Halloween Special: Pumpkin Puff
🎃 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!
- 人份
- 👥 8 人份
- time
- ⏱ 75 分鐘
- 菜系
- 🍽 其他
食材
- 50 公克Cake Flour (Puff Batter)
- 37 公克Milk (Puff Batter)
- 3Egg (Puff Batter)
- 1 公克Salt (Puff Batter)
- 20 公克Corn Starch (Pumpkin Custard Sauce)
- 75 公克Whipping Cream (Pumpkin Custard Sauce)
- 20 公克Unsalted Butter (Pumpkin Custard Sauce)
- 37 公克Water (Puff Batter)
- 37 公克Unsalted Butter (Puff Batter)
- 2 公克Sugar (Puff Batter)
- 200 公克Mashed Pumpkin (Pumpkin Custard Sauce)
- 35 公克Sugar (Pumpkin Custard Sauce)
- 3Egg Yolks (Pumpkin Custard Sauce)
- 50 公克Milk (Pumpkin Custard Sauce)
- 3Pastry Tube Bags器具
份量由原作者的自由文字解析而來；無法確定的項目照原文顯示、不換算。
每份營養
- calories
- 195 kcal
- protein
- 4.5 g
- fat
- 13.2 g
- carbohydrate
- 14.8 g
依原作者發布的數值；KangaCook 系統自動估算。
步驟
- 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.
