Pumpkin cream profiteroles

    50 min

    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.

    18 people made this

    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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    Reviews in English (17)


    Made per recipe. 2 c. of cream is way 2 much. U will have so much filling. This is why 4 stars. Don't like sweet desserts but I recom. another 1/4-1/2 c. more of P.Sugar to be added IF using the 2c. of cream. Used 15 oz of Libby's 100% pure pumpkin. U can adjust pumpkin to your taste. Next time I will use 1 c. H. cream, 1/2 c. P.sugar & adjust pumpkin to my taste.  -  11 Nov 2009  (Review from Allrecipes US | Canada)


    Thank you for such a lovely recipe! I made the cream puffs with another recipe I used previously for strawberry cream puffs, but the pumpkin filling was a roaring success at my sister's birthday party! The cream filling had the delicious essence of pumpkin and was the perfect autumn dessert. I will definitely try it again in the future, and I'll try the cream puff recipe too! Super easy recipe that yields lots of adoring fans!  -  08 Nov 2009  (Review from Allrecipes US | Canada)


    Am I the only person on this site that can't make a cream puff? I tried 3 times and ALL of my batches looked beautiful in the oven, then I poked the hole and they slowly collapsed even with my efforts to poke holes at various times in the baking process, letting them cool slower, did the cream puff good luck dance.....what am I doing wrong???? My goodness, what's the trick? UPDATE: I looked online and found a recipe very similar. It called to bake 45-50 minutes until a deep golden brown and dry. I finally got one batch to work using this method. I only lost one in this batch. Finally!  -  19 Nov 2011  (Review from Allrecipes US | Canada)