Decorating with Sauces: Pumpkin Profiteroles

Preparation info

    • Difficulty

      Medium

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

  • 4 unfilled profiteroles (cream puffs), about 1½–2 in. (4–5 cm) in diameter

Method

Procedure

  1. 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.
  2. Ladle a pool of crème anglaise onto a plate.
  3. Arrange 3 profiteroles in a triangle in the center of the plate.
  4. Pipe a rosette of whipped cream in the center of the tri