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Recipe: Pumpkin Spice Cream Puffs

Forget pumpkin spice lattes—pumpkin spice cream puffs are the only delicacy your autumnal sweet tooth will ever crave. Whip up this scrumptious seasonal twist on a classic Parisian pastry, then sit back, relax, have a coffee and wait for the compliments to roll in.

Ingredients

­ 1/2 cup water

­ 4 tbsp butter, diced

­ 1/8 tsp fine salt ­ 1 tsp granulated sugar

­ 1/2 cup all­purpose flour

­ 2 eggs

­ 1 cup heavy whipping cream

­ 1 tsp vanilla extract ­ 1 tsp cinnamon

­ 1/2 tsp allspice

­ 1/4 cup powdered sugar

­ 3 tbsp pumpkin puree

­ 1 additional egg, beaten, for egg wash (optional)

Method

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.

2. Combine the water, butter, sugar and salt in a medium­ sized pot and heat over medium until the mixture comes to a rolling boil.

3. Add the flour and cook this paste over the heat for 2­3 minutes, stirring constantly, until a thin film of forms on the bottom of the pan.

4. Remove the pot from the heat, and transfer the dough to a large bowl. Allow the mixture to sit for 3 minutes and cool slightly.

5. Crack the eggs, one at a time, into the bowl. Mix vigorously between each egg. The mixture may appear to curdle and fall apart, but just keep stirring. The mixture will come back together eventually. When the dough homogenizes again, mix in the next egg. It is crucial that you mix completely between each egg, since the eggs allow the cream puff to rise during baking. Repeat this process with all 4 eggs.

6. Beat the dough until it holds a stiff peak when you remove the spoon. Then, transfer the dough into a piping bag, or a Ziploc bag with a corner snipped off.

7. Pipe a small dot of batter under each corner of the parchment paper to anchor the parchment to the pan.

8. Hold the tip of the bag perpendicular to the baking sheet and squeeze to pipe 1­ inch circles of batter onto the pan. Swirl the tip of the bag and then lift. Repeat with all the batter.

9. Dip your finger in water to smooth down any peaks left on the mounds. Optional: Brush the dough with egg wash to give the cream puffs a golden color.

10. Bake the cream puffs on the top rack of the oven for 25­30 minutes.

11. While the pastries are baking, prepare the pumpkin whipped cream. Pour the heavy whipping cream into a bowl and beat until soft peaks form. Add the powdered sugar, vanilla, cinnamon, allspice and pumpkin puree. Continue beating for 2­3 minutes until stiff peaks form. Be careful not to overbeat the cream, or it will curdle into butter. Transfer the cream into another piping bag.

12. After the cream puffs have cooled slightly, carefully cut the pastries in half horizontally. Generously pipe the pumpkin spice cream onto the bottom halves of the pastry puffs and then gently replace the lid of each puff. Best served fresh. Freeze any leftover cream puffs to make a frozen treat for later. Enjoy!

 

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