If there is any hope of posting this in time for thanksgiving I must stick to the basics. The recipe.
I’m in charge of dessert again this thanksgiving. Truth be told I prefer a starter when people are still hungry because thanks blah de blah I’m in it for the praise and as few left overs as possible. So this year I’m looking to bite sized desserts, tiny tarts, cream puffs, ice cream, things that can be made ahead, things that can be frozen after. And this dessert fits the bill, easily assembled, better than the sum of its parts, and impressive despite little effort. Thanks for that. Yes, thanks.
This dessert is as easy or as complicated as you want it to be.
If you have a stand mixer or food processor mixing the dough for the Pâte à Choux to make the profiteroles (cream puffs) is a fast and painless process. Most recipes call for piping the dough but I hate filling pastry bags so I just use a small scoop.
Pumpkin ice cream is easily bought, unless you live in some weird corner of the universe that hasn’t been hit by the pumpkin spice craze. Or you can make your own, like I did, the recipe can be found here.
As for the whipped cream you can a buy a can or whisk your own. Since I whisk my cream last minute I usually enlist a guest (or guests) to do it for me. For a big crowd I’ll use the stand mixer- just keep an eye out or you’ll end up with butter 😉
Make the Pâte à Choux (cream puffs) up to two weeks ahead, the shells are simple to reheat. The ice cream can be made (or bought) several days ahead.
The whipped cream, when ever you decide to whip it, takes minutes.
Spiced Pâte à Choux (cream puffs)
ingredients
- 1 stick of unsalted butter cut into 10-12 pieces
- 1 cup water
- 1/4 tsp salt
- 1 tsp sugar
- 1 cup (5 ounces) unbleached all purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 4 large eggs
directions
- Preheat oven to 425 F.
- Whisk together flour, sugar, salt, and spices.
- In a medium sauce pan combine water, butter. Bring to a boil. Remove from heat.
- Add flour and stir vigorously with a wooden spoon until mixture forms a ball.
- Return to medium heat and continue working to dry out the dough, about another minute.
- Transfer mixture into bowl of a stand mixer and lbeat on medium for a minute to cool the dough. With the mixer on stir or lowest speed add the eggs, 1 at a time, making sure each egg is completely incorporated before continuing. Once all eggs have been added and the mixture should be shiny, elastic (ie: pass the string test, see notes), and stick to the sides of the bowl.
- Pipe or scoop dough into golfball-size rounds, 2 inches apart on parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once removed from the oven pierce with a paring knife to release steam.
If you want more detailed instructions or still intimidated? the Baking Pan has a pretty great tips page for Pâte à Choux.
Vanilla Whipped Cream
ingredients
- 1 cup cold whipping cream
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons granulated sugar
directions
- combine all ingredients in a mixing bowl, whisk until soft peaks form.
- serve immediately or within four hours (keep refrigerated)
Spiced Pâte à Choux (cream puffs)
Ingredients
- 1 stick of unsalted butter cut into 10-12 pieces
- 1 cup water
- 1/4 tsp salt
- 1 tsp sugar
- 1 cup 5 ounces unbleached all purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 4 large eggs
Instructions
- Preheat oven to 425 F.
- Whisk together flour, sugar, salt, and spices.
- In a medium sauce pan combine water, butter. Bring to a boil. Remove from heat.
- Add flour and stir vigorously with a wooden spoon until mixture forms a ball.
- Return to medium heat and continue working to dry out the dough, about another minute.
- Transfer mixture into bowl of a stand mixer and beat on medium for a minute to cool the dough. With the mixer on stir or lowest speed add the eggs, 1 at a time, making sure each egg is completely incorporated before continuing. Once all eggs have been added and the mixture should be shiny, elastic (ie: pass the string test, see notes), and stick to the sides of the bowl.
- Pipe or scoop dough into golfball-size rounds, 2 inches apart on parchment lined sheet pans. Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown. Once removed from the oven pierce with a paring knife to release steam.
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