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Jack-O’-Lantern Cream Puffs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 114 reviews
  • Author: Nora
  • 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 puffs topped with vibrant orange craquelin and filled with spiced pumpkin whipped cream. Finished with hand-piped semi-sweet chocolate jack-o’-lantern faces, they are perfect for a spooky party or seasonal celebration.

Ingredients

Scale

Craquelin Dough

