Monday, November 22, 2010

Pumpkin Custard Profiteroles with Maple Sugared Glaze


The holiday season calls for lots of baking and sweets!  I find you can never have enough recipes in your recipe collection to help you through all of the parties and occasions that come up.  So I thought another dessert post couldn't hurt!

My family had a pre-Thanksgiving meal this past weekend to celebrate with family members we won't be able to see on the actual holiday.  I offered to bring a dessert to add to the dessert table, but wasn't sure what I was in the mood to make.  When I found this recipe I knew it was what I'd been looking for!  Something a little unique, while still  being seasonal and appropriate to the holiday.

This is a perfect party dish because it makes individual profiteroles for each person to enjoy.  The flavors of the pumpkin custard screams fall and Thanksgiving providing that perfectly seasonal element I was looking for.  The overall appearance is elegant and enticing- a perfect combination for a successful dish! 

While this dish was a little time consuming, it helped that the steps were broken up into two days.  I made the custard and profiteroles the day before and then prepared the toppings and assembled everything together the morning of.  A little planning and preparation goes a long way with this recipe. Without it, you could feel overwhelmed and frantic, but I promise you it is quite simple to put together if you follow my step by step instructions.

If you've offered to bring a dish to your next holiday party, I highly recommend these!  Hope you enjoy them!


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:


Whisk until combined:


 Gradually add your pumpkin mixture to your egg yolk mixture and whisk until combined:


Then 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:


This is how it should look:


Bake for 1 hour and 15 minutes or until your custard appears 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.  Once cooked, remove from the oven and allow to cool to room temperature.  Then set in the refrigerator overnight or for at least 4 hours until chilled:
 

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:


Bring to a boil


Stir in the flour:


and 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.  Then add your egg yolk and beat until well mixed:


Your dough should look like this:


Then on two well greased cookie sheets, drop 3/4 teaspoon mounds of your dough:


spaced about 1 inch apart: 


Beat your remaining egg and brush on the top of your dough:


Bake for 15 minutes, then reduce your heat to 375 degrees and continue to bake for 25-30 minutes.  Once they're done baking, use a spatula to loosen the bottoms from the pan.  Then allow to cool completely:


 When your custard is chilled and your profiteroles have been baked and cooled, begin your toppings.  Start by combing the confectioners sugar, maple syrup, and cinnamon in a small bowl:


Stir until combined.  If it's too thick, add more maple syrup and if it's too thin, add more confectioners sugar:


 Then 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 minutes or until stiff peaks form:


Your mixture should be light, fluffy, and thick:


Then in a small food chopper or by hand, finely chop your pecans:


 Now you're ready to assemble your profiteroles.  Begin by cutting your profiterole in half:


The inside will be hollow:

 Then spoon about 2 tablespoons of custard inside 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 all of your profiteroles:



Finish with arranging them on a platter:








Pumpkin Custard Profiteroles with Maple Sugared Glaze
Adapted from Bon Appetit
Makes: about 20 profiteroles
Prep Time: 2 hour
Bake Time: 2 hours
(Printable Recipe)

Ingredients
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

Maple Sugared Glaze:
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

Directions
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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36 comments:

  1. Looks amazing like always:)
    Funny, I was thinking of making profiteroles too today, but with different filling.
    I'll send you my post:)

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  2. These are so elegant. I bet they so impressed.

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  3. YUMMY! so pretty. These would be such a hit at any party!

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  4. I am so impressed. These are just beautiful and a lot of work. WOW!

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  5. those profiteroles are over the top!! What a wonderful filling....wow...pumpkin custard sounds absolutely delicious!!
    thanks for sharing your creation with us!
    Dennis

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  6. These are incredible! Your detail really shines through with these.

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  7. What a fabulous fall dessert!!

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  8. I love desserts with custard, so I think I'm in big trouble now that I've seen those... I'm not sure I'll even be able to decorate them -- will probably attack them as soon as I've got the custard and the profiteroles done :P

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  9. If I bring a pot of coffee can I come over :) These looks fantastic!

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  10. Oh so perfect party food! Lovely concoction as always. They looked beautiful even right out of the oven before you added lushness.

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  11. MMMMmmm, those look wonderful. You're right I think they add a lot to the dessert table.

    Happy Thanksgiving!
    ~ingrid

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  12. These look amazing! What beautiful addition to any dessert table!

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  13. Maple sugar glaze AND whipped cream on profiteroles? I'd be in heaven.

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  14. It is nice to meet you on Foodbuzz! That is a beautiful wedding photo on your about page. This recipe looks fantastic! Have a great day :)

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  15. Omg, look at that gorgeous crust. I wanna take a bite out of one of them right now. These look amazing. A labor of love, indeed. Bookmarking!

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  16. Oh wow those looks so cute! I love the pumpkin custard filling! I have to try this soon :)

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  17. Yummy! These look really very delicious :)

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  18. Gorgeous! I picked this post out of my inbox first, I knew this would be great! Good work!

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  19. Beautiful! I have a special affection for little nibbles such as these! Thanks for the recipe.

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  20. These sound and look wonderful. I can't believe I missed these in Bon Appetit. So now that I decided to make your trifle that you posted earlier (decided against the roulade idea, I think) you share these. Mmm! Now I want to try these as well. Thanks for sharing such fun desserts.

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  21. So pretty and delicious! I bet they were worth all the hard work! Happy Thanksgiving!

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  22. That is a seriously gorgeous dessert. Nicely done!

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  23. Delicious dessert. I'm a big fan of profiteroles. They make a wonderful presentation and always taste sooooo good.

    Thanks for sharing your recipe with the pumpkin custard.

    Happy Holiday
    Joanne

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  24. I Love profiteroles any which way. This is a new refreshing way that I look forward t trying. Your recipe gives me an idea, have you tried making pumpkin ice cream and then filling the profiteroles with it, then topping it with a dollop of sweetened mascarpone cheese. I'll have to post this one! Great post!

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  25. wow, these look just delightful! great post :)

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  26. These look so beautiful and amazing! Definitely would be a hit at any holiday party, I'm sure!

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  27. Congrats on Top 9... these look delish!

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  28. Hey now! Number one today, eh? Deservedly so, too; these look delicious!

    How's it feel being famous? :)

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  29. What a delicious alternative to use pumpkin in desserts! Totally original! Thank your for this timely post....sadly too late to include them tomorrow.

    Love your blog and content. It's beautiful. Pop by mine to win a seasonal cookbook (very easy entry). Happy Thanksgiving!

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  30. And congrats on Top 9 too!! Well deserved!

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  31. I luv pumpkin custard and what a fantastic idea using it to fill these shells! This is one of the best ideas I've seen yet, this season. :) Congrats on a well deserved Top 9 and happy holidays to you and your loved ones.

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  32. I like that you are illustrating the making of the treat through picture. It's so much more fun to follow!

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  33. I love your blog! The step by step photography is beautiful!

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