Swiss Cream Puff Pastry

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.

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