4 unfilled profiteroles (cream puffs), about 1½–2 in. (4–5 cm) in diameter
- Cut the tops off the profiteroles. Fill with the pumpkin chiffon, using a pastry bag with a star tube, and replace the tops. Dust with confectioners’ sugar.
- Ladle a pool of crème anglaise onto a plate.
- Arrange 3 profiteroles in a triangle in the center of the plate.
- Pipe a rosette of whipped cream in the center of the tri