Pumpkin filled Cream Puffs with Maple Caramel Sauce

By Texaschef11

Ingredients

• 3/4 * 3/4 cup water
• 1/3 * 1/3 cup butter
• 2 * 2 teaspoons sugar
• 1/8 * 1/8 teaspoon salt
• 3/4 * 3/4 cup all-purpose flour
• 3 * 3 eggs
• 1 * 1 recipe Pumpkin Mousse
• 1 * 1 recipe Maple-Caramel Sauce
• 1/2 * 1/2 cup coarsely chopped pecans, toasted

Preparation

Step 1

1. 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.

2. 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.

3. 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.

Pumpkin Mousse: In a chilled large mixing bowl beat 1 cup whipping cream, 3 tablespoons sugar, and 1 teaspoon pumpkin pie spice with the chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Fold in 1 cup canned pumpkin. Cover and chill for up to 4 hours.

Maple-Caramel Sauce: In a small heavy saucepan stir together 1/2 cup packed brown sugar and 1 tablespoon cornstarch. Stir in 1/3 cup half-and-half or light cream, 1/4 cup water, 2 tablespoons pure maple syrup, and 1 tablespoon 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 1/2 teaspoon vanilla. Serve warm.

Make-Ahead Directions: 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.