Rio Style Cream Puffs

Dipped in decadent dark chocolate and caramel sauce, Delizza Belgian Mini Cream Puffs are served in style, threaded onto a skewer.

Rio Style Cream Puffs Recipe created by Delizza

For the Rio Style Cream Puffs
(Makes 1 skewer)

  • 7 Delizza Belgian Mini Cream Puffs
  • 2 ounces dark chocolate ganache (see recipe)
  • 4 ounces caramel sauce (see recipe)
  • Dollop of Chantilly cream (see recipe)
  • 2 strawberries, whole
  • 1 skewer

For the Dark Chocolate Ganache
(Makes 6 servings / 12 ounces)

  • 6 tablespoons heavy cream
  • 9 tablespoons dark chocolate
  • 1½ tablespoons unsalted butter

For the Caramel Sauce
(Makes 6 servings / 24 ounces)

  • 1 vanilla bean
  • 1¼ cups sugar
  • ½ cup corn syrup
  • 2 cups heavy cream

For the Chantilly Cream
(Makes 6 servings / 12 ounces)

  • ¾ cups heavy cream
  • 3 tablespoons granulated sugar

For the Rio Style Cream Puffs

  1. Dip 3 Delizza Belgian Mini Cream Puffs in caramel sauce, and 4 Delizza Belgian Mini Cream Puffs in dark chocolate ganache (see below).

  2. Arrange Belgian Mini Cream Puffs on skewer, alternating between caramel and dark chocolate ganache.

  3. Place a dollop of Chantilly cream on serving plate and garnish with strawberries.

For the Dark Chocolate Ganache

  1. Bring heavy cream to a boil, then add chocolate.

  2. Remove from heat and stir until chocolate is melted.

  3. Allow to cool until warm, and add butter using burr mixer to combine thoroughly.

For the Caramel Sauce

  1. Split and scrape vanilla bean to get seeds.

  2. In a sauce pot over medium heat, combine vanilla bean seeds, sugar and corn syrup, mixing continuously.

  3. Heat heavy cream in a separate sauce pot to warm.

  4. When sugar mixture begins to caramelize, slowly whisk heavy cream into sugar mixture. Spoon into serving dish.

For the Chantilly Cream

  1. In a stand mixer with a whisk attachment, whisky heavy cream on medium speed.

  2. Add sugar in slowly, until medium stiff peaks are formed.