Description
Discover how to make delicious pumpkin cream puffs with our easy-to-follow recipe. Perfect for fall gatherings or a sweet treat anytime!
Ingredients
- 1/2 cup (113 g) unsalted butter
- 240 ml water
- 1 pinch salt
- 120 g all-purpose flour
- 4 eggs
- 480 ml heavy cream
- 1/2 cup (60 g) powdered sugar, plus extra for dusting
- 1 1/2 tsp (8 ml) cinnamon, or to taste, plus extra for dusting
- 1/2 can (213 g) pumpkin puree
Instructions
- Set your oven to 425°F (220°C) to warm up.
- In a sturdy pot, combine butter, water, and a pinch of salt, and heat until the mixture is vigorously bubbling. Add the flour and mix forcefully until it forms a cohesive dough ball. Transfer this dough into a mixing bowl, and incorporate the eggs one by one, ensuring each egg is fully blended before adding the next.
- Scoop tablespoon-sized portions of dough onto an ungreased baking tray, and bake them until they have puffed up and turned golden on top, ensuring the centers are cooked through, for about 20 to 25 minutes. Allow them to cool before slicing them open horizontally with a serrated knife.
- For the filling, pour the cream into an electric mixer bowl, and whip until it starts to thicken, around 1 minute. Slowly integrate the powdered sugar and cinnamon, mixing thoroughly until the cream reaches soft peaks, approximately 3 minutes.
- Using a spatula or whisk, fold one-third of the pumpkin purée into the whipped cream. Move the spatula through the middle and around the edges of the bowl, repeating until well mixed. Add the rest of the pumpkin purée, folding gently until just combined.
- Fill each puff with about 2 tablespoons of the pumpkin cream mixture, and sprinkle the tops with powdered sugar and a touch of cinnamon as decoration. Store any extra puffs in the fridge.
