GLUTEN-FREE PUMPKIN SPICE CREAM PUFFS
Steps:
- For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
- For the puffs: In a small bowl, whisk the granulated sugar, cinnamon and salt together with 1 cup gluten-free flour blend.
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. In a medium saucepan over medium heat, melt the butter together with the milk and 1/2 cup water. Increase the heat to medium-high and bring to a boil. Reduce the heat to low and gradually whisk in the flour mixture. Using a wooden spoon, stir the dough until a ball forms, about 3 minutes. Transfer the dough to a food processor and pulse about 20 times to cool. With the motor running, stream in the eggs, egg white and baking powder; process until a smooth dough forms. Using a 1 1/2-inch ice cream scoop, drop the dough onto the prepared baking sheet; bake until puffed and golden, about 25 minutes. Using a sharp knife, cut a slit on the sides of each to vent and let cool completely.
- For the filling: Using an electric mixer, beat the cream at high speed until soft peaks start to form. Add the confectioners' sugar, vanilla and spice and beat on medium speed until soft peaks form. Fold in the pumpkin puree. Cut the puffs in half and using an ice cream scoop, place mounds of whipped pumpkin cream on the puff bottoms. Set the tops in place and dust with confectioners' sugar.
PUMPKIN SPICE CREAM PUFFS
Add Pumpkin Spice Cream Puffs to your Halloween party menu ASAP. These orange puff pastries are filled with a smooth, sweet filling that tastes like all your favorite warm spices. Festive, cute and delicious, too? These Pumpkin Spice Cream Puffs can't be beat.
Provided by My Food and Family
Categories Dairy
Time 2h
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425°F.
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
- Bring butter, water and sugar to boil in medium saucepan, stirring occasionally. Add flour; cook and stir 3 min. or until mixture forms ball. Spoon into large bowl.
- Add eggs, 1 at a time, beating with mixer after each addition until well blended. Add food coloring; mix well. (If necessary, add more food coloring until dough is bright orange in color.)
- Spoon dough into freezer-weight resealable plastic bag; cut small piece off one bottom corner of bag. Use to pipe dough into 24 (1-1/4-inch) mounds on baking sheet.
- Bake 45 min., reducing oven temperature to 350ºF after 20 min. Turn oven off; open oven door slightly. Let cream puffs stand in oven 15 min. Remove from oven. Transfer to wire rack; cool completely.
- Use serrated knife to cut cream puffs horizontally in half; gently remove tops. Spoon pudding mixture into bottom halves of cream puffs, adding about 2 Tbsp. to each. Replace tops.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 50 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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