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Pumpkin-filled Cream Puffs #SundaySupper

Light and airy choux pastry buns filled with light pumpkin whipped cream and topped with dulce de leche. Delicious sweet clouds of joy and flavorful dessert!
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Author: Linda | Brunch with Joy

Ingredients

Choux Pastry:

  • 100 gr butter
  • 250 cc water
  • 1 tsp salt
  • 130 gr cake flour
  • 3 medium eggs

Pumpkin Filling:

  • 4 tbs maple syrup
  • 1 tbs confectioner's sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream
  • 2/3 cup pumpkin puree
  • 1 tbs dulce de leche for drizzle

Instructions

  • Choux pastry: In a pot, combine butter, water, and salt. Add flour, and mix well. Let it cool.
  • Preheat the oven to 350ºF.
  • Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each until the dough becomes sticky.
  • Drop by tablespoonfuls onto an ungreased baking sheet. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
  • When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
  • Pumpkin filling: in a mixer, whip the heavy cream until soft peak. Add the confectioners sugar and beat for another 1 minute.
  • Add the rest of the ingredients and fold until everything is combined.
  • Drizzle with dulce de leche on top.