Oh Cream Puff!

Oh Cream Puff!

Sorry for the small hiatus over the last few days. Me & the little guy took a much needed trip to California to spend some time with my side of the family, AND to soak up some of that warm California sunshine!

But now I’m back and ready to roll! I’ve got so many great recipe’s to share, it’s hard to know where to start!

Today’s recipe is one that I actually made the night before we left on our adventure. My mom has been asking me to send her some treats, and I thought these would be perfect to throw in the cooler and surprise her with!

(sorry in advance for the lack of creativity with the photo’s. I forgot to take pictures, and was running out the door. Realized what was happening, so I threw a few on a plate, and ta da! Horrible photo’s!)

puffing with cream this oneCream Puffs With Pumpkin Filling
(recipe slightly adapted from THIS AllRecipe’s one)

1/2 cup butter
1 cup water
1 pinch salt
1 cup all-purpose flour
4 eggs

1 cups heavy cream
1/2 cup confectioners’ sugar, plus extra for dusting
3/4 teaspoon pumpkin pie spice, or to taste
1/4 (15 ounce) can pumpkin puree

– Preheat your oven to 425 degrees. Line two cookie sheets with parchment paper. (The parchment is important. We tried a batch without it, and the cream puffs fell apart)

– Place the butter, water, and salt in a heavy sauce pan. Bring it to a full boil. Slowly stir in the flour, and beat until the dough starts to come together. Transfer to the bowl of an electric mixer. Beat in the eggs one at a time.

– Spoon tablespoon sized portions onto your prepared cookie sheets. Bake for 20-25 minutes, or until the puffs are fluffy and light brown. Remove from the oven, and cool completely before filling.

– For the filling: Beat the heavy cream until just before stiff peaks form. Slowly add the powdered sugar and pumpkin along with the spice. (you can adjust the amount of sugar, and pumpkin according to your taste). Use a piping bag to pipe the filling into the puffs. Slit them with a knife if needed.

 

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