 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 9 |
|
Don't get spooked by these spirited Halloween characters. The cream puff ghosts aren't difficult to make. I form basic cream puff batter into cute little phantoms. Ingredients:
3/4 cup water |
6 tablespoons butter |
1 teaspoon sugar |
1/4 teaspoon salt |
1 cup king arthur unbleached all-purpose flour |
4 eggs |
pumpkin filling: |
2 envelopes unflavored gelatin |
1/2 cup cold orange juice |
1 cup milk |
2/3 cup packed brown sugar |
1 can (15 ounces) solid-pack pumpkin |
1-1/2 teaspoons pumpkin pie spice |
1 cup heavy whipping cream, whipped |
confectioners' sugar |
miniature black jelly beans or chocolate chips |
Directions:
1. In a saucepan, bring the water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition.
2. Continue beating until mixture is smooth and shiny. Drop by 1/3 cupfuls 3 in. apart onto ungreased baking sheets; spread into 4-in. x 3-in. ovals. Using a knife coated with cooking spray, make a wavy edge at the bottom of the ghost as shown in photo below left. Bake at 400° for 30-35 minutes or until golden brown. Remove to wire racks to cool.
3. Meanwhile, in a saucepan, sprinkle gelatin over orange juice; let stand for 1 minute. Stir in the milk and brown sugar; cook and stir over low heat until gelatin and sugar are completely dissolved. Stir in pumpkin and pumpkin pie spice. Cover and refrigerate for 45-60 minutes or until thickened. Fold in whipped cream.
4. Split cream puffs in half; remove dough from inside. Set aside 1 to 2 tablespoons of filling for eyes. Spoon remaining filling into cream puffs; replace tops. Dust with confectioners' sugar. Place two small dots of reserved filling on each ghost; top with jelly beans. Serve immediately. Yield: 9 cream puffs.
|
|