Pumpkin Spice Mini and Micro Cream Puffs

 Naked Puffs

 Filled Puffs

I had a craving for cream puffs since eating some Beard Papas about a month ago and a can of pumpkin has been sitting in the cupboard since last fall (It expires a year from now!) Because I try to make about 40 little bite size treats a week, I made pumpkin mini cream puffs. For the first batch, I tried out a new recipe on the internet. They turned out tiny and doughy, barely big enough to hold any filling. Even though it was late at night, I decided to make another batch. This new batch from the Baking at Home with the Culinary Institute of America Cookbook  turned out much better. I also made the coconut cream puffs (earlier post) from the same book with good results. I researched many different sites trying to figure out why they didn't rise. My theory is that the eggs weren't mixed in well enough. The dough when piped was shiny, greasy and didn't pipe well. The second batch's dough was sticky and more like bread dough in texture.  I was about to throw the tiny ones in the trash but saved them overnight. The next day I cut them in half, pulled out the middles, crisped them in the oven for 5 minutes and filled. They tasted just as good, only smaller. The pumpkin filling is a cross between a pastry cream and a whipped cream. It's called a diplomat cream. The tops are sprinkled with powdered sugar and pumpkin pie spices.


Pumpkin Pastry Cream (Make ahead of time, needs to be refrigerated until cold)

(Inspired by recipe from http://frenchfood.about.com/od/pastrycream/r/Pumpkin-Pastry-Cream-Recipe.htm)

1 cup whole milk

3 egg yolks

1/4 cup canned pumpkin puree

1/4 cup granulated sugar

1/8 cup all purpose flour

1/2 tsp. ground cinnamon

pinch of nutmeg

pinch of cloves

2 Tbsp. + 2 tsp. cornstarch

1 tsp. vanilla extract

Prepare an ice bath. Whisk together egg yolks, pumpkin, sugar, flour, spices and cornstarch until smooth. Heat milk just until steaming in a small saucepan over low heat. Add milk to egg mixture 1/4 of a cup at a time whisking constantly. When all of it has been incorporated, pour it back into the saucepan and heat. Stir constantly until mixture is very thick and reaches 170 degrees F on thermometer. Remove from heat and stir in vanilla extract. Place saucepan in ice bath and stir occasionally until cool. Push through a mesh strainer to get out any lumps. Transfer pastry cream to a container or bowl. Press plastic wrap onto the surface so a skin doesn't form. Chill in refrigerator.


Pumpkin Diplomat Cream (Make just before filling puffs)
Inspired by Baking at Home with the Culinary Institute of America Cookbook

1 package powdered unflavored gelatin (2 1/4 tsp.)

1/4 cup cold water 

2 cups pumpkin pastry cream (see recipe above)

1 cup cold heavy cream

cold stand mixer bowl and cold whisk attachment (I like to put mine in the fridge for an hour or so)

Stir gelatin into cold water in a small bowl. Set aside for 2 minutes. Microwave (20 sec.) or heat until gelatin is dissolved. Stir into pastry cream with rubber spatula.

Whip heavy cream in bowl with whisk on high speed until stiff peaks form. Fold whipped cream into pastry cream with rubber spatula. Scoop into piping bag and use immediately.


Pumpkin Pie Powdered Sugar- For Sprinkling on Puffs- (Can be made ahead of time)

2 Tbsp. ground cinnamon

2 tsp. ground nutmeg

2 tsp. powdered ginger

1/2 tsp. allspice

1/2 tsp. cloves

1/2 cup powdered sugar- sifted

Mix spices together in a small bowl. Mix in powdered sugar. Use sifter to sprinkle on top of puffs. You can also use store bought pumpkin pie spice. Store in airtight container.


Mini Pumpkin Cream Puffs
Inspired by Baking at Home with the Culinary Institute of America

Pate a Choux:

1 cup whole milk

1/2 cup (113 g) unsalted butter

2 Tbsp. granulated sugar

1/2 tsp. salt

1 cup bread flour sifted ( I sifted first then measured)

3 large eggs

1 large egg white


egg wash (1 large egg whisked with 2 Tbsp. water)

2 cups pumpkin diplomat cream

pumpkin pie spice powdered sugar



1. Line 2 baking sheets with parchment. Preheat oven to 400 degrees F.

2. In a medium saucepan combine milk, butter, sugar and salt. Bring to a boil over medium high heat. Reduce heat to medium and add flour all at once. Stir vigorously with a wooden spoon about 5 minutes until the dough dries a bit and starts to form a ball. Transfer dough to stand mixer with paddle and beat at medium speed until cooled to body temperature. Add eggs one at a time. Beat well and scrape down sides of bowl after each addition using a rubber scraper. Add in egg white. Beat well until the dough is sticky and well blended.

3. Transfer dough to a pastry bag with a plain round tip  or use a disposable pastry bag and cut off the tip to make a 1/2"- 3/4" hole. Pipe onto parchment covered baking sheets, about walnut size. 20 should fit on one baking sheet if making mini cream puffs. Use a wet finger tip to smooth down any peaks so they won't burn. Brush lightly with egg wash.

4.  Bake about 20 minutes at 400 degrees F.  Lower the temperature to 350 degrees F and bake another 20-25 minutes until puffs are dry and golden. Remove from oven. Use a toothpick to poke a hole in each puff to release the steam. This will keep the puffs from getting soggy. Cool on wire rack.

5. If not using right away, store them in an airtight container. Recrisp at 350 degrees F for 5 minutes when ready to use. But be sure to cool them first so they don't melt the filling. Slice puffs in half or poke a hole in them to prepare for filling.

6. Fill a pastry bag with a large star tip with pumpkin diplomat cream. Pipe into cooled puff shells. Cover with puff tops and sprinkle with pumpkin spice powdered sugar. These will keep assembled and refrigerated up to 4 hours. They taste better the fresher they are though.