Saffron Cream Puffs

Saffron Cream Puffs

Yield: 6 servings

Paul Sletten
Rockford, IL

Ingredients and Directions


  1. To make hard caramel: bring sugar and water to boil in a heavy sauce pot. Watch closely to make sure it doesn’t burn; it should turn amber in color in about 10 minutes.

  2. Meanwhile with a piping bag, fill each cream puff with saffron cream and place on cooling rack to be covered in caramel.

  3. When caramel reaches amber color, coat each cream puff and sprinkle with sesame seeds.

  4. To plate, dust with powdered sugar.


  • 1 cup sugar
  • 1/4 cup water
  • 2 cups saffron cream (recipe follows)
  • 8 cream puffs (recipe follows)
  • 1/4 cup powdered sugar
  • 2 Tbsp. black sesame seeds
Cream Puffs


  1. Heat milk, water, salt, sugar and butter in saucepan; until butter is melted.

  2. Add flour and stir continuously until batter starts to come off sides, about a minute.

  3. Add to mixer and let cool almost to room temperature. (Very important!)

  4. Using a paddle, mix on medium speed, while adding one egg at a time until all five are incorporated.

  5. Dough will come off the side in strands.

  6. Pipe dough onto parchment paper-lined baking sheet. Bake at 425°F for 10 minutes. Then reduce heat to 375°F. Continue baking for 25 minutes until puffs are golden, crisp and puffed.


  • 1 cup milk
  • 2 cups water
  • 1 tsp. salt
  • 4 tsp. sugar
  • 1/2 lb. butter (2 sticks)
  • 2 cups flour
  • 10 large eggs
Saffron Cream


  1. Put one cup milk and the heavy cream in saucepan and bring to a boil.

  2. As mixture is heating, put egg yolks and sugar in mixing bowl and beat until pale yellow. Add cornstarch to this mixture and beat well. Then add remaining half cup milk. Beat until well blended.

  3. As milk and cream boil, remove from heat, adding yolk mixture. Beat rapidly with wire whisk.

  4. Return to heat and bring back to a boil, stirring constantly with whisk. When thickened, remove from heat, add saffron. Mix into pastry cream and chill until ready to use.


  • 3 cups milk
  • 1 cup heavy cream
  • 8 large egg yolks
  • 1 cup sugar
  • 6 Tbsp. cornstarch
  • 1 tsp. saffron

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.