Pumpkin Cream Puffs
November 06, 2016
Categories: Desserts, Fancy/Entertaining, Snacks, Dairy, Vegetables, Pumpkin , French, North American, Cooking For A Crowd, Kid Pleaser, Christmas, Entertaining, Fall/Autumn, Halloween, Potluck, Thanksgiving, Winter, Boil, Electric Mixer, Hand Mix/Whisk, Oven Bake, Refrigerator, Stove Top, Vegetarian, Make it from scratch, Kosher Dairy more
"The easy way to do this is to let realsimpledotcom speak for itself -- "These cream puffs are sure to stop traffic on the way to the pies on Thanksgiving. Classic choux pastries get filled w/a brown sugar & pumpkin pastry cream for a dreamy contrast in textures. When they come out of the oven, flip them over & pierce them w/the tip of a sharp knife. This allows the steam inside the hollow center to escape to keep the puffs crisp. You can make the filling ahead of time & keep it chilled until ready to assemble. And don’t worry if it looks too thick. A little bit of whipped cream folded into the pudding base makes for an extra light filling." ... I should've known RS would come up w/a recipe to "knock my socks off" & compete w/the classic pumpkin pie over the holiday season. ... This recipe takes more time to make than most, but is so worth it. My bet is the cream puffs will disappear long B4 the pumpkin pies. ENJOY!"
- FOR THE PUFFS
- FOR THE PUMPKIN CREAM
- Serving Size: 1 (62.5 g)
- Calories 153
- Total Fat - 9 g
- Saturated Fat - 5.1 g
- Cholesterol - 92.1 mg
- Sodium - 109.9 mg
- Total Carbohydrate - 15.3 g
- Dietary Fiber - 0.2 g
- Sugars - 9.2 g
- Protein - 3 g
- Calcium - 28.6 mg
- Iron - 0.4 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
FOR THE PUFFS
Preheat oven to 425°F. Line 2 baking sheets w/parchment paper.
Combine butter, sugar, salt & 1 cup of the water in a med saucepan. Bring to a boil over med-high, stirring occasionally. Reduce heat to med-low & add flour. Cook (stirring constantly) until mixture forms a ball & leaves a thin coating on the bottom of the saucepan (about 2 min).
Transfer mixture to a bowl & let stand 10 min. Using an electric mixer, beat on med speed for 2 min (mixture will look broken). Add whole eggs 1 at a time, beating until dough is smooth & combined after ea addition.
Using a piping bag or 2 spoons, scoop 22 golf ball-sized portions of dough onto prepared baking sheets. Whisk together egg yolk & remaining 1 tsp water in a sml bowl. Lightly brush tops & sides of dough balls w/egg mixture.
Bake in preheated oven for 15 min. Rotate baking sheets (top rack to bottom rack) & reduce oven temp to 350°F. Bake until puffs are browned & crisp (18-20 min). Remove from oven & pierce bottoms of puffs w/the tip of a knife to allow steam to escape. Allow to fully cool on baking sheets (about 30 min).
FOR THE PUMPKIN CREAM FILLING
Whisk together brown sugar, granulated sugar, cornstarch, pumpkin pie spice & salt in a sml saucepan. Whisk in milk & egg yolks. Bring to a boil over med heat, whisking constantly. Continue to whisk constantly & cook until thickened (about 1 min).
Remove pan from heat. Stir in pumpkin, butter & vanilla until butter melts & mixture is smooth. Transfer mixture to a bowl & cover w/plastic wrap, placing plastic wrap directly on surface of cream to prevent a film from forming. Chill until cold (about 30 min).
Whip cream on high speed w/an electric mixer until medium peaks form. Gently fold whipped cream into pumpkin mixture until just combined.
Split puffs in half & fill each w/about 3 tbsp of the pumpkin cream. Sift powdered sugar & cinnamon together & dust the mixture evenly over tops of filled cream puffs.
Tips & Variations
- No special items are required.