- Pumpkin Cream Puffs with Maple-Caramel Sauce - Trish Coleman
A classic French dessert gets an autumn twist.
Profiteroles (cream puffs) are a classic French dessert and are usually filled with custard or ice cream and topped with chocolate sauce. An autumn-inspired spiced pumpkin filling makes this version the perfect finale to a cold weather menu.
There are a number of steps to this recipe but each component can be prepared in advance. Assemble the desserts just before serving.
Pumpkin Cream Puffs with Maple-Caramel Sauce
Makes 12 medium-sized cream puffs
Cream Puffs:
- ½ cup (1 stick) unsalted butter
- 1 cup water
- 1/8 teaspoon salt
- 1 cup flour
- 4 large eggs
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a large saucepan, combine butter, water and salt. Heat on medium-high until the mixture comes to a boil and the butter has melted.
- Reduce the heat to low. Add the flour all at once and vigorously stir the mixture until it forms a ball. Remove the pan from the heat and let the dough cool for 10 minutes.
- Using a stand mixer, hand mixer or a strong arm, beat the eggs into the pastry one at a time. Beat until the dough is smooth and glossy.
- Using a spoon, scoop out 2 tablespoons worth of dough per ball and drop onto the baking sheet, spacing them adequately (bake the puffs in two batches of six for a standard-sized baking sheet). Use a wet finger to smooth out any peaks of pastry that might be sticking up so they don’t burn during baking.
- Bake the cream puffs for 25 to 30 minutes or until they are golden brown. Remove from the oven and let cool. Store in an airtight container until use.
- 1 cup mascarpone cheese
- 1 cup ricotta cheese
- ¾ cup pumpkin puree
- 1 teaspoon vanilla
- ½ cup sugar
- 2 teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- Pinch of salt
- In a large bowl, combine all ingredients. With a mixer or whisk, mix ingredients well until smooth and thoroughly combined.
- Cover and refrigerate until use.
- ½ cup sugar
- ¼ cup water
- ½ teaspoon vanilla
- ¼ cup maple syrup
- 1 Tablespoon unsalted butter
- 1 Tablespoon whiskey (optional)
- ¾ cup whipping cream
- Pinch of salt
- In a large saucepan, add sugar and water and heat on medium-high. Whisk the mixture until the sugar has dissolved.
- Watching the mixture carefully, continue to heat until it begins to turn golden, about 10 minutes (do not leave it unattended, as it can burn in seconds).
- Swirl the pan gently and let the syrup turn medium-brown, about another 30 seconds to one minute. Remove the pan from the heat and quickly add the vanilla, maple syrup and butter. Stir in the whiskey if using. The mixture will bubble up so be very careful.
- Whisk the cream into the mixture until smooth. Add a pinch of salt. The sauce will keep covered in the fridge for a few days.
- To refresh cream puffs that have been stored, heat the oven to 350 degrees. Place puffs on a baking sheet and heat for 10 minutes or until they are just slightly warm and crisp.
- Slice each cream puff in half and spoon a generous amount of pumpkin-cream filling onto the middle. Replace the tops.
- If the maple-caramel sauce has been refrigerated, heat in a saucepan or the microwave.
- Serve one or two puffs per person. Arrange on a plate and drizzle with the maple-caramel sauce.
Copyright Trish Coleman. Contact the author to obtain permission for republication.
Trish Coleman - Trish grew up in a small town in New Brunswick, Canada and her family ate fresh home cooked meals every night. Her family grew most of ...
