Cream Puffs with Pumpkin Pastry Cream
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- 1/2 c. firmly packed light brown sugar
- 2 tbsp. cornstarch
- ½ tsp. Kosher salt
- 1½ c. whole milk
- 4 large egg yolks plus 3 whole eggs
- 1 can pure pumpkin
- 1 tsp. grated fresh ginger
- 1 tsp. pure vanilla extract
- 6 tbsp. unsalted butter
- 1 tbsp. granulated sugar
- ¾ c. all-purpose flour
- ½ tsp. ground cinnamon
- Confectioners’ sugar, for dusting
- In a heavy-bottomed saucepan, whisk together the brown sugar, cornstarch and 1/4 tsp salt. Whisk in the milk, then whisk in the egg yolks. Stirring constantly, bring the mixture to a simmer (about 8 minutes). Simmer, whisking, until thickened, 1 to 2 minutes. Whisk in the pumpkin and ginger and cook, stirring, for 1 minute.
- Transfer the pumpkin mixture to a bowl and stir in the vanilla. Place a piece of parchment paper directly against the surface. Refrigerate the pastry cream until chilled, at least 2 hours and up to 2 days.
- Meanwhile, make the puffs: Heat oven to 400°F. In a medium saucepan, combine the butter, granulated sugar, 3/4 cup water and remaining 1/4 tsp salt. Bring the mixture to a boil, stirring occasionally to melt the butter. Remove from heat and stir in the flour and cinnamon. Return the mixture to medium heat and cook, stirring constantly, until it pulls away from the sides of the pan, about 1 minute.
- Transfer the hot mixture to a large bowl. Using an electric mixer on low speed, beat for 1 minute to cool slightly. Beat in the eggs one at a time (the dough will be smooth and shiny). Transfer to a freezer-safe resealable bag; snip off a corner to make a 3/4-in. opening. Pipe 1-in. mounds onto parchment-lined baking sheets, spacing them 1 in. apart. Bake, rotating the pans halfway through, until puffed and golden brown, 20 to 25 minutes. Let cool completely on the baking sheets.
- Using a sharp paring knife, cut the puffs in half horizontally, and fill with pumpkin pastry cream. Dust with confectioners' sugar before serving, if desired.