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Jack-O’-Lantern Cream Puffs Recipe

4.5 from 111 reviews
  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 18-20 cream puffs
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Jack-O’-Lantern Cream Puffs are a festive Halloween dessert featuring light and airy cream puff shells topped with vibrant orange craquelin and filled with a spiced pumpkin whipped cream. Finished with playful chocolate jack-o’-lantern faces, they make a perfect treat for your spooky celebrations.

Ingredients

Scale

Craquelin Dough

  • 1/2 cup (1 stick) unsalted butter, softened at room temperature
  • 1/2 cup light brown sugar
  • orange food coloring, as desired
  • 1 cup all-purpose flour
  • pinch of salt

Cream Puff Dough (Choux Pastry)

  • 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

Pumpkin Whipped Cream Filling

  • 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

Decoration

  • 1/2 cup chopped semi-sweet baking chocolate or semi-sweet chocolate chips

Instructions

  1. Make the Craquelin Dough: In a large bowl with a handheld or stand mixer fitted with the paddle attachment, cream together softened butter and brown sugar until smooth. Add orange food coloring and mix on medium speed until fully incorporated. Add flour and a pinch of salt, blend on medium speed until dough clumps together.
  2. Shape and Chill Craquelin: Form dough into a ball, then press into a 5×6 inch rectangle on parchment paper. Cover with another parchment sheet and roll out to about 1/8 inch thickness. Chill in freezer for 5 minutes or refrigerator for 15 minutes until firm.
  3. Cut Craquelin Circles: Remove the top parchment and cut the dough into 2-inch diameter circles, about 18-20 pieces. Return the circles to the freezer or refrigerator until ready to use.
  4. Preheat Oven and Prepare Baking Sheet: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  5. Make Choux Pastry Dough: In a medium saucepan, combine butter, water, milk, sugar, and salt. Heat over medium-high stirring until butter melts and mixture simmers. Lower heat to low and add all flour at once. Stir vigorously until dough forms a ball and pulls away from pan sides. Continue stirring for 1 minute to slightly cook the flour causing a golden color.
  6. Cool Dough and Incorporate Eggs: Transfer dough to a mixing bowl. Mix on low speed to release steam until no visible steam escapes. Add eggs gradually in 3-4 additions, mixing continuously. Stop adding eggs once dough forms a smooth pipeable consistency that falls in a v shape from the paddle. You may not use all the eggs.
  7. Pipe Cream Puff Shells: Transfer dough to a piping bag fitted with a large round tip. Lightly wet parchment paper with water. Pipe domes 1.5-2 inches in diameter spaced 2 inches apart. Smooth any peaks with a wet finger. Top each dome with a craquelin circle.
  8. Bake the Shells: Bake at 400°F for 20 minutes. Without opening the oven door, reduce heat to 350°F and bake an additional 15-17 minutes until golden brown. Remove from oven and cool completely on a wire rack.
  9. Prepare Pumpkin Whipped Cream: In a large bowl, beat heavy cream, pumpkin puree, brown sugar, pumpkin pie spice, vanilla extract, and salt on medium-high until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a small round tip.
  10. Fill Cream Puffs: Cut a small hole at the bottom of each shell using a sharp knife. Insert the piping tip and gently fill the puffs with the pumpkin whipped cream.
  11. Decorate with Chocolate: Melt chocolate over a double boiler or microwave at 50% power, stirring every 15-30 seconds. Transfer to a piping bag with a small opening and pipe jack-o’-lantern faces on top of the cream puffs.
  12. Serve or Store: Best enjoyed fresh. Store in an airtight container in the refrigerator for up to 2 days (may become slightly soggy) or freeze up to 3 months. Thaw frozen puffs overnight in the refrigerator or about 1 hour at room temperature before serving.

Notes

  • The orange craquelin adds a sweet, crunchy topping that contrasts beautifully with the soft cream puff shell.
  • The pumpkin whipped cream filling can be adjusted with spices according to your taste preference or omitted for a classic vanilla filling.
  • Melted chocolate decorations can be customized with different jack-o’-lantern faces or patterns to fit your Halloween theme.
  • Handle the choux dough carefully when adding eggs to achieve the perfect pipeable consistency.
  • Ensure not to open the oven during the initial baking period to allow the cream puffs to rise fully.

Nutrition

  • Serving Size: 1 cream puff
  • Calories: 220
  • Sugar: 12g
  • Sodium: 120mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 85mg

Find it online: https://lazydayrecipes.com/jack-o-lantern-cream-puffs-recipe/