Pumpkin Custard Profiteroles with Maple Caramel

Name: Pumpkin Custard Profiteroles with Maple Caramel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 237 milliliters all purpose flour; 59 milliliters bourbon; 532 milliliters canned pure pumpkin; 1 large egg yolk; 9 larges egg yolks; 4 larges eggs; 1 teaspoon ground allspice; 1 teaspoon ground cinnamon; 1 teaspoons ground cloves; 1 teaspoon ground ginger; 177 milliliters heavy whipping cream; 16 servings Lightly sweetened whipped cream; 237 milliliters maple sugar; 237 milliliters pecans, toasted, chopped; 0 teaspoons salt; 2 teaspoons sugar; 118 milliliters (1 stick) unsalted butter; 0 teaspoons vanilla extract; 118 milliliters water; 710 milliliters whipping cream; 118 milliliters whole milk

Pumpkin Custard Profiteroles with Maple Caramel is a vegetarian recipe with 16 servings. One serving contains 452 calories, 7g of protein, and 41g of fat. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have ground cinnamon, bourbon, ground ginger, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Stir sugar and butter in heavy small saucepan over medium heat until blended and smooth.

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Butter

Sugar

Equipment you will use

Sauce Pan

Whisk in cream. Bring to boil, stirring until caramel bits dissolve. Reduce heat to medium and simmer 5 minutes.

Ingredients you will need

Caramel Bits

Cream

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Whisk

Remove from heat. Stir in bourbon and vanilla; simmer 1 minute. (Can be made 3 days ahead. Cover and refrigerate.)

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Bourbon

Vanilla

Preheat oven to 325°F.

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Oven

Whisk cream and next 6 ingredients in heavy large saucepan. Bring to simmer over medium heat, stirring occasionally.

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Cream

Equipment you will use

Sauce Pan

Whisk

Remove from heat.

Whisk sugar and egg yolks in medium bowl. Gradually stir hot pumpkin mixture into egg yolk mixture.

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Egg Yolk

Pumpkin

Sugar

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Whisk

Bowl

Pour pumpkin custard into 8x8x2-inch glass baking dish; cover with foil.

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Custard

Pumpkin

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Glass Baking Pan

Aluminum Foil

Place dish in 13x9x2-inch baking pan. Fill baking pan with enough hot water to come halfway up sides of dish.

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Water

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Baking Pan

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.)

Ingredients you will need

Custard

Equipment you will use

Oven

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.

Ingredients you will need

Butter

Dough

All Purpose Flour

Sugar

Water

Milk

Salt

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Baking Paper

Baking Sheet

Sauce Pan

Oven

Frying Pan

Transfer hot mixture to standing mixer. Beat dough with paddle attachment at medium speed until slightly cool, about 3 minutes.

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Dough

Equipment you will use

Blender

Add 3 eggs, 1 at a time, beating until blended after each addition. Beat in egg yolk until blended.

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Egg Yolk

Egg

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.

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Mounds Bar

Egg

Equipment you will use

Bowl

Brush tops of profiteroles lightly with beaten egg.

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Egg

Bake 15 minutes. Reduce oven to 375°F. Continue baking until puffed and dark golden brown, about 30 minutes longer.

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Oven

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.

Ingredients you will need

Caramel Sauce