Pastry Chef Kimberly Brock Brown
Recipe by Southern Living November 1997

Gallery

Charles Walton; Styling: Leslie Byars Simpson

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Charleston Place Hotel, Charleston, South Carolina

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