PUMPKIN MOUSSE CREAM PUFFS WITH MAPLE CARAMEL SAUCE
Steps:
- 1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper; set aside. In a medium saucepan combine water, butter, sugar, and salt. Bring to boiling over medium hear. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat, cool for 10 minutes. Add eggs one at a time, blending well with wooden spoon after each egg. Drop 8 heaping Tbs. of dough 2" apart. Bake for 30 to 35 minutes until golden and firm. Transfer cream puffs to a wire rack and cool. 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 dessert plates; sprinkle with pecans. Place a cream puff on each plate, drizzle each with remaining sauce and sprinkle with remaining pecans.
- 2. Pumpkin Mousse: In a chilled large mixing bowl beat 1 cup whipping cream, 3 Tbs. sugar, and 1 tsp. pumpkin pie spice with the chilled beaters of electric mixer, on medium speed until soft peaks form. Fold in 1 cup canned pumpkin. Cover and chill for up to 4 hours.
- 3. Maple-Caramel Sauce: In a small heavy saucepan stir together 1/2 cup packed brown sugar and 1 Tbs. cornstarch. Stir in 1/3 cup half & half or light cream, 1/4 cup water, 2 Tbs. pure maple syrup, and 1 Tbs. 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 hear, stir in 1/3 tsp. vanilla. Serve warm.
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Shekhu Gamer
[email protected]These cream puffs are the perfect combination of sweet and savory. I love the pumpkin and caramel flavors.
Kelly Elisha
[email protected]I'm allergic to nuts, so I omitted the pecans from the caramel sauce. It still turned out delicious.
Corvo Death
[email protected]These cream puffs are very time-consuming to make, but they're definitely worth the effort.
Alicia
[email protected]I'm not sure what I did wrong, but my cream puffs didn't turn out very well. They were flat and dense.
Marsha Holtzhausen
[email protected]These cream puffs are the perfect fall dessert. They're light, fluffy, and full of flavor.
Eddie Ohara
[email protected]I'm not a fan of maple syrup, so I used a different type of caramel sauce. It still turned out great!
Alif Mia
[email protected]I made these cream puffs gluten-free by using a gluten-free flour blend, and they turned out great!
SavageWolf93
[email protected]The cream puffs were a bit dry, but the mousse and caramel sauce helped to balance it out.
Steve Waynick
[email protected]These cream puffs were a bit too sweet for my taste, but they were still very good.
MD Joynal Abedin
[email protected]I love the unique flavor of these cream puffs. The pumpkin mousse is so smooth and creamy, and the caramel sauce is the perfect complement.
elijah Chords
[email protected]These cream puffs were a bit more challenging to make than I expected, but they were definitely worth the effort. They turned out beautifully and tasted even better.
Shabab nasir Nasir
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed these cream puffs. The mousse was light and fluffy, and the caramel sauce was the perfect finishing touch.
Ahmad Nidal abdullatif أحمد نضال عبد اللطيف
[email protected]I made these cream puffs for a party and they were a huge hit! Everyone loved them.
Sufyan Ahmed
[email protected]These pumpkin mousse cream puffs were a delightful treat! The combination of the light and fluffy cream puffs with the rich and flavorful pumpkin mousse was perfect. The maple caramel sauce added a touch of sweetness that balanced out the flavors per