Ingredients

Method

For the caramel puffs:
• 3⁄4 cup water
• 75 g butter, cubed
• 1⁄4 t salt
• 90 g flour
• 3 free-range eggs
For the tahini-and-honey cream, beat:
• 1 T Woolworths tahini
• 2 T honey
• 1 1⁄4 cups cream

Method

Ingredients

1. Preheat the oven to 200°C. To make the caramel puffs, bring the water, butter and salt to a boil in a saucepan with the lid on.

2. Quickly add the flour all at once and mix with a wooden spoon. Cook until the mixture forms a ball and does not stick to the sides of the pan.

3. Remove from the saucepan and cool in the bowl of an electric mixer. To speed up the process, start mixing the dough to cool it down. Once cool enough to touch, add the eggs one at a time and mix thoroughly.

4. Spoon the mixture into a piping bag with a round nozzle. Pipe 3 cm rounds onto a baking tray lined with baking paper. Wet your fingers and smooth out the top of the puffs. Bake for 15 minutes, then reduce the oven’s temperature to 170°C and bake for a further 20 minutes. Allow to cool completely before slicing open and piping in the filling.

Cook's note: If you don’t fancy tahini, use peanut butter or any nut butter, but melt it first so that you don’t lose any moisture.

Find more Christmas dessert recipes here. 

Photographs: Myburgh Du Plessis
Food assistants: Bianca Strydom and  Nadia Meyer