Pumpkin-Spiced Profiteroles With Warm Cranberry Compote |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
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 |
Directions:
1. Bring first 4 ingredients to a boil in a large saucepan over medium-high heat; reduce heat to low.
2. 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.
3. Add eggs, 1 at a time, beating until smooth after each addition.
4. Line 2 large baking sheets with parchment paper.
5. 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.
6. Bake at 375° for 30 minutes or until puffed and golden. Transfer to wire racks to cool.
7. 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.
|
|