Pumpkin Cream Puffs
Serves: Approximately 30
 
Ingredients
  • 2 large eggs
  • 1 egg white
  • 4 tablespoons unsalted butter, cut into small pieces
  • 5 tablespoons water
  • 3 tablespoons whole milk
  • 1 ½ teaspoons granulated sugar
  • ¼ teaspoon fine sea salt
  • ½ cup all-purpose flour, sifted
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pumpkin Filling (recipe follows)
  • ¼ cup confectioners’ sugar
Instructions
  1. Preheat oven to 425°. Spray a large baking sheet with cooking spray. Line prepared baking sheet with parchment paper.
  2. In a small bowl, whisk together eggs and egg white until well blended.
  3. In a medium saucepan, combine butter, 5 tablespoons water, milk, sugar, and salt. Bring to a simmer over medium heat, stirring as needed. Simmer until butter melts.
  4. Remove saucepan from heat. Using a wooden spoon, stir in flour, cinnamon, and nutmeg until mixture pulls away from sides of pan and becomes a ball.
  5. Return saucepan to heat. Reduce heat to medium-low. Cook dough for 4 minutes, stirring constantly with a wooden spoon, spreading dough across bottom of pan to cook evenly.
  6. Transfer dough to the work bowl of a food processor. Pulse for 10 seconds to cool dough. With food processor running, slowly add beaten eggs in a continuous stream. Using a spatula, scrape sides of processor. Process for 30 seconds.
  7. Transfer dough to a piping bag fitted with a large round tip (Ateco #809). Pipe dough into 1-inch mounds 1 ½ inches apart on prepared baking sheet. Use a spoon dipped in ice-cold water to smooth tops of mounds.
  8. Bake for 15 minutes without opening the oven door. Reduce heat to 375°, and bake until fully cooked and golden brown, 8 minutes more. Using a paring knife, cut a small slit in the side of each puff to release steam. Let cool completely.
  9. Using a serrated bread knife in a gentle sawing motion, cut each puff in half horizontally.
  10. Place Pumpkin Filling in a piping bag fitted with a large star tip (Wilton #1M). Pipe filling into bottom halves of cooled puffs. Cover with top halves of puffs. Serve immediately, or place in a covered container, refrigerate, and serve with 2 hours.
  11. Just before serving, dust with confectioners’ sugar.
Notes
Make-Ahead Tip: Puffs can be made a week in advance and frozen (unfilled) in heavy-duty resealable plastic bags. Let thaw completely before filling.
Recipe by TeaTime Magazine at https://teatimemagazine.com/pumpkin-cream-puffs/