• 8servings
  • 1minutes

Rate this recipe:

Nutrition Info . . .

MineralsZinc, Calcium, Potassium, Iron, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 batch choux pastry dough

  2. 1 batch pumpkin pastry cream

  3. Confectioners' sugar

Instructions Jump to Ingredients ↑

  1. 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.

  2. To assemble the pumpkin cream puffs:

  3. 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.

  4. This pumpkin cream puffs recipe makes 8 servings.


Send feedback