Light and airy choux pastry buns filled with light pumpkin whipped cream and topped with dulce de leche. Delicious sweet clouds of joy. Pumpkin-filled Cream Puffs are a very flavorful dessert!Aren’t you glad it’s September already? I’m doing my happy dance because I can officially cook or create something with pumpkin. I have actually finished two big cans of pumpkins during the Labor Day’s weekend and am excited to create something fun this month. September is also a big month since I added more clients to my list. It’s a good sign when you get lots of traffic at work, but it also means losing that flexibility in blogging.
Today we’re celebrating National Grandparents Day. I have so little memories about my grandparents from both sides. One of my grandfather passed away years before I was born and the other one passed away when I was ten. My grandmother passed away when I have moved to the U.S. I remember planning to visit her, after thirteen years living abroad, but sadly, she passed away few months before I went back to Indonesia. It was shocking.
Though I had little memories with them, I remembered how they spoiled their grandchildren so much. We visited them every weekend and they always had something for everyone of us. From candies to snacks to surprises, they had prepared everything.
Both of my grandmothers were sweet teeth, though one of them also cook delicious food and enjoyed gardening so much. And I just want to dedicate today’s post to all grandparents, including my mom. Thanks for giving me all the stuffs Mom and Dad won’t let me have!Print
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!
- 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
- 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.
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