Caramel Creme Cinnamon Puffles

Directions

Put sugar and cinnamon in a baking tray and combine. Put milk and butter in a medium pan and cook, stirring over a low heat until the butter has melted (do not boil). Add flour and stir until mixture forms a ball. Transfer to a large bowl. Add eggs one at a time, mixing well after each addition until completely combined. Put mixture into a large piping bag fitted with a star nozzle. Heat the oil over a high heat. Pipe blops of mixture into the oil and cook for 2-3 minutes or until the balls float to the top and are golden. Immediately transfer with a slotted spoon to the sugar and roll until well covered.

Filling:
To make the custard, bring milk to the boil. At the same time, in a separate saucepan, combine yolks, corn starch and sugar together and whisk over a low heat until the milk boils. Add a splash of boiled milk to the yolk mixture and begin to whisk vigorously. Gradually add the rest of the milk, continuing to whisk constantly, until thick and smooth. Remove from heat and immediately scrape the custard into a bowl and place bowl in a basin containing a few inches of cold water or ice to cool. Add the butter in 3-4 installments. Add caramel flavoring to flavor. Stir. Cool.

Pierce each cinnamon ball with a knife. You will notice one side of each ball has an air pocket. This is the side to pierce. Fill a piping bag with the custard and pipe into each hole.

Prep Time

20 minutes

Cook Time

20-30 minutes