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Pumpkin Custard Profiteroles with a Maple Sugared Glaze

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Ingredients

  • Maple Sugared Glaze:
  • Pumpkin Custard
  • 3 cups whipping cream
  • 2 1/4 cups canned pure pumpkin (not pie filling)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 9 large egg yolks
  • Profiteroles
  • 1/2 cup water
  • 1/2 cup milk
  • 1/2 cup (1stick) unsalted butter
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 3 large eggs
  • 1 large egg yolk
  • 1 large egg, beaten for brushing over profiteroles
  • 1/2 cup confectioners sugar
  • 2 tablespoons maple syrup (good quality syrup)
  • 1/2 teaspoon cinnamon
  • Whipped Cream Topping:
  • Adapted from At Home with Vicki Bensinger In-Home Culinary Classes
  • 2 cups heavy cream
  • 1/4 cup confectioners sugar
  • 1/2 teaspoon vanilla
  • 1/2 cup finely chopped pecans

Details

Preparation

Step 1

Pumpkin Custard (I recommend making it 1 day in advance):


Start by preheating your oven to 325 degrees. Then combine the cream, canned pumpkin, ginger, cinnamon, cloves, and salt in a large skillet. Whisk over medium/high heat until ingredients are blended. Bring to a simmer, whisking occasionally. Meanwhile, combine your sugar and egg yolks in a large mixing bowl and whisk until combined. Then gradually add your pumpkin mixture to your egg yolk mixture and stir until combined. Pour your mixture into an 8x8x2 inch glass baking dish. Place your dish inside of a 9x13 glass pan. At this time, you should cover your 8x8x2 glass pan with foil. Then pour hot water into the 9x13 pan, pouring enough to cover the 8x8x2 pan half way. Bake for 1 hour and 15 minutes- 1 hour and 25 minutes or until your custard is set in the center. The custard will appear moist, but you can check if it's set by gently shaking your dish- if the center moves as if it is still a liquid and uncooked, cook for longer. If it appears mostly firm, it is ready to be removed from the oven. Once cooked, remove from the oven and allow to cool to room temperature. Then set in the refrigerator overnight or at least 4 hours until chilled.

Profiteroles (I recommend making at least 1 day in advance- can be made 1 week in advance and stored in an air tight container):
To prepare your profiteroles, begin by preheating your oven to 425 degrees. Then combine your water, milk, butter, sugar, and salt in a large saucepan. Over medium/high heat, bring your ingredients to a boil. Stir in the flour and continue to cook over medium/high heat, stirring vigorously, for 1 minute. Transfer your dough to the bowl of an electric mixer and mix over medium speed for 3 minutes, or until the dough is slightly cooled. Then add your eggs, one at a time, beating in between each addition. Add your egg yolk and beat until well mixed. Then on two well greased cookie sheets, drop 3/4 teaspoon mounds of dough, spaced about 1 inch apart. Beat your egg in a small bowl and brush over the top of each mound of dough. Bake for 15 minutes, then reduce your heat to 375 degrees and continue to bake for 25-30 minutes or until golden brown. Once they're done baking, use a spatula to loosen the bottoms from the pan and allow to cool completely.

Maple Sugared Glaze (make the day of):
Combine the confectioners sugar, maple syrup, and cinnamon in a small bowl and stir until combined. If it's too thick, add more maple syrup and if it's too thin, add more confectioners sugar until you reach your desired consistency.

Whipped Cream (make the day of):
Prepare your whipped topping by combining the heavy cream, confectioners sugar, and vanilla extract in the bowl of an electric mixer. Using the whisk attachment, mix on high for about 5-8 minutes or until stiff peaks form. Your mixture should be light, fluffy, and thick.

Pecans:
In a small food chopper or by hand, finely chop your pecans.

Assembling (must be done the day of):
To assemble your profiteroles, begin by cutting your profiterole in half (the inside will be hollow). Then spoon about 2 tablespoons of custard onto the bottom half of your profiterole. Cover with the top half. Then drizzle with your maple sugar glaze. Top with a small dolllop of whipped cream and a sprinkling of chopped pecans. Continue these steps with the rest of your profiteroles.

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