subtly spiced cream puffs, perfect stuffed with pumpkin ice cream or whipped cream
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
1stick of unsalted butter cut into 10-12 pieces
1cup5 ounces unbleached all purpose flour
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.
Spiced Pâte à Choux (cream puffs) https://www.recipefiction.com/2016/11/spiced-pate-a-choux-pumpkin-ice-cream-vanilla-whipped-cream.html