Pumpkin pie cream puffs

Pumpkin pie cream puffs

yield: 24 CREAM PUFFS

 

prep time: 30 MINUTES

 

total time: 2 HOURS

Ingredients:

Cream puffs

• 1 1/2 cups water
• 12 Tablespoons unsalted butter, cut into 6 pieces
• 4 teaspoons sugar
• 1 1/2 teaspoons table salt
• 1 1/2 cups all-purpose flour
• 6 large eggs, at room temperature
• 1/4 teaspoon orange food coloring, optional

Pumpkin custard

• 1/2 cup light brown sugar
• 2 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 cup pumpkin puree
• 1/2 cup evaporated milk

Maple Whipped Cream

• 3/4 cup heavy cream
• 1 teaspoon sugar
• Pinch of salt
• 1 Tablespoon maple syrup
• 1/2 teaspoons vanilla extract

Directions:

For the cream puffs:

1. Preheat the oven to 425F. Line a baking sheet with a silicone mat or parchment paper and set aside.
2. Bring butter, sugar, salt and 3/4 cup water to a boil in a large saucepan over medium-high heat, stirring occasionally. One it comes to a boil, remove from heat and quickly stir in flour.
3. Return to medium heat and stir with a wooden spoon until the dough becomes smooth and forms a ball. Transfer dough to the bowl of an electric mixer and let cool for 5 minutes.
4. Add eggs, 1 at a time, beating until mixture is smooth and glossy. Beat in food coloring and then spoon dough into a gallon size bag. Cut 1/2 inch off the edge and then pipe dough onto pan into 1 1/2 inch rounds (1 1/2 inches high).
5. Bake for 5 minutes, then reduce oven to 375 and bake an additional 25 minutes or until puffy. Turn oven off and let shells stand in the closed oven for 10 minutes.
6. Remove pan from oven and transfer puffs to a cooling rack.

For the pumpkin custard:

1. Whisk together brown sugar, eggs, salt, cinnamon, and pumpkin pie spice in a large saucepan. Whisk in pumpkin puree and evaporated milk. Cook over medium heat, whisking constantly, until mixture comes to a boil and thickens (about 3 minutes).
2. Remove from heat and place in a Tupperware. Let mixture stand for 30 minutes and then chill 1-2 hours, or until cooled and thickened.
3. Cut cream puffs in half horizontally. Spoon or pipe pumpkin custard, once cooled, onto bottom half.

For the Maple Whipped Cream:

1. In a mixing bowl, beat heavy cream and a pinch of salt at medium speed until it forms soft peaks.
2. Add 1 tablespoons maple syrup and 1/4 teaspoon vanilla extract, and beat until stiff peaks form.
3. Pipe whipped cream on top of pumpkin custard and then add the top half of the puff.
4. Chill until ready to serve. Sprinkle with powdered sugar just before serving.

 Here’s a video tutorial from Barabara if you’d like more instruction on making the cream puffs.

Best served the first day.

Adapted from Simply Sweet Dream Puffs.