Puff Puff with Crème Anglaise and Salted Caramel

Name: Puff Puff with Crème Anglaise and Salted Caramel
Ingredients: 1 1/2 warm water; 1/4 cup + 1 teaspoon of sugar; 1 package dry active yeast; 2 cups all-purpose flour; 1/8 teaspoon salt; 1 teaspoon nutmeg; 2 quarts vegetable oil; 1 1/2 cup whole milk; 1 1/2 cup whipping cream; 1 teaspoon vanilla; 3 large egg yolks; 3 tablespoons white sugar; 2 cups granulated sugar; 12 tablespoon unsalted room temp butter; 1 cup room temp heavy cream; 1 tablespoon flaky sea salt

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Serves: 10

Prep Time: 5 minutes

Cook Time: 15 minutes

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These golden orbs of fried dough, known as Puff Puff, are a beloved West African delicacy, elevated to new heights with the addition of silky-smooth Crème Anglaise and indulgent Salted Caramel. The pillowy softness of the Puff Puff perfectly complements the creamy richness of the Crème Anglaise, while the decadent Salted Caramel adds a tantalizing contrast of sweet and salty notes. Whether served as a sumptuous dessert or an indulgent snack, this recipe is a celebration of culinary creativity and cultural fusion that is sure to leave you craving more.

Ingredients for the dough

1 1/2 warm water

1/4 cup + 1 teaspoon of sugar

1 package dry active yeast

2 cups all-purpose flour

1/8 teaspoon salt

1 teaspoon nutmeg

2 quarts vegetable oil

Ingredients for Crème Anglaise

1 1/2 cup whole milk

1 1/2 cup whipping cream

1 teaspoon vanilla

3 large egg yolks

3 tablespoons white sugar

Ingredients for Salted Caramel

2 cups granulated sugar

12 tablespoon unsalted room temp butter

1 cup room temp heavy cream

1 tablespoon flaky sea salt

Preparation

01Mix ½ cup of warm water with 1 teaspoon of sugar and the yeast in a small bowl. Cover with a lid and set aside until the yeast becomes proofed and bubbly. About 4-6 minutes.

02In a medium bowl, mix the dry ingredients – flour, remaining sugar, salt, and nutmeg.

03Pour the proofed yeast and the remaining one cup water together until well combined. Add yeast mixture to the dry ingredients and mix until the batter is lump-free.

04Cover the dough and allow it to rise for 1 hour. (The risen dough has a distinct sweet smell, which will make you know the dough is ready for frying)

05In a large pot, heat oil over medium-high heat (about 360F). Scoop a little bit of dough with a spoon and drop the batter into the oil.

06To make the crème anglaise, combine the milk and cream in a medium saucepan. Add vanilla and bring milk mixture to simmer. Remove from heat.

07Whisk egg yolks and sugar in a medium bowl to blend. Gradually whisk the hot milk mixture into yolk mixture. Return custard to the saucepan and stir over low heat until custard thickens, about 5 minutes (Do not boil). Strain sauce into bowl. Cover and chill.

08To make salted caramel, add the sugar in an even layer over the bottom of a medium sized saucepan. Heat the sugar over medium heat, whisking it as it begins to melt. Keep whisking, even as clumps form, it will melt back down as it continues to cook. Stop whisking once all the sugar has melted and swirl the pan occasionally while the sugar cooks until it has reached a deep amber color and slightly toasted aroma. (Be sure to not overcook and burn the caramel)

09Add the butter all at once and whisk until completely melted. Remove the pan from heat.

10Slowly pour the cream into the caramel and whisk until it all has been fully incorporated and you have a smooth sauce. Add the sea salt and whisk to incorporate. Set aside to cool for approximately 20 minutes.

11To serve, spoon ½ cup of the crème anglaise onto a plate or bowl, and place 3 to 4 Puff Puffs on the crème anglaise, drizzle some caramel and sprinkle powder sugar, if desired.