Ingredients for Pumpkin Filled Cream Puffs With Maple Caramel Sauce
- 1/4 cup water
- 1 tablespoon unsalted butter
- 3 tablespoons granulated sugar
- 1/4 teaspoon salt
- All Purpose Flour
- 4 large eggs
- Toasted pecans (amount to taste)
- 1 cup heavy whipping cream
- 1 teaspoon pumpkin pie spice
- Canned Pumpkin
- 1/2 cup packed light brown sugar
- 1 tablespoon cornstarch
- Half And Half
- Pure Maple Syrup
- 1/2 teaspoon vanilla extract
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How to Make Pumpkin Filled Cream Puffs With Maple Caramel Sauce
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- **Make the Cream Puffs:** In a medium saucepan, combine 1 cup water, 1/2 cup (1 stick) unsalted butter, 1/4 cup granulated sugar, and 1/4 teaspoon salt.
- Bring to a rolling boil over medium heat, stirring constantly.
- Remove from heat. Add 1 1/2 cups all-purpose flour all at once, stirring vigorously with a wooden spoon until a smooth ball forms and pulls away from the sides of the pan.
- Return to low heat and cook for 1-2 minutes, stirring constantly, to dry out the dough.
- Cool the dough for 10 minutes. Add 4 large eggs one at a time, beating well with a wooden spoon after each addition until fully incorporated.
- Drop 8 heaping tablespoons of dough (about 2 inches apart) onto the prepared baking sheet.
- Bake for 30-35 minutes, or until golden brown and firm.
- Transfer cream puffs to a wire rack to cool completely.
- **Make the Pumpkin Mousse Filling:** In a chilled large mixing bowl, beat 1 cup heavy whipping cream, 3 tablespoons granulated sugar, and 1 teaspoon pumpkin pie spice with chilled beaters of an electric mixer on medium speed until soft peaks form.
- Gently fold in 1 cup canned pumpkin puree.
- Cover and chill for at least 4 hours, or preferably overnight.
- **Make the Maple-Caramel Sauce:** In a small heavy saucepan, whisk together 1/2 cup packed light 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 unsalted butter.
- Cook and stir over medium heat until slightly thickened and bubbly (about 5-7 minutes).
- Remove from heat and stir in 1/2 teaspoon vanilla extract.
- Using a serrated knife, carefully cut each cream puff in half horizontally.
- Gently remove some of the soft dough from the inside of each puff, leaving a shell.
- Fill each cream puff generously with pumpkin mousse.
- Replace the tops.
- Spoon some warm maple-caramel sauce onto eight dessert plates.
- Sprinkle with 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 Information (Approximate per serving)
Sodium
9 g
Sugar
94g
Fat
68g
Carbs
12g
