Pumpkin Mousse Cream Puffs With Maple Caramel Sauce Food

PUMPKIN MOUSSE

Steps:

• Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.
• Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble the ginger snaps over top before serving.

PUMPKIN MOUSSE

Steps:

• Fill a medium pot with a few inches of water and bring to a simmer.
• In a small pot, add ¼ cup of cold water, sprinkle gelatin over the top and let soften for a minute or two. Place on stove and stir over low heat to liquify, being careful not to boil. When gelatin is dissolved, remove from heat and let cool.
• In a medium stainless steel mixing bowl, whisk together the egg yolks and ½ cup sugar.
• Add the pumpkin, ginger, cinnamon, nutmeg, salt and milk and beat to blend. Set the bowl over the pot of simmering water on the stove and beat constantly with the whisk (this could be done with a portable electric mixer on a low setting, but it tends to splatter) until the mixture thickens and becomes custardlike, about 5 minutes.
• Pour and scrape the gelatin into the pumpkin mixture. Pour and scrape the mixture into a large mixing bowl and let pumpkin mixture cool for about 10-15 minutes.
• Beat the egg whites until they hold soft peaks and slowly add the remaining sugar, beating until the whites are firm and the sugar has been fully incorporated. Beat half of the whites into the pumpkin mousse. Add the remaining whites, folding them in gently.
• Beat the cream until it is stiff and fold it into the mousse. Divide prepared mousse among parfait or wine glasses. Chill until set, at least 2 hours or up to a day.

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.

PUMPKIN MOUSSE

Steps:

• In a large bowl, beat cream cheese and sugar until smooth; add pumpkin, pudding mix and pie spice. Gradually beat in milk. Fold in whipped topping. , Spoon 1/4 cup mousse into eight serving dishes. Crumble 16 gingersnaps; sprinkle over mousse. Top each with remaining mousse. Refrigerate until serving. Top with whipped cream and additional crushed gingersnaps just before serving.

PUMPKIN CARAMEL MOUSSE

Steps:

• Whip the cream until it forms soft peaks. Chill in the refrigerator until ready to use.
• Combine the brown sugar, cinnamon, ginger and nutmeg in a small bowl.
• Place 2 tablespoons of the water in a small bowl and sprinkle the gelatin over the top. Stir, then let it sit while you make the caramel.
• Find a bowl that is large enough for you to dip the bottom of your saucepan into it; fill it with an inch of ice water and place it on your stove. Place the scant 1/2 cup (125 grams) sugar in a medium saucepan, preferably stainless steel. Add the remaining tablespoon of water and the lemon juice and carefully stir together with a heatproof rubber spatula. Using a wet pastry brush, brush down the sides of the saucepan so that there are no stray sugar crystals that could cause the caramel to seize. Turn the heat on medium-high and heat until the sugar dissolves and the mixture turns a light caramel color, 4 to 5 minutes. Do not stir, but from time to time carefully brush down the sides of the pan with the wet brush. Do not let the caramel get hotter than 325 degrees. As soon as it reaches this temperature and is golden brown, remove from the heat and dip the bottom of the saucepan into the bowl of cold water to stop the caramel from heating further. Let sit until the bubbles subside.
• Using a heatproof spatula, carefully stir the brown sugar mixture into the hot caramel. It may bubble up, so be careful. Add the softened gelatin and stir to dissolve. Whisk in the canned pumpkin and transfer to a large mixing bowl.
• Place the egg whites in the bowl of a stand mixer (or use a mixing bowl and electric beaters). Beat until they begin to foam, and add the cream of tartar and 1 tablespoon of the sugar. Beat at medium speed and add the remaining sugar in a slow, steady stream. Beat until the egg whites are stiff and shiny, about 2 minutes. Be careful not to overbeat.
• Lighten the warm pumpkin mixture by folding in one-third of the beaten egg whites, using a balloon whisk or a large spatula. Pour the remaining egg whites over the top, and carefully fold them into the pumpkin mixture using a rubber spatula. Fold in the whipped cream.
• It's easiest to do a neat job of filling the glasses if you use a pastry bag fitted with a wide round tip. Pipe or spoon the mousse into 8 glasses; use small tumblers, wine glasses or whiskey glasses. Sprinkle the ground hazelnuts over the top. If desired, make 2 layers of the hazelnuts: Pipe half the amount of the pumpkin mousse you need for each serving into the glasses, then sprinkle on a layer of hazelnuts; then pipe the rest and top with another layer. Cover the glasses and refrigerate for at least 2 hours and preferably overnight.

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.

PUMPKIN MOUSSE CREAM PUFFS WITH MAPLE CARAMEL SAUCE

Steps:

• 1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper; set aside. In a medium saucepan combine water, butter, sugar, and salt. Bring to boiling over medium hear. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat, cool for 10 minutes. Add eggs one at a time, blending well with wooden spoon after each egg. Drop 8 heaping Tbs. of dough 2" apart. Bake for 30 to 35 minutes until golden and firm. Transfer cream puffs to a wire rack and cool. 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 dessert plates; sprinkle with pecans. Place a cream puff on each plate, drizzle each with remaining sauce and sprinkle with remaining pecans.
• 2. Pumpkin Mousse: In a chilled large mixing bowl beat 1 cup whipping cream, 3 Tbs. sugar, and 1 tsp. pumpkin pie spice with the chilled beaters of electric mixer, on medium speed until soft peaks form. Fold in 1 cup canned pumpkin. Cover and chill for up to 4 hours.
• 3. Maple-Caramel Sauce: In a small heavy saucepan stir together 1/2 cup packed brown sugar and 1 Tbs. cornstarch. Stir in 1/3 cup half & half or light cream, 1/4 cup water, 2 Tbs. pure maple syrup, and 1 Tbs. 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 hear, stir in 1/3 tsp. vanilla. Serve warm.

