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Spiced Profiteroles with Pumpkin Ice Cream and whipped cream

Spiced Pâte à Choux (cream puffs)

subtly spiced cream puffs, perfect stuffed with pumpkin ice cream or whipped cream

Course Dessert
Cuisine Baking
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

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

  1. Preheat oven to 425 F.
  2. Whisk together flour, sugar, salt, and spices.
  3. In a medium sauce pan combine water, butter. Bring to a boil. Remove from heat.
  4. Add flour and stir vigorously with a wooden spoon until mixture forms a ball.
  5. Return to medium heat and continue working to dry out the dough, about another minute.

  6. 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.

  7. 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.