Jack-O’-Lantern Cream Puffs
Here is another fun recipe I make every year. These classic cream puffs are given a Halloween twist with pumpkin whipped cream filling and orange craquelin topping with chocolate jack-o’-lantern faces. Bring these to your next Halloween party and they are sure to be a hit! Drawing the chocolate faces is also a great activity for kids to join in.
Prepare the Craquelin
Craquelin is a thin, crunchy cookie that is baked on top of cream puffs. It provides texture and added sweetness, and in the case of this recipe it adds the color to make the cream puffs look like pumpkins.
The craquelin for this recipe can be prepared in a few simple steps:
Cream together softened butter and light brown sugar using a handheld or stand mixer fitted with a paddle attachment until smooth. Add in the desired amount of orange food coloring and mix on medium speed until fully combined.
Add in the flour and a pinch of salt and continue to beat on medium speed until the mixture starts to come together in clumps.
Using your hands, form the dough into a ball. Then, press it into a rectangle (about 5 x 6 inches) on a piece of parchment paper.
Put another piece of parchment paper on top and evenly roll out the craquelin dough until it is about 1/8 inch thick. Put it in the freezer or refrigerator to firm up, about 5 or 15 minutes, respectively.
Remove the top parchment paper and cut the craquelin into 2 inch diameter circles. I was able to get more than enough craquelin circles out of my dough without rerolling. Remove the excess dough and put the craquelin circles back in the freezer or refrigerator until ready to use.
Make the Choux Pastry Dough
Choux pastry, or pâte à choux, is a delicate dough used in many pastries such as cream puffs, eclairs, and churros. The choux dough has a high water content which evaporates during baking and creates steam to produce that signature puff.
The process of making the pâte à choux is a little different than that for other pastries as it begins on the stovetop. Add butter, water, milk, sugar, and salt to a medium saucepan. Heat on medium-high, stirring often, until the butter melts and the mixture comes to a simmer.
Reduce the heat to low and add the flour in all at once. Stir until the dough comes together in a ball and pulls away from the sides of the pan. Using a rubber spatula, continue to stir and push the dough against the pan for about 1 minute to slightly cook the flour. The dough will become slightly more golden in color as you do this. See the picture below for reference.
Next, transfer the dough to a bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a handheld mixer). Turn the mixer on low speed and mix the dough to allow steam to escape.
Once there is no noticeable steam coming out of the mixer, add the eggs in 3-4 additions while continuing to mix on medium-low speed. When there is about 1/4 of the eggs left, start paying attention to the texture of the dough. Slowly add more egg until the mixture comes together into a smooth pipeable dough that falls off of the mixer paddle in a v shape (see picture below). You may not need all of the egg.
Pipe and Bake the Cream Puffs
Line a baking tray with parchment paper and brush on a small amount of water. The water will create steam during the baking process that helps the cream puffs rise and prevents them from becoming too dry.
Transfer the dough to a piping bag fitted with a large round attachment. Pipe the dough into domes about 1.5 to 2 inches in diameter, at least 2 inches apart. Wet your finger and smooth out any peaks. Top each dome with a craquelin circle.
Bake the cream puffs at 400°F for 20 minutes. Without opening the oven, reduce the temperature to 350°F and bake for an additional 15-17 minutes until the cream puff shells are golden brown. Allow the cream puffs to fully cool on a wire cooling rack before filling and decorating.
Make the Pumpkin Whipped Cream
Add the heavy cream, pumpkin puree, brown sugar, pumpkin pie spice, vanilla, and salt to a large bowl. Using a stand mixer or handheld mixer fitted with a whisk attachment, mix on medium-high speed until stiff peaks form. See my post here if you want to learn more about the science of whipped cream.
Fill and Decorate the Cream Puffs
Transfer the pumpkin whipped cream to a piping bag fitted with a small round tip. Using a sharp knife, cut a small hole into the bottom of each cream puff shell. Insert the piping tip and gently fill the cream puffs with whipped cream.
Melt the chocolate in a small bowl over a double boiler or in the microwave on 50% power, stopping to stir every 15-30 seconds. Transfer the melted chocolate to a small piping bag or sandwich bag and cut off the tip so there is a very small opening. Pipe your preferred jack-o'-lantern faces onto the cream puffs. No need to be perfect - I am the first to say I am not the best at decorating!
