The ultimate pumpkin dessert for fall
Move over pumpkin pie, pumpkin cream puffs are in town! Super light crust meets dreamy soft and smooth pumpkin filling, match made in the kitchen...
As I was flipping through this beautiful cookbook about all things pumpkin (Pumpkin It Up!) for an inspiration, my eyes were landed on these gorgeous pumpkin cream puffs. And you guys know just how much I love thosegems!
I received this beautiful book to review among other top cooking and baking products of the season for 2016 Fall Food Awards by AOL Lifestyle. Along with other food bloggers (aka judges), we've tested cool kitchen gadgets, small appliances, and cookbooks to select the best of the best. The winning products will be announced on October 13th! So check back and find out the hottest kitchen products of the season.
These little cream puffs are effortless as they look, I promise! Oh, and can we just talk about that filling for a sec?? It's the best thing ever! So light and smooth and pumpkin-y.
For pastry shells:
- 1 cup water
- ½ cup (115gr) unsalted butter
- 1 cup (125gr) all-purpose flour
- 4 large eggs
- ¼ teaspoon salt
- 1 cup (240ml) heavy whipping cream, chilled
- 4oz (115gr) cream cheese, softened
- ½ cup pumpkin puree
- ½ cup (65gr) powdered sugar
- 1 teaspoon pumpkin pie spice
- To make the pastry shells, preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper, or silicone mat.
- In a medium saucepan, combine water, butter and salt. Bring the mixture to a boil over medium high heat.
- Once the butter is melted and mixture is boiling, add the flour all at once, reduce the heat to medium. Using a wooden spoon, continuously stir the mixture. The dough will start to form into a ball. Keep mixing for another 3-4 minutes until light crust forms on the bottom of the pan.
- Transfer the dough into a mixing bowl with paddle attachment and mix it for a few minutes on low speed until the mixture is at room temperature. (Alternatively, you can use a wooden spoon. Mixer is not required here!) Add the eggs one at a time, beating well after each addition. This will help to get egg absorbed into the dough quicker. The dough should not be too runny, yet not too thick.
- Transfer the batter into a pastry bag and pipe into 1.5-inch rounds couple inches apart. Level peaked tops with wet fingertip, if needed.
- Bake for 23-25 minutes, rotating the sheets top to bottom and back to front half way. The pastry shells should be golden brown, crispy and puffed up.
- Transfer the shells onto a cooling rack to cool completely. (If the pastry shells fall flat when you remove from oven, it means they are under-baked. Simply put it back into the oven and bake for another 3-5 minutes, or until they puff up again.)
- To make the filling, in a mixing bowl with whisk attachment whip the heavy cream until soft peaks form.
- In another mixing bowl, beat cream cheese and pumpkin puree until smooth. Add powdered sugar and pumpkin pie spice and continue to beat until nice and fluffy.
- Fold in the whipped cream until well combined.
- When ready to serve, cut the cream puffs horizontally, fill the puffs with filling and replace the tops. If desired, dust with powdered sugar for decoration and serve.