Pumpkin-Filled Cream Puffs with Maple-Caramel Sauce
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper; set aside. In a medium saucepan combine water, butter, sugar, and salt. Bring to boiling over medium heat. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball and pulls away from the side of the pan. Remove from heat; cool for 10 minutes. Add eggs one at a time, beating well with a wooden spoon after each addition.
- Drop 8 heaping tablespoons of dough 2 inches apart onto the prepared baking sheet. Bake for 30 to 35 minutes or until golden brown and firm. Transfer cream puffs to a wire rack and let cool.
- Using a serrated knife, cut each cream puff in half horizontally; remove soft dough from inside. Fill cream puffs with Pumpkin Mousse. Replace tops. Spoon some of the warm Maple-Caramel Sauce onto eight dessert plates; sprinkle with some of the toasted pecans. Place a filled cream puff on top of the sauce on each plate. Drizzle each cream puff with remaining sauce and sprinkle with remaining pecans. Makes 8 servings.
From the Test Kitchen
Prepare as directed through Step 2. Layer cream puffs between sheets of waxed paper in an airtight container. Cover and chill for up to 3 days or freeze for up to 3 months.
- In a small heavy saucepan stir together brown sugar and cornstarch. Stir in half-and-half or light cream, water, pure maple syrup, and butter. Cook and stir over medium heat until slightly thickened and bubbly (mixture may appear curdled before it bubbles). Cook and stir for 2 minutes more. Remove from heat; stir in vanilla. Serve warm.
- In a chilled large mixing bowl beat whipping cream, sugar, and pumpkin pie spice with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Fold in canned pumpkin. Cover and chill for up to 4 hours.