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Photo: Charles Walton; Styling: Leslie Byars Simpson Photo by: Photo: Charles Walton; Styling: Leslie Byars Simpson

Pumpkin-Spiced Profiteroles With Warm Cranberry Compote

Southern Living NOVEMBER 1997

  • Yield: 8 servings

Ingredients

  • 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
  • Warm Cranberry Compote
  • Garnish: fresh mint sprigs

Preparation

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.

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Pumpkin-Spiced Profiteroles With Warm Cranberry Compote recipe

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