There is no doubt fall is here to stay. Which means you have probably passed 42 signs outside of Starbucks for pumpkin spice lattes, the leaves are turning red and yellow, and some of them are already falling on the ground, the days are getting shorter and chilly.. and guess who absolutely love all of this ? ME, the ultimate fall lovers, Zoé. Yup that’s me.
I have an endless fascination with fall since forever, there’s something about that time of the year that makes me super happy, even if it gets chilly outside, somehow I always feel warm and cozy (well that’s probably because i’m always drinking a pumpkin spice latte, and cuddle up in a warm knitted sweater and fuzzy socks.. ANYWAYS). The trust is, i love that time of the year and I cook even more than usual because the pumpkin season is back on.
Pumpkin pie, pumpkin cookies, pumpkin lattes, pumpkin pancakes, pumpkin bread, but HELLO what about pumpkin cream puffs??
I found my inspiration while eating that delicious salted caramel eclair the other day from « Maison Pradier » ( by the way if you come to paris you got to stop there, and have one of these eclair they are to DIE FOR.) Why wouldn’t I try to make some eclair but making them special… filling them with pumpkin pastry cream with lots lots of cinnamon ?
Long story short, I spend 3 hours today in my kitchen baking these babies puffs (yeah, I didn’t make eclair because I don’t have all my baking material as have it back at home in Switzerland.. ) They turned out very yummy. The flavours of pumpkin pie are all there, but in a pretty different way. Pumpkin pie is rich and dense while these are light and creamy. Both still taste like a good old pumpkin pie, though.
So without any futher do , here’s the recipe y’all !
Pate Choux for Éclairs
- 100 g all-purpose flour
- 1 ½ spoon sugar
- 125ml water
- 50 g unsalted butter, at room temperature
- ½ teaspoon salt
- 250 g eggs
Pumpkin Pie Pastry Cream
- 100 ml milk
- 1 vanilla bean
- 2 egg yolks
- 2 tablespoons cornstarch
- 1 ½ spoon cinnamon or if you are cinnamon cray cray like me, 5 spoon. (jk, I went with 3)
- 1/2 teaspoon salt
- 50g brown sugar
- 200g pumpkin puree
- 100 g sugar
- 2 spoon water
- 10 g unsalted water
- 1 spoon cream
First, make the puffs (or eclairs). Preheat the oven to 180 degrees
- Combine the water, salt, sugar, and butter in a saucepan. Place over medium heat and stir as the butter melts. Once the butter has melted, remove the pan from the heat, with a wooden spoon, stir in all the flour. Mix until the dough pulls away from the sides of the pan and the bottom of the pan is clean – the dough should be glossy and smooth but not dry.
- Place the dough into a bowl and slowly begin Adding the eggs, one at a time, beating after each egg has been thoroughly incorporated into the dough.
- Let chill the dough in the fridge until it gets cold
- Time to make these babies puffs ! As I didn’t have a pastry bag, I used two spoon to make medium size scoop.
- .Place your puffs in the oven. Bake for about 40 minutes, until they begin to get golden brown. DO NOT open the oven during the cooking. I repeat DO NOT open the oven or else yours puffs won’t look cute
- Let cool on baking sheets.
In the meantime, prepare the Filling.
- Combine egg yolks, sugar, cinnamon and cornstarch in a mixing bowl, mix until the mixture is completely combined and smooth. Set aside.
- In a saucepan, warm the milk with the vanilla been and the pumpkin puree over low heat until hot, but not boiling.
- Now take the mixture you put aside minutes before and add it to the milk that’s in the saucepan.
- Continue to cook the mixture over low heat while constantly stirring, for 1 to 2 minutes.
- Remove from heat Cover with plastic wrap and place in the fridge until completely cooled.
During that time, prepare a simple caramel topping by putting in a saucepan the sugar and water let it boil until it get golden brown, remove from heat. Add the cream & the butter stirring continuously
And tadamm ! oh wait… final step put it all together !
Happy Pumpkin season y’all xoxo