These cream puffs are best enjoyed fresh, but they can be kept in an airtight container in the refrigerator for a day or two (they may get a little soggy) or in the freezer for up to 3 months. Thaw frozen cream puffs in the refrigerator overnight or at room temperature for about an hour.
Jack-O'-Lantern Cream Puffs
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened room temperature
- 1/2 cup light brown sugar
- orange food coloring
- 1 cup all purpose flour
- pinch of salt
- 1/2 cup (1 stick) unsalted butter, cut into cubes
- 1/2 cup water
- 1/2 cup whole milk
- 1 and 1/2 tsp granulated sugar
- 1/4 tsp salt
- 1 cup all purpose flour
- 4 eggs, beaten
- 1 cup heavy cream
- 1/3 cup pumpkin puree
- 3 tbsp brown sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- pinch of salt
- 1/2 cup chopped semi-sweet baking chocolate or semi-sweet chocolate chips
Instructions
- In a large bowl using a handheld or stand mixer fitted with the paddle attachment, cream together butter and brown sugar until smooth. Add in desired amount of orange food coloring and mix on medium speed until fully combined.
- Add in the flour and salt and continue to beat on medium speed until the mixture starts to come together in clumps.
- Using your hands, form the dough into a ball. Then, press it into a rectangle (about 5 x 6 inches) on a piece of parchment paper.
- Put another piece of parchment paper on top and evenly roll out the craquelin dough until it is about 1/8 inch thick. Put it in the freezer or refrigerator to firm up, about 5 or 15 minutes, respectively.
- Remove the top parchment paper and cut the craquelin into 2 inch diameter circles (you should end up with 18-20 circles). Remove the excess dough and put the craquelin circles back in the freezer or refrigerator until ready to use.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper
- Add the butter, water, milk, sugar, and salt to a medium saucepan. Heat on medium-high, stirring often, until the butter melts and the mixture comes to a simmer.
- Reduce the heat to low and add the flour in all at once. Stir until the dough comes together in a ball and pulls away from the sides of the pan. Using a rubber spatula, stir and push the dough against the pan for about 1 minute to slightly cook the flour. The dough will become slightly more golden in color as you do this.
- Transfer the dough to the bowl of a stand mixer (or a large bowl if using a handheld mixer). Turn the mixer on low speed and mix the dough to allow steam to escape.
- Once there is no noticeable steam coming out of the mixer, add the eggs in 3-4 additions while continuing to mix. When there is about 1/4 of the eggs left, start paying attention to the texture of the dough. Slowly add more egg until the mixture comes together into a smooth pipeable dough that falls off of the mixer paddle in a v shape. You may not need all of the egg.
- Transfer the dough to a piping bag fitted with a large round attachment. Brush a small amount water onto the parchment paper. Pipe the dough into domes about 1.5 to 2 inches in diameter, at least 2 inches apart. Wet your finger and smooth out any peaks. Top each dome with a craquelin circle.
- Bake at 400°F for 20 minutes. Without opening the oven, reduce the heat to 350°F and bake for an additional 15-17 minutes until the cream puff shells are golden brown. Allow the cream puffs to cool completely on a wire cooling rack.
- Add the heavy cream, pumpkin puree, brown sugar, pumpkin pie spice, vanilla, and salt to a large bowl. Using a stand mixer or handheld mixer fitted with a whisk attachment, mix on medium-high speed until stiff peaks form.
- Transfer the pumpkin whipped cream to a piping bag fitted with a small round tip. Using a sharp knife, cut a small hole into the bottom of each cream puff shell. Insert the piping tip and gently fill the cream puffs with whipped cream.
- Melt the chocolate in a small bowl over a double boiler or in the microwave on 50% power, stopping to stir every 15-30 seconds. Transfer the melted chocolate to a small piping bag or sandwich bag. Cut off the tip so there is a very small opening. Pipe your chosen jack-o'-lantern faces onto the cream puffs.
- These cream puffs are best enjoyed fresh, but they can be kept in an airtight container in the refrigerator for a day or two (they may get a little soggy) or in the freezer for up to 3 months. Thaw frozen cream puffs in the refrigerator overnight or at room temperature for about an hour.
