Well, it’s finally here. Thanksgiving week. This week always starts out a little stressful for me, having to get all my ducks in a row with work before I leave for my annual Thanksgiving trip! But all is good and it’s time to relax. I am currently in Arizona, hanging out with my mama, about to get into the kitchen and start baking off some pies! I wanted to share this recipe in case any of you need pie alternatives for your Thanksgiving feast!
This recipe can likely be made with what you’ve already got in your kitchen, not too many foreign ingredients, and it’s quick to whip up! I love this filling because the pumpkin puree is already a nice thick consistency, so you don’t need to doctor it up too much before you can fill your eclairs. This recipe took me about 45 minutes from start to finish. It’s like pie in an éclair! Just in case you haven’t gotten your pumpkin fix for the season.
Happy Thanksgiving friends! I hope you all get a chance to relax and have a nice meal with your loved ones!
Spiced Pumpkin Eclairs
Yield 15
Pate a choux
Water 8 oz.
Butter 4 oz.
Salt ¾ tsp
Sugar 1 T
Flour 6 oz.
Eggs 4
Cinnamon ½ tsp
Ginger ½ tsp
Filling
Sour cream 4 oz.
Pumpkin puree 6 oz.
Brown sugar 4 oz.
Cinnamon ¾ tsp
Ginger ½ tsp
Cloves 1/8 tsp
Cream 8 oz.
Glaze
Powdered sugar 2 cups
Corn syrup 1 oz.
Milk 2-4 T
Directions:
Preheat oven to 350 degrees F.
In a medium saucepot, melt butter, water, sugar, salt, and spices. In a separate bowl, weigh out the flour.
Once butter mixture is boiling, pour flour into saucepot and mix around with a rubber spatula until you’ve got a firm paste mixture.
Transfer to a mixing bowl fitted with a paddle attachment and turn on medium speed. Add eggs, one at a time until fully incorporated.
Transfer pate a choux dough to a piping bag fitted with a large flat piping tip. Pipe 4” logs onto a silicone baking mat.
Bake for 18-20 minutes, or until golden brown.
To make filling, put all ingredients into a mixing bowl fitted with a whisk attachment.
Whip to stiff peaks. Transfer to piping bag.
Make a little indentation on the bottom of each éclair. Fill each whole with pumpkin filling.
To make glaze, sift powdered sugar into a medium size bowl. Add corn syrup, then milk, 1 T at a time until you’ve reached desired consisitency.
Dip the top of each éclair into glaze mixture and set on a rack until glaze sets.
Best if eaten within 2 days. Enjoy!
Spiced Pumpkin Eclairs
Pate a choux pastry with an easy spiced pumpkin filling!
Ingredients
Pate a Choux
- 8 oz water
- 4 oz butter
- 3/4 tsp salt
- 1 Tbsp. sugar
- 6 oz flour
- 4 eggs
- 1/2 tsp cinnamon
- 1/2 tsp ginger
Filling
- 4 oz sour cream
- 6 oz pumpkin puree
- 4 oz brown sugar
- 3/4 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 8 oz cream, whipped
Glaze
- 2 cups powdered sugar
- 2-4 Tbsp. milk
Instructions
- Preheat oven to 350 degrees F.
- In a medium saucepot, melt butter, water, sugar, salt, and spices. In a separate bowl, weigh out the flour.
- Once butter mixture is boiling, pour flour into saucepot and mix around with a rubber spatula until you’ve got a firm paste mixture.
- Transfer to a mixing bowl fitted with a paddle attachment and turn on medium speed. Add eggs, one at a time until fully incorporated.
- Transfer pate a choux dough to a piping bag fitted with a large flat piping tip. Pipe 4” logs onto a silicone baking mat.
- Bake for 18-20 minutes, or until golden brown.
- To make filling, put all ingredients into a mixing bowl fitted with a whisk attachment.
- Whip to stiff peaks. Transfer to piping bag.
- Make a little indentation on the bottom of each éclair. Fill each whole with pumpkin filling.
- To make glaze, sift powdered sugar into a medium size bowl. Add corn syrup, then milk, 1 T at a time until you’ve reached desired consisitency.
- Dip the top of each éclair into glaze mixture and set on a rack until glaze sets.Best if eaten within 2 days. Enjoy!
