For the cream puffs, put the sugar, cream, milk and vanilla extract in a frying pan. Bring to the boil, stirring constantly, and heat for about 30 to 40 minutes until the mixture turns golden brown.
Pour onto a buttered baking sheet and spread to about 1 inch thick.
Let cool and then cut into 1 cm cream puffs.
Preparation Tip:
Rahmtäfeli or Nidletäfeli are a traditional Swiss caramel candy.