it’s a dessert that satisfies elegance and balance in every bite.

Choux Vanille Caramel is proof that elegant desserts can be both indulgent and mindful. With airy pastry, velvety cream, and a golden caramel drizzle, these little puffs deliver sophistication and comfort in perfect harmony.