Pumpkin spice profiteroles
Are you a fan of pumpkin pie? Then these pumpkin spice profiteroles are for you! Pumpkin spice is notoriously difficult to find in the United Kingdom, and no one wants to buy several spices just to make it. Thankfully after searching grocery stores high and low the team at Just Spices sent me their Pumpkin Pie Spice just in time for October! These profiteroles are perfect for Halloween, or the cosy November ahead. On top of that, profiteroles are also a lot easier to make than you might think! You can get £5 off of a £20 order from Just Spices by following this link (discount will automatically apply) or you can enter the discount code 'justhomeforfood' at checkout. Enjoy!
Ingredients
For the choux pastry
- 113 grams unsalted butter at room temperature
- 240 ml water
- 2 tsp caster sugar
- A pinch of salt
- 150 grams plain flour
- 3 large eggs at room temperature
For the filling
- 120 grams pumpkin purée
- 2 tsp Pumpkin Pie Spice
- 200 ml double cream
For the topping
- 150 white chocolate
- 100 ml single cream
- 1 Tbsp Pumpkin Pie Spice
Instructions
- Heat the butter in a pan until it boils and then add the water, sugar, and salt. Let the mixture bubble before adding the flour and mix vigorously until a nice dough forms and pulls away from the pan. Set the pan aside to cool for about 10 minutes before mixing in the eggs one by one until you have a smooth dough. You can do this by hand or with a mixer.
- Preheat the oven to 180c/160 fan. Fill a piping bag with the choux pastry and pipe out 24 small balls onto a lined baking tray. Have a small bowl of water at your side to wet your finger and lightly smooth the tops of the balls to ensure there isn't a tip that will burn. Bake the profiteroles for 20-25 minutes until golden and puffy.
- Remove the profiteroles from the oven and lower the heat to 140c/120 fan. Poke little holes with a skewer or knife tip in the bottom of the profiteroles to allow air to escape. Place the profiteroles back in the oven for five minutes to help them dry out before moving to a cooling rack.
- To make the filling, whip the double cream until stiff either by hand or with a mixer. Mix together the pumpkin purée and Pumpkin Pie Spice before folding it gently into the cream. Once the profiteroles are cooled, pipe the filling in with a small nozzle until you start to feel some resistance.
- To make the topping, break up your white chocolate into small pieces and place it along with the single cream in a saucepan over low heat. Stir the mixture until smooth, and then add 1 Tbsp of Pumpkin Pie Spice. Whisk to combine and set aside to cool until you're ready to use.
- You can either dip the profiteroles into the chocolate mixture or spoon some of the chocolate over the top. Either way, these profiteroles will be a hit!