PUMPKIN AND CARAMEL MOUSSE

Steps:

• Put pumpkin, sugar and spices in a sauce pan and bring to the boil then simmer until the pumpkin is completly soft and the sugar is disolved. Stir in 125g of cream, simmer for another 5 mins.
• Then blend until really smooth. Leave to cool.
• whip the remaining cream and the cream for the caramel mousses into soft peaks. Then fold half into the pumpkin mix when it has nearly completely cooled.
• In the bottom of each glass sprinkle in the walnuts.
• Half fill 12 glasses with the pumpkin mousse using a piping bag. Refridgerate.
• Meanwhile melt the milk chocolate, when melted add the caramel and stir thoroughly.Fold in the remaining whipped cream. Pipe onto the pumpkin mousse.
• Place half a walnut ontop for decoration.
• Refridgerate until set.(4-5 hours)

PUMPKIN CUSTARD PROFITEROLES WITH MAPLE CARAMEL

Steps:

• For maple caramel:
• Stir sugar and butter in heavy small saucepan over medium heat until blended and smooth. Whisk in cream. Bring to boil, stirring until caramel bits dissolve. Reduce heat to medium and simmer 5 minutes. Remove from heat. Stir in bourbon and vanilla; simmer 1 minute. (Can be made 3 days ahead. Cover and refrigerate.)
• For pumpkin custard:
• Preheat oven to 325°F. Whisk cream and next 6 ingredients in heavy large saucepan. Bring to simmer over medium heat, stirring occasionally. Remove from heat. Whisk sugar and egg yolks in medium bowl. Gradually stir hot pumpkin mixture into egg yolk mixture.
• Pour pumpkin custard into 8x8x2-inch glass baking dish; cover with foil. Place dish in 13x9x2-inch baking pan. Fill baking pan with enough hot water to come halfway up sides of dish. Bake until custard is set in center, about 1 hour 15 minutes. Cool completely. Cover and chill until cold, at least 4 hours. (Can be made 1 day ahead. Keep chilled.)
• For profiteroles:
• Preheat oven to 425°F. Line 2 large rimmed baking sheets with parchment paper. Bring 1/2 cup water, milk, butter, sugar, and salt to boil in heavy large saucepan. Stir in flour; cook over medium-high heat, stirring vigorously, until dough is smooth and pulls away from sides of pan, about 1 minute. Transfer hot mixture to standing mixer. Beat dough with paddle attachment at medium speed until slightly cool, about 3 minutes. Add 3 eggs, 1 at a time, beating until blended after each addition. Beat in egg yolk until blended.
• Spoon 16 mounds of batter about the size of large eggs onto prepared sheets, spacing about 2 inches apart. Beat remaining egg in small bowl to blend. Brush tops of profiteroles lightly with beaten egg. Bake 15 minutes. Reduce oven to 375°F. Continue baking until puffed and dark golden brown, about 30 minutes longer. Transfer to rack to cool completely. (Can be made 1 week ahead. Store in airtight container in freezer. Remove from freezer a few hours before continuing.)
• Rewarm caramel sauce. Using serrated knife, slice profiteroles horizontally in half. Spoon rounded 1/3 cup filling into bottom half of each profiterole. Cover with top halves. Drizzle with sauce. Spoon dollop of whipped cream atop profiteroles. Sprinkle with chopped pecans and serve.

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.

FROZEN PUMPKIN MOUSSE TORTE WITH CARAMEL-PECAN TOPPING

Steps:

• For Crust: Preheat oven to 350.
• Finely chop nuts and sugar in food processor.
• Add butter and blend, using on/off turns, until moist crumbs form.
• Using plastic wrap as aid, press mixture onto bottom and all the way up sides of a 9-inch-diameter springform pan with 2 3/4-inch-high sides, covering completely.
• Freeze 10 minutes.
• Bake crust until golden, about 10 minutes.
• Cool.
• For Filling: Whisk 1 cup cream, sugar and yolks in heavy medium saucepan.
• Stir constantly over medium heat until candy thermometer registers 160, about 6 minutes.
• Strain into large bowl.
• Using electric mixer, beat mixture until cool and slightly thickened, about 8 minutes.
• Beat in pumpkin, corn syrup, rum and spices.
• Using electric mixer, beat remaining 1 1/2 cups cream in large bowl to medium-stiff peaks.
• Fold cream into pumpkin mixture.
• Transfer filling to crust.
• Cover and freeze overnight.
• For topping: Arrange pecans side by side atop torte, covering completely.
• Drizzle 1/2 cup caramel sauce over, covering nuts completely (pan will be filled to top).
• Freeze until caramel sets, at least 3 hours or overnight.
• To Serve: Run sharp knife around pan sides to loosen torte.
• Release pan sides.
• Stir remaining caramel sauce in heavy small saucepan over medium heat until warm.
• Slice torte and serve with sauce.

PUMPKIN-FILLED CREAM PUFFS WITH MAPLE-CARAMEL SAUCE

Steps:

• Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside. 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.