Last year the only time I had pumpkin was the pie I ate at Thanksgiving. Totally unacceptable! I wasn’t going to let this Fall pass by without making amends for my lack of pumpkin consumption last season. So far I’ve had brown butter pumpkin risotto, pumpkin brownies, pumpkin chocolate chip cookies, pumpkin ice cream and now these salted pumpkin cream puffs. A few weeks ago I made a Thai kabocha squash salad but I could have easily substituted pumpkin for this recipe too. This salted pumpkin cream puff recipe isn’t as complicated as you might think.
The pumpkin cream filling only requires a few simple steps of combining pumpkin, spices, whipped cream and sugar.
Making the maple brown sugar topping only requires one pan, four ingredients and 8 to 10 minutes to let sauce reduce.
The dough for the cream puffs (profiteroles) is the most complicated part of the recipe. Choux dough is a French pastry recipe used to make all sorts of sweet confections and has savory uses too. Don’t be tempted to open the oven before the puffs are browned or the pastry will collapse. A flat puff is no puff at all!
The finishing touch is a sprinkle of salt. These are so light and delicious, they’ll be gone before you know it.
- For the puffs
- One recipe [Choux dough|http://www.foodnetwork.com/recipes/alton-brown/sweet-or-savory-pate-a-choux-recipe.html]
- 1 cup heavy cream
- ½ cup confectioners sugar
- 15 ounce can pure pumpkin
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon vanilla extract
- Follow the recipe in the link provided. Follow the instructions except use a 1½ tablespoon cookie scoop to portion out the dough instead of a piping bag. Using this method will make 24 pieces.
- Combine the cream and sugar in a bowl. Beat with an electric hand mixer on high until the cream forms stiff peaks. In a separate bowl, combine the pumpkin and the spices and mix to combine. Add the cream to the pumpkin and gently fold together until well combined. Refrigerate until use.
- Cut the puffs in half. Fill with 1½ tablespoons of the pumpkin cream. Drizzle the cream puffs with the maple caramel sauce. Sprinkle a pinch of kosher salt onto each puff.
- ¾ cup packed brown sugar
- ¼ cup maple syrup
- 4 tablespoons butter cut into chunks
- ½ cup heavy cream
- Kosher salt
- Combine all the ingredients in a saucepan and cook over medium heat until the sauce bubbles. Stir frequently and cook about 8 minutes until reduced by a third or a yield of 1¼ cups.