Pumpkin cream profiteroles

Pumpkin cream profiteroles


16 people made this

About this recipe: An elegant and delicious twist to the classic profiteroles. A creamy pumpkin filling is used to fill choux pastry puffs. These make a decadent dessert for any dinner party.


Makes: 15 

  • 110g unsalted butter
  • 250ml water
  • 1 pinch salt
  • 125g plain flour
  • 4 eggs
  • 475ml double cream
  • 60g icing sugar, plus extra for dusting
  • 1/2 teaspoon ground cinnamon and extra for dusting
  • 1/4 teaspoon groud nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice or ground cloves
  • 215g pumpkin puree

Prep:30min  ›  Cook:20min  ›  Ready in:50min 

  1. Preheat oven to 220 C / Gas 7.
  2. Place the butter, water and salt in a heavy saucepan and bring to a full rolling boil. Stir in the flour and beat vigorously until the mixture forms a ball. Place the dough ball in a mixing bowl, and beat in the eggs, one at a time, adding the next egg when the last one has been fully incorporated.
  3. Drop dough by tablespoons onto an ungreased baking tray and bake until the profiteroles rise and are golden brown on top, with fully-cooked insides, 20 to 25 minutes. Let cool before filling. Cut the profiteroles horizontally with a serrated knife.
  4. To make filling, place the cream in the work bowl of an electric mixer and whip until beginning to thicken, about 1 minute. Gradually add the icing sugar and spices until well-mixed and continue mixing until the cream forms soft peaks, about 3 minutes.
  5. Use a rubber spatula or wire whisk to fold 1/3 of the pumpkin puree into the whipped cream. Gently run the spatula through the centre of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining pumpkin puree, folding just until incorporated.
  6. Spoon about 2 tablespoons of the pumpkin cream filling into each profiterole and dust the top of each puff with icing sugar and a pinch of cinnamon for garnish. Refrigerate leftovers.

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