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
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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Asha Daniels
[email protected]I've made these profiteroles several times and they're always a hit. They're the perfect dessert for any occasion.
Arif kamal
[email protected]These profiteroles are a bit pricey, but they're worth the splurge. They're perfect for a special occasion.
Basanta Bhandari
[email protected]I'm not a big fan of pumpkin, but I really enjoyed these profiteroles. The maple caramel sauce is amazing.
manoo manoo
[email protected]These profiteroles are a bit messy to eat, but they're definitely worth it. The filling is so creamy and flavorful.
Muhammad Nadir
[email protected]I love the combination of pumpkin and maple in these profiteroles. They're so yummy!
Michael Essien
[email protected]These profiteroles are the perfect fall dessert. They're warm and comforting, with a delicious pumpkin flavor.
Jj Ruiz
[email protected]I made these profiteroles for a party and they were a huge hit! Everyone loved them.
Savana Ferguson
[email protected]These profiteroles were easy to make and turned out great! I used canned pumpkin puree and it worked perfectly.
Lily Thornsbury
[email protected]These profiteroles were a disappointment. The shells were tough and the filling was bland. I would not recommend this recipe.
minecraft progamer
[email protected]The pumpkin custard filling was a bit too sweet for my taste, but the maple caramel sauce was perfect. Overall, I enjoyed these profiteroles and would make them again.
Nirob Hosen
[email protected]These profiteroles were a bit more time-consuming to make than I expected, but they were worth the effort. The end result was a beautiful and delicious dessert that everyone loved.
Deborah Rapuluchukwu
[email protected]I followed the recipe exactly and the profiteroles turned out perfectly. They were light and airy, with a crispy shell and a creamy filling. The maple caramel sauce was also delicious.
aida Koka
[email protected]These profiteroles were a hit! The pumpkin custard filling was smooth and flavorful, and the maple caramel sauce was the perfect finishing touch. I will definitely be making these again.