Halloween Special: Pumpkin Puff

Name: Halloween Special: Pumpkin Puff
Cook time: 75 min
Total time: 75 min
Yield: 8 servings
Cuisine: Other
Ingredients: 50 g Cake Flour; 37 g Milk; 3 Egg; 1 g Salt; 20 g Corn Starch; 75 g Whipping Cream; 20 g Unsalted Butter; 37 g Water; 37 g Unsalted Butter; 2 g Sugar; 200 g Mashed Pumpkin; 35 g Sugar; 3 Egg Yolks; 50 g Milk; 3 Pastry Tube Bags

🎃 Halloween Special Pumpkin Puffs 🎃 Get ready for a delicious Halloween treat that’s crispy, flaky, and loaded with pumpkin flavor! These pumpkin puffs are the perfect spooky-season snack, combining soft, creamy pumpkin filling with a crispy puff pastry shell. 🍂✨ Plus, they’re super easy to make, so you can whip them up for any Halloween gathering or cozy night in!

servings: 👥 8 servings
time: ⏱ 75 min
Cuisine: 🍽 Other

by @Kangacook_official · Original recipe on kangacook.com

English text is machine-translated from the original Chinese and has not been reviewed by a person.

Ingredients

Servings:8 servings

50 gCake Flour (Puff Batter)
37 gMilk (Puff Batter)
3Egg (Puff Batter)
1 gSalt (Puff Batter)
20 gCorn Starch (Pumpkin Custard Sauce)
75 gWhipping Cream (Pumpkin Custard Sauce)
20 gUnsalted Butter (Pumpkin Custard Sauce)
37 gWater (Puff Batter)
37 gUnsalted Butter (Puff Batter)
2 gSugar (Puff Batter)
200 gMashed Pumpkin (Pumpkin Custard Sauce)
35 gSugar (Pumpkin Custard Sauce)
3Egg Yolks (Pumpkin Custard Sauce)
50 gMilk (Pumpkin Custard Sauce)
3Pastry Tube Bagsequipment

Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.

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Nutrition per serving

calories: 195 kcal
protein: 4.5 g
fat: 13.2 g
carbohydrate: 14.8 g

As published by the author; KangaCook estimates these automatically.

Steps

1
Puff Batter: Heat all the ingredients in the pot, excluding the cake flour and milk.
2
Puff Batter: Bring to a boil and quickly remove from heat
3
Puff Batter: Add cake flour
4
Puff Batter: Stir until there are no traces of dry flour remaining.
5
Puff Batter: Reduce the dough temperature to 140°F, then gradually incorporate the egg mixture in small amounts, ensuring to mix thoroughly until it is fully absorbed.
6
Puff Batter: Stir until the batter is lifted to form an inverted triangle.
7
Puff Batter: Refrigerate the batter until it is fully chilled, then pipe it into pumpkin shapes on a baking sheet.
8
Puff Batter: Preheat oven to 385°F and bake for 15 minutes. then Turn to 345°F and bake for 13 minutes.
9
Pumpkin Custard Sauce: Beat the egg yolks with sugar, then incorporate the cornstarch.
10
Pumpkin Custard Sauce: Combine mashed pumpkin and milk in a pot and warm it up.
11
Pumpkin Custard Sauce: Add the egg mixture
12
Pumpkin Custard Sauce: Heat over low heat, stirring constantly, until thick and creamy.
13
Pumpkin Custard Sauce: Remove from heat and stir with butter and Transfer the mixture into a container and refrigerate it to cool.
14
Pumpkin Custard Sauce: Combine 100g of Castor Sauce and whisk it with an electric mixer until it transforms into a thick and creamy paste.
15
Pumpkin Custard Sauce: Incorporate 75g of whipped cream in two separate additions until it achieves 8-9 peaks.
16
Pumpkin Custard Sauce: 8. Mix them well
17
Finally! Put the cascade sauce into a piping bag and squeeze it into the puff batter.