Almond caramel chocolate cream puffs – the dessert you didn’t know you needed! This epic, over-the-top, decadent dessert is packed with incredible caramel and chocolate flavor and topped with GOLD! Not too sweet, silky smooth with crunchy clusters of Almond Roca candy and sliced almonds. If there was a dessert for French royalty, this is it!
Watch my video recipe for step-by-step instructions! Make sure you’re subscribed to my YouTube channel to get new recipe updates, as soon as they go live!
There are so many amazing things going for these chocolate cream puffs, starting with the chocolate pate a choux, or the base for the pastries. The dough has no sugar, resulting in the perfect shell for the sweet filling. Pate a choux is can seem a bit intimidating but it’s actually super easy to make and requires very few ingredients. The most important step about making any puff pastry is the baking process – keep that oven door closed! Any cold draft of air will knock the pastry flat!
To complement the simple chocolate puff pastry, I use an almond-flavored caramel French buttercream. If you haven’t tried my French buttercream recipe, try it here! It’s simply the best; my favorite buttercream! It’s super silky, smooth and not too sweet. This almond caramel buttercream is the perfect filling, making this dessert taste like an authentic French pastry!
For the caramel component of the frosting, I add the most amazing home-made caramel sauce! I use this caramel sauce for any recipe that calls for caramel. It’s really easy to make and perfect with your morning latte. If you don’t have the time to make your own caramel sauce, a store bought caramel or dulce de leche will work great, too!
And, for some texture and flavor, I add crushed Almond Roca candy and sliced almonds. Just place the candy into a plastic bag, grab a rolling pin or meat mallet, and crush the candy to bits. For my video recipe, I also added bits of gold leaf to each chocolate cream puff. I purchased mine online on Amazon! It’s a great addition to any dessert!
You can also use this recipe to make eclairs! They look just as impressive!
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My French buttercream calls for 5 egg yolks. If you’re looking for a way to use up those egg whites, try out some of my recipes, such as these Almond Roca Macarons, or this stunning Chocolate Pavlova Cake.
Almond Roca Macarons: https://tatyanaseverydayfood.com/recipe-items/almond-roca-macarons/
Chocolate Pavlova: https://tatyanaseverydayfood.com/recipe-items/chocolate-pavlova-cake/
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
I love these silicone baking mats – they’re so convenient, especially along with these aluminum baking pans.
Use this set of jumbo cake decorating tips for piping and filling. Use them with these disposable pastry bags so you never have to wash another bag again!
This simple KitchenAid handheld mixer gets the job done!