Pumpkin Filled Cream Puffs With Maple Caramel Sauce Recipes

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PUMPKIN-FILLED CREAM PUFFS WITH MAPLE-CARAMEL SAUCE



Pumpkin-Filled Cream Puffs With Maple-Caramel Sauce image

Make and share this Pumpkin-Filled Cream Puffs With Maple-Caramel Sauce recipe from Food.com.

Provided by LDSMom128

Categories     Dessert

Time 1h35m

Yield 8 Cream Puffs, 8 serving(s)

Number Of Ingredients 18

3/4 cup water
1/3 cup butter
2 teaspoons sugar
1/8 teaspoon salt
3/4 cup all-purpose flour
3 eggs
1/2 cup coarsely chopped pecans, toasted
1 cup whipping cream
3 tablespoons sugar
1 teaspoon pumpkin pie spice
1 cup canned pumpkin
1/2 cup packed brown sugar
1 tablespoon cornstarch
stir in 1/3 cup half-and-half or light cream
1/4 cup water
2 tablespoons pure maple syrup
1 tablespoon butter
1/2 teaspoon vanilla

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.

Nutrition Facts : Calories 403, Fat 27, SaturatedFat 13.7, Cholesterol 134.6, Sodium 234.1, Carbohydrate 37, Fiber 1.9, Sugar 23.6, Protein 5.3

CARAMEL TOPPED CREAM PUFFS



Caramel Topped Cream Puffs image

Notes about the recipe: Two French desserts I love are profiteroles and croquembouche. I like the names almost as much as the tastes! This is a combination of the two. I take the cream puff and ice cream from the profiteroles, then add the caramel drizzle from the croquembouche (the word means "crunch-in-mouth" in French). Sporting a firm amber lid of candied sugar, each profiterole is a mouthful of tender pastry, ice cream and crackly caramel. You can serve three profiteroles together on a plate; they form a smooth caramel plateau that's perfect for holding an extra scoop of ice cream. Or just serve them plain; they're more "pop-able" that way.

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

1 cup water
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 cup all-purpose flour
4 eggs
1 1/4 cups sugar
1/3 cup water
Ice cream of your choice, or lightly sweetened whipped cream
Equipment: A pastry bag fitted with a large plain tip; 2 cookie sheets, well greased, or 1 lined with parchment paper and 1 greased, or lined with nonstick baking mats; an ice water bath; and a mini ice cream scoop

Steps:

  • Make the Cream Puffs: Preheat the oven to 425 degrees F.
  • Combine the water, butter, salt, and sugar in a large saucepan and bring to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until the flour is incorporated, about 30 to 60 seconds. Return the pan to the heat and cook, stirring, 2 minutes to evaporate some of the moisture.
  • Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer or mix by hand.) Mix at medium speed. With the mixer running, add 3 of the eggs, 1 at a time, stopping after each to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add another egg and mix until completely incorporated.
  • Using a pastry bag, pipe the dough in bite-size "kisses" (about 1 1/2 inches across) onto 1 of the cookie sheets.
  • Dip your finger in flour and push down the points to smooth out any bumps. Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet.
  • Make the Caramel: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pot occasionally to even out the color, until amber-caramel in color, 10 to 20 minutes. When the mixture is done, remove the pot from the heat and rest the bottom in the ice bath for 15 seconds to stop the cooking.
  • Dip the top of each cream puff in the caramel and place it caramel-side down, with the base sticking straight up, on the other greased cookie sheet. The caramel will pool slightly around the puff and will harden and develop a foot. (When you turn the puffs over later, this will be a smooth flat "lid" for each profiterole.) Let cool until set, at least 10 minutes.
  • When ready to serve, carefully turn the puffs over and cut each 1 horizontally in 1/2 using a long serrated knife. Fill each with a small scoop of ice cream or sweetened, flavored whipped cream. Place the lid on top and serve immediately.

PUMPKIN CREAM PUFFS



Pumpkin Cream Puffs image

Impressive, but surprisingly simple to make. A classic puff recipe with a delicious variation in the filling for your fall and winter table.

Provided by CarolynWG

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 15

Number Of Ingredients 9

½ cup butter
1 cup water
1 pinch salt
1 cup all-purpose flour
4 eggs
2 cups heavy cream
½ cup confectioners' sugar, plus extra for dusting
1 ½ teaspoons pumpkin pie spice, or to taste, plus extra for dusting
½ (15 ounce) can pumpkin puree

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.

Nutrition Facts : Calories 234.8 calories, Carbohydrate 12.8 g, Cholesterol 109.3 mg, Fat 19.4 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 11.7 g, Sodium 109.3 mg, Sugar 4.7 g

PUMPKIN CUSTARD PROFITEROLES WITH MAPLE CARAMEL



Pumpkin Custard Profiteroles With Maple Caramel image

Pumpkin Custard Profiteroles With Maple Caramel

Categories     Thanksgiving     Bread     Bourbon     Milk/Cream     Egg     Vegetable     Dessert     Bake     Pecan     Spice     Vanilla     Pumpkin     Fall     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Pastry

Yield 16 servings

Number Of Ingredients 27

Maple caramel:
1 cup maple sugar
1/2 cup (1 stick) unsalted butter
3/4 cup heavy whipping cream
1/4 cup bourbon
1/4 teaspoon vanilla extract
Pumpkin custard:
3 cups whipping cream
2 1/4 cups canned pure pumpkin
1 teaspoon ground allspice
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup sugar
9 large egg yolks
Profiteroles:
1/2 cup water
1/2 cup whole milk
1/2 cup (1 stick) unsalted butter
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 cup all purpose flour
4 large eggs
1 large egg yolk
Lightly sweetened whipped cream
1 cup pecans, toasted, chopped

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.

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