Pumpkin-Spiced Profiteroles With Warm Cranberry Compote

Pumpkin-Spiced Profiteroles With Warm Cranberry Compote Recipe
Photo: Charles Walton; Styling: Leslie Byars Simpson

Recipe from

Southern Living


1 cup water
1/2 cup butter or margarine, cut up
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1 cup all-purpose flour
1 teaspoon pumpkin pie spice
3 large eggs
1 quart vanilla bean ice cream
1/2 cup sifted powdered sugar
Garnish: fresh mint sprigs


Bring first 4 ingredients to a boil in a large saucepan over medium-high heat; reduce heat to low.

Stir in flour and pumpkin pie spice, beating with a wooden spoon 1 1/2 to 2 minutes or until mixture leaves sides of pan. Remove from heat, and cool slightly.

Add eggs, 1 at a time, beating until smooth after each addition.

Line 2 large baking sheets with parchment paper.

Spoon batter into a decorating bag fitted with a #4 star tip; pipe 24 (1 1/2-inch) mounds, 2 inches apart, onto baking sheets.

Bake at 375° for 30 minutes or until puffed and golden. Transfer to wire racks to cool.

Cut tops from puffs, and fill with a scoop of ice cream. Replace tops; dust with powdered sugar. Spoon Warm Cranberry Compote onto individual serving dishes; top with puffs, and garnish, if desired.

Pastry Chef Kimberly Brock Brown,

Charleston Place Hotel, Charleston, South Carolina,

Southern Living

November 1997
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