Pate Choux (eclairs dough)
1 cup water
1/2 cup butter
1 cup sifted all-purpose flour
1/4 teaspoon salt
1. Preheat oven to 450 degrees F (230 degrees C).
2. In medium saucepan, bring water to a boil. Add butter and stir as it melts, then return to a boil. Add flour and salt all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each until smooth. Place dough in a piping bag and pipe out a 1" wide x 3" long strips of pate choux dough. Make sure they are 2" apart on cookie sheet.
3. Bake 15 minutes in the preheated oven then reduce heat to 325 degrees F (165 degrees C) and bake 25 minutes more. Remove puffs from oven, split and remove soft dough from center. Turn oven off, and replace puffs to dry in cooling oven, 20 minutes more. Cool completely on wire rack.
Pumpkin Mousse Filling:
2-1/2 c. canned pumpkin, solid packed
1-1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves
1-1/3 c. powdered sugar
1/2 c. + 2 T. ROYAL Vanilla Instant Pudding, dry
1 qt. heavy whipping cream
In a mixer, thoroughly blend together the pumpkin, spices, powdered sugar, and the vanilla pudding powder. Scrape the sides of the bowl (a good scraper is a good baker.) While mixing at a slow speed, add the heavy whipping cream a little at a time, to allow the mixture to come together smoothly. Scrape sides of the bowl. Whip mixture at a medium-high speed until it is fluffy and has thickened, about 3 minutes.
4 oz. chocolate
4 T. butter
2 cups powdered sugar
2 tsp. vanilla
6 T. hot water
Melt the chocolate and butter over low heat. Stir in the powdered sugar. Add vanilla and stir in. Use the hot water to thin to desired consistency.
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