Cream Puffs
1/2 cup water
1/2 cup whole milk
1/2 cup (1 stick) butter
1-1/2 tsp sugar
1/4 tsp salt
1 cup flour
3 eggs
1 egg yolk
Preheat oven to 425 F. Line cookie sheets with parchment. Mix 1st 5 ingredients together in a large saucepan and bring to a boil. Stir in flour. Cook over medium heat until dough is smooth and pulls away from side of the pan. Transfer to a mixer. Beat for 3 minutes, until dough starts to cool. Add eggs and egg yolk, one at a time.
Spoon 16 mounds of batter onto prepared sheets, about 2 inches apart. Bake 15 minutes (do not open oven). Re- duce heat to 375 F and bake until golden brown, about 30 minutes. May be baked ahead and frozen for later use.
PumPkin Custard
3 cups heavy cream
2 1/4 cups canned pumpkin puree 1 tsp ground allspice
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp salt
3/4 cup sugar
9 egg yolks
Preheat oven to 325 F. Whisk cream, pumpkin, spices, and salt together in a heavy large saucepan. Bring to
a simmer over medium heat, stirring occasionally. Remove from heat. Whisk together sugar and egg yolks. Gradually stir hot pumpkin mixture into egg yolk mixture. Pour mixture into a 8 x 8” baking dish. Cover with foil. Place dish in a larger baking pan, fill with hot water halfway up the side of the 8 x 8” pan. Bake until cus- tard is set in the center, about 1 hour and 15 minutes. Cool completly. Chill until cold, at least 4 hours.
Salted Maple Caramel
2/3 cup sugar
1/4 maple syrup
1/2 cup (1 stick) butter
3/4 heavy cream
1/4 Dolce dessert wine
1/4 tsp vanilla extract
1/4 tsp coarse salt
Stir sugar, maple syrup, and butter together in a heavy small saucepan over medium heat until blended and smooth. Whisk in cream. Bring to a boil. Reduce heat to medium and simmer 5 minutes. Remove from heat. Stir in Dolce, vanill, and salt. Simmer 1 minute.
Lightly sweetened whipped cream 1 cup pecans, toasted and chopped
Spoon a small amount of the caramel sauce on the serving plate. Cut the cream puff in half and fill with pump- kin custard, or pipe the custard into the cream puff using a pastry bag. Place on the caramel. Top with a gener- ous spoonful of whipped cream and a small spoonful of pecans. Serve immediately with a small glass of Dolce dessert wine.
Serves 16.