Profiteroles with Pumpkin Cream and Salted Caramel Sauce
  • Pate a Choux:
  • ¾ Stick butter
  • ¾ cup whole milk
  • ¾ cup flour
  • 2 teaspoons sugar
  • ¼ teaspoon salt
  • 3 eggs
  • Pumpkin Filling:
  • 1 cup canned pumpkin
  • 4 ounces cream cheese, softened
  • ¼ cup powdered sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1⅓ cups cool whip
  • Caramel Sauce:
  • ½ stick butter
  • ¾ cup brown sugar
  • ¼ cup cream
  • ¼ teaspoon salt
  • Pinch of salt to taste
  1. To Make Pate a Choux: Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Place butter, milk, sugar, and salt into a medium saucepan. Melt butter over medium high heat. Do not let boil. When milk mixture has become scalding hot, add flour in all at once. Stir over medium heat until mixture starts to pull away from the sides of pan and becomes a smooth cohesive mass. Place in the bottom of a stand mixer with paddle attached. Mix on medium speed and eggs one at a time, making sure each egg is completely incorporated before adding the next. The dough should be smooth and glossy. Transfer dough to a zip lock bag with the tip cut off. Pipe 10-12 mounds onto lined baking sheet. Bake for 15 minutes. Turn oven down to 350 degrees and bake another 20 minutes. Turn oven off, leave in for another 5-10 minutes. Remove from oven, cool completely on rack.
  2. To make pumpkin filling: In the bottom of a stand mixer with the paddle attached combine pumpkin, cream cheese, powdered sugar, cinnamon, and salt, mix on a medium high speed until all ingredients are combined and mixture is smooth. Fold in cool whip with a large spatula, making sure to not deflate.
  3. Caramel Sauce: Combine butter and brown sugar in small saucepan. Heat over medium high heat until butter is melted and sugar has dissolved. Add cream. Simmer for two minutes. Remove from heat and add salt.
  4. To Assemble: Slice profiteroles in half lengthwise. Place three tablespoons of filling in profiterole. Put top back on. Drizzle caramel sauce over.
Recipe by Cooking for Keeps at