Caramel Coating for Cream Puffs

Caramel Coating for Cream Puffs

Ingredients:
sugars, granulated
water, bottled, generic
water, bottled, generic
lemon juice, raw

Directions:
make a hole in bottom of each cream puff by using a flat plain pastry tip.
use pastry bag to fill each cream puff with chocolate Pastry Cream, set aside.
place sugar; 3 tablespoon water and lemon juice in saucepan.
cook over medium heat until liquid becomes a deep golden color.
Do Not Stir!
remove from heat and briefly plunge bottom of pan in bowl of cold water.
return pan to stove over medium heat.
pour in remaining water (1/3 cup) and without stirring cook another 30 seconds.
remove pan from heat and place on counter.
carefully dip tops of cream puffs in hot caramel.
set aside to cool, then refrigerate to serve cold.