subtly spiced cream puffs, perfect stuffed with pumpkin ice cream or whipped cream
Course Dessert
Cuisine Baking
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Ingredients
1stick of unsalted butter cut into 10-12 pieces
1cupwater
1/4tspsalt
1tspsugar
1cup5 ounces unbleached all purpose flour
1tspground cinnamon
1/4tspground cloves
4large 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.