Pumpkin Profiteroles Recipe

Preheat oven to 425F and grease 1 baking sheet. Spoon the prepared choux dough into a pastry bag fitted with a wide tip and pipe 8 rounds onto the baking sheet. Bake for about 20 minutes, until the profiteroles puff up and turn golden brown. Remove from the oven and allow to cool on a wire rack for 20 minutes before filling.

To assemble the pumpkin cream puffs:

Slice the bottom third off a profiterole and hollow out a bit of the dough. Spoon a petite scoop of pumpkin pastry cream into the hollowed-out top. Replace the bottom, dust with powdered sugar, if desired, and serve immediately or chill for up to 1 day before serving.

This pumpkin cream puffs recipe makes 8 servings.