Pâté a Choux … Who.. Pumpkin

You can fill with Whipped Cream flavored with spice or pastry cream with pumpkin. Releasing the steam helps to dry out the inside. 


Ingredients 

1/2 stick of butter 

1/4 cup pumpkin puree 

1 cup water

1 cup flour

1 1/2 Tbsp pumpkin spice 

4 large eggs



Preheat oven to 425°


In a medium sauce pan combine water, butter, pumpkin and spice Bring to a boil

Add flour and whisk vigorously until mixture forms a ball. 



Transfer mixture into bowl of a stand mixer and beat on medium for 2 minutes to cool the dough. 

With the mixer on, medium speed add the eggs, 1 at a time, making sure each egg is completely incorporated before continuing. 

Once all eggs have been added, the mixture should stick to the sides of the bowl.



Scoop dough with a small-medium cookie scoop rounds, 2 inches apart on parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350° and bake for 10 more minutes or until golden brown. 

Once removed from the oven pierce with a toothpick to release steam.












 

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