Pumpkin Cream Puffs Food

PUMPKIN CREAM PUFFS

Steps:

• Prepare the Puffs: Preheat the oven to 425°F. Line 2 baking sheets with parchment paper. Combine butter, sugar, salt, and 1 cup of water in a medium saucepan. Bring to a boil over medium-high, stirring occasionally. Reduce heat to medium-low, and add flour. Cook, stirring constantly until the mixture forms a ball and leaves a thin coating on the bottom of the saucepan, about 2 minutes. Transfer mixture to a bowl; let stand 10 minutes. Using an electric mixer, beat on medium speed, 2 minutes (mixture will look broken). Add whole eggs, 1 at a time, beating until dough is smooth and combined after each addition.
• Using a piping bag or 2 spoons, scoop 22 golf ball-sized portions of dough onto prepared baking sheets. Whisk together egg yolk and the remaining 1 teaspoon of water in a small bowl. Lightly brush tops and sides of dough balls with egg mixture. Bake in preheated oven for 15 minutes. Rotate baking sheets, top rack to bottom rack, and reduce oven temperature to 350°F. Bake until puffs are browned and crisp, 18 to 20 minutes. Remove from the oven, and pierce the bottoms of puffs with the tip of a knife to allow steam to escape. Cool completely on baking sheets, for about 30 minutes.
• Prepare the Pumpkin Cream: Whisk together brown sugar, granulated sugar, cornstarch, pumpkin pie spice, and salt in a small saucepan. Whisk in milk and egg yolks. Bring to a boil over medium, whisking constantly, and cook, continuing to whisk constantly, until thickened, about 1 minute. Remove from heat. Stir in pumpkin, butter, and vanilla until butter melts and the mixture is smooth. Transfer mixture to a bowl; cover with plastic wrap, placing plastic wrap directly on the surface of the cream to prevent a film from forming. Chill until cold, about 30 minutes.
• Whip cream on high speed with an electric mixer until medium peaks form. Gently fold whipped cream into pumpkin mixture until just combined.
• Split puffs in half and fill each with about 3 tablespoons of pumpkin cream. Sift together powdered sugar and cinnamon and sprinkle evenly over the tops of filled cream puffs.

PUMPKIN CREAM PUFFS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place the butter, water, and salt in a heavy saucepan, and bring to a full rolling boil. Stir in the flour and beat vigorously until the mixture forms a ball. Place the dough ball in a mixing bowl, and beat in the eggs, one at a time, adding the next egg when the last one has been fully incorporated.
• Drop dough by tablespoons onto an ungreased baking sheet, and bake until the puffs rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. Let cool before filling. Cut the cream puffs horizontally with a serrated knife.
• To make filling, place the cream in the work bowl of an electric mixer, and whip until beginning to thicken, about 1 minute. Gradually add the confectioners' sugar and pumpkin pie spice until well-mixed, and continue mixing until the cream forms soft peaks, about 3 minutes.
• Use a rubber spatula or wire whisk to fold 1/3 of the pumpkin puree into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining pumpkin puree, folding just until incorporated.
• Spoon about 2 tablespoons of the pumpkin cream filling into each puff, and dust the top of each puff with confectioners' sugar and a pinch of pumpkin pie spice for garnish. Refrigerate leftovers.

GLUTEN-FREE PUMPKIN SPICE CREAM PUFFS

Steps:

• For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
• For the puffs: In a small bowl, whisk the granulated sugar, cinnamon and salt together with 1 cup gluten-free flour blend.
• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. In a medium saucepan over medium heat, melt the butter together with the milk and 1/2 cup water. Increase the heat to medium-high and bring to a boil. Reduce the heat to low and gradually whisk in the flour mixture. Using a wooden spoon, stir the dough until a ball forms, about 3 minutes. Transfer the dough to a food processor and pulse about 20 times to cool. With the motor running, stream in the eggs, egg white and baking powder; process until a smooth dough forms. Using a 1 1/2-inch ice cream scoop, drop the dough onto the prepared baking sheet; bake until puffed and golden, about 25 minutes. Using a sharp knife, cut a slit on the sides of each to vent and let cool completely.
• For the filling: Using an electric mixer, beat the cream at high speed until soft peaks start to form. Add the confectioners' sugar, vanilla and spice and beat on medium speed until soft peaks form. Fold in the pumpkin puree. Cut the puffs in half and using an ice cream scoop, place mounds of whipped pumpkin cream on the puff bottoms. Set the tops in place and dust with confectioners' sugar.

