Pumpkin-Spiced Profiteroles With Warm Cranberry Compote – a delicious recipe with water, butter, vanilla, salt, flour, pumpkin pie spice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 375u00b0 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.
551
kcal
Calories
31
g
Fat
42
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup water, 1/2 cup butter or margarine, cut up, 1/4 teaspoon vanilla extract, 1/8 teaspoon salt, and more.
Yes, Pumpkin-Spiced Profiteroles With Warm Cranberry Compote falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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