Pumpkin Ale Profiteroles with Cinnamon Caramel Sauce

By Texaschef11

Ingredients

• 8 oz Pumpkin Ale
• 15 oz can organic pumpkin puree
• 1/4 cup brown sugar
• 1 Tablespoon white granulated sugar
• 1/8 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 2 cups 2% or whole milk
• 2 cups heavy cream
• 6 egg yolks
• 3/4 cup packed light or golden brown sugar
• 1 1/2 teaspoons pure vanilla extract
• pinch of salt

Preparation

Step 1

Preheat a convection oven to 450 degrees
Adjust the oven rack to the middle of the oven
Line a baking sheet with parchment paper
In a medium sauce pot bring water, butter, salt and sugar to a low boil
Add in flour and stir until mixture comes together and begins to roll into a ball and becomes shiny
Turn off heat and continue to cook, stirring for an additional 2 minutes
Remove from heat and allow to cool
Once cooled but still warm stir in eggs and vanilla one at a time until incorporated, ( you may use a mixer or stir by hand) at first the dough will be sticky and separated, keep mixing until the dough is completely combined
Place dough into a pastry bag fitted with a medium star tip
In a clockwise motion make a at 3 inch circle with the dough onto the parchment paper, continue around the top one full circle, ending at the top. From the bottom to the top there should be two full rings and the top.
With a clean pastry brush gently brush on egg wash
Place the profiteroles into the oven and set a timer for 10 minutes
Reduce the oven temperature to 350 and cook for an additional 15 minutes
Turn the oven off
Remove baking sheet from the oven and turn the profiteroles onto their sides- poke the bottoms with a toothpick to release extra moisture and place back into the off oven to dry out for and additional 15 minutes
To serve cut profiteroles in half and fill with scoops of ice cream.
Serve with caramel sauce.

Profiteroles can be frozen for up to 3 months and also stored in an airtight container for up to a week.
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