Crunchy caramel nut balls for #feelingnuts
Preparation time
Cooking time
Total time
Choux pastry filled with dulche de leche and covered in caramel and nuts are very tasty treats.
Recipe type: Dessert
Cuisine: French
Serves: 40
  • 90 grams butter
  • 150 ml water
  • 150 ml milk
  • 120 grams sifted flour
  • 4 large eggs
  • 1 tin dulche de leche
  • 200 grams sugar
  • 100 grams chopped hazelnuts
  1. Preheat oven to 225 (200 fan).
  2. Cube the butter and put in a pan with water and milk.
  3. Boil until the butter has melted.
  4. Put all the flour in and stir vigorously.
  5. Cook over medium heat for a couple of minutes until smooth and cohesive.
  6. Take off the heat and make a dip in the middle of the mixture.
  7. Add the first egg and stir until incorporated.
  8. Do the same with the remaining eggs, one by one.
  9. Stir for a couple of minutes to make sure it's fully incorporated and smooth.
  10. Put into a piping bag with a largish, serrated nozzle.
  11. Pipe the mixture onto baking paper (1" across, a centimetre or two high). The mixture will make up to 40-60 small chouxs.
  12. Put into hot oven and bake for 15 minutes, or until golden brown and crisp.
  13. Cut a small hole in the side of the chouxs to let out steam.
  1. Pipe a dollop of dulche de leche into each choux. (If you don't want 40 in one go, only fill as many as you want and freeze the rest.)
  1. Melt the sugar (add a little bit of water to make it go smoother - a tablespoon or two helps the sugar melt evenly but boils off without softening the sugar) and leave it until it goes a nice, golden caramel colour.
  2. Stir and take off the heat.
  3. Dip the filled choux in caramel and then in nuts. Work quickly - caramel's not easy to work with and it cools.
  4. Let cool.
  5. Serve!
Recipe by Edinburgh Foody at