Pumpkin Spice Cream Puffs

Introduction

• Perfect fall treat

  
  

Ingredients and Tools Needed

Basic Choux Pastry

• 1/2 Cup Butter

• 1 Cup Water

• 1/8 Tsp Salt

• 1 Cup All-Purpose Flour

• 4 Large Eggs

Pumpkin Spice Custard

• 2 Cups Milk

• 2 Large Egg Yolks

• 1 Large Egg

• 2/3 Cup Granulated Sugar

• 1/2 Cup Pumpkin Puree

• 1/4 Cup Cornstarch

• 1 Tsp Cinnamon

• Pinch of Salt

• 2 Tbs Butter

• 1 Tsp Vanilla

Tools Needed

• Oven

• Spatula

• Wooden spoon

• Mixing Bowls

• Pot or saucepan

• Baking Sheet

• Plastic wrap

• Piping bag

• cooling rack

• Cheese Cloth or Mesh Sieve

  
  

Instructions

Choux Pastry

1. Pre Heat Oven to 425 degrees F, either line a baking sheet with parchment paper or use a non stick (I use a nonstick sheet)

2. Combine butter, water and salt in saucepan over high heat and bring to a boil. Reduce to low and add flour. Beat with a wooden spoon until dough comes together. Remove from heat and add eggs one at a time.

3. Either put dough in a piping bag or scoop about a tablespoon onto baking sheet.

4. Bake for 20 minutes then drop temp to 350 and bake for another 10 min or until golden brown.

5. Cool Completely on a rack.

Pumpkin Spice Custard

1. Heat milk in sauce pan or pot until warm

2. Whisk together yolks and egg with pumpkin puree, cinnamon, sugar, cornstarch and salt. Slowly pour hot milk into yolk mixture, whisking constantly to not scramble the eggs.

3. Transfer to saucepan or pot and heat on low heat stirring constantly, cooking until thick usually about 6-7 min.

4. Remove from heat and add butter and vanilla.

5. Strain custard through cheese cloth or mesh sieve and cover with plastic wrap putting the wrap right on top of custard and let completely cool.

6. Poke holes in shells and fill with cream using a piping bag