Chocolate Drizzled Pumpkin Cream Puffs

By Tallon

Ingredients

• Chocolate Sauce:
• 1 cup water
• 1/2 cup butter
• 1/8 tsp salt
• 1 cup all purpose flour
• 4 eggs
• 3 cups whipping cream
• 2 1/4 cups canned pumpkin
• 1 Tbsp pumpkin pie spice
• 1/4 tsp salt
• 9 egg yolks
• 3/4 cup sugar
• 4 ounces semi sweet chocolate, chopped
• 1/4 cup water
• 3 Tbsp butter
• 1/2 tsp sugar
• 1/2 tsp vanilla

Preparation

Step 1

Line a large baking sheet with parchment paper; set aside.

In a medium saucepan, combine water, butter and 1/8 tsp salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat. Cool for 10 minutes. Add 4 eggs, one at a time, beating well with a wooden spoon after each addition.

Drop 12 mounds of dough onto prepared baking sheet. Using a moistened finger, smooth any rough peaks in the tops of the cream puffs.

Bake in a preheated 400° oven for 30-35 minutes or until golden brown and firm; cool. Cut tops from cream puffs; remove soft dough from insides.

For pumpkin filling, in a large heavy saucepan, combine whipping cream, pumpkin, pumpkin pie spice, and 1/4 tsp salt. Bring to a simmer, whisking constantly. Remove from heat. In a medium bowl, combine 9 egg yolks and sugar. Whisk together until well combined. Slowly whisk 1/2 cup of hot cream mixture into egg yolk mixture; whisk all of egg mixture into cream mixture. Pour custard through a fine mesh sieve into a 2 quart square baking dish. Place dish in a 13x9x2 inch baking pan. Add hot water to the baking pan to come halfway up the sides of the baking dish. Bake in a preheated 325° oven for 50-60 minutes or until nearly set in the center when gently shaken; cool. If desired, cover and chill until serving time.

Before serving, spoon filling into cream puffs. Replace tops. Spoon chocolate sauce atop of cream puffs.

For chocolate sauce: In a medium microwavable bowl, combine chocolate, water, butter and sugar. Microwave for 1 minute or until chocolate is melted, stirring twice. Stir in vanilla.