PUMPKIN-FILLED CREAM PUFFS WITH MAPLE-CARAMEL SAUCE

Steps:

• Preheat oven to 400 degrees. Line a large baking sheet with parchment paper; set aside.
• To make the Cream Puffs: In a medium saucepan combine water, butter, sugar, and salt. Bring to boiling over medium heat. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the side of the pan. Remove from heat; cool for 10 minutes. Add eggs one at a time beating well with a wooden spoon after each addition.
• Drop 8 heaping tablespoons of dough 2 inches apart onto the prepared baking sheet. Bake for 30 to 35 minutes or until golden brown and firm. Transfer cream puffs to a wire rack and let cool.
• To make the Pumpkin Mousse Filling: using a chilled large mixing bowl beat 1 cup whipping cream, 3 tablespoons sugar, and 1 teaspoon pumpkin pie spice with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Fold in 1 cup canned pumpkin. Cover and chill for up to 4 hours.
• To make the Maple-Caramel sauce: In a small heavy saucepan stir together 1/2 cup packed brown sugar and 1 tablespoon cornstarch. Stir in 1/3 cup half-and-half or light cream, 1/4 cup water, 2 tablespoons pure maple syrup, and 1 tablespoon butter.
• Cook and stir over medium heat until slightly thickened and bubbly (mixture may appear curdled before it bubbles). Cook and stir for 2 minutes more. Remove from heat; stir in 1/2 teaspoon vanilla.
• Using a serrated knife, cut each cream puff in half horizontally; remove soft dough from inside. Fill cream puffs with Pumpkin Mousse. Replace tops. Spoon some of the warm Maple-Caramel Sauce onto eight dessert plates; sprinkle with some of the toasted pecans.
• Place a filled cream puff on top of the sauce on each plate. Drizzle each cream puff with remaining sauce and sprinkle with remaining pecans. Cover and chill for up to 3 days or freeze for up to 3 months.

CREAM PUFFS

Steps:

• To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
• Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
• Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Whisk the remaining egg with 1 1/2 teaspoons water. Brush the surface of the rounds with the egg wash to knock down the points (you may not use all the egg wash). Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
• To fill the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
• Notes about the recipe: The moisture in the eggs turns to steam and puffs the batter to try to release itself. You can fill them with anything.

SPICED PUMPKIN ICE CREAM PUFFS

Steps:

• In a large saucepan, heat cream and 1/2 cup milk to 175°; stir in sugar until dissolved. Whisk a small amount of the hot mixture into the egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the pumpkin, vanilla, cinnamon, nutmeg and remaining milk. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for at least 2 hours before serving., In a small bowl, combine the flour, cinnamon, ginger and nutmeg; set aside. In a large saucepan, bring water, butter and salt to a boil. Add flour mixture all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° until golden brown, 20-25 minutes. , Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , To serve, scoop ice cream into cream puffs; replace tops.

PUMPKIN SPICE CREAM PUFFS

Steps:

• Heat oven to 425°F.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
• Bring butter, water and sugar to boil in medium saucepan, stirring occasionally. Add flour; cook and stir 3 min. or until mixture forms ball. Spoon into large bowl.
• Add eggs, 1 at a time, beating with mixer after each addition until well blended. Add food coloring; mix well. (If necessary, add more food coloring until dough is bright orange in color.)
• Spoon dough into freezer-weight resealable plastic bag; cut small piece off one bottom corner of bag. Use to pipe dough into 24 (1-1/4-inch) mounds on baking sheet.
• Bake 45 min., reducing oven temperature to 350ºF after 20 min. Turn oven off; open oven door slightly. Let cream puffs stand in oven 15 min. Remove from oven. Transfer to wire rack; cool completely.
• Use serrated knife to cut cream puffs horizontally in half; gently remove tops. Spoon pudding mixture into bottom halves of cream puffs, adding about 2 Tbsp. to each. Replace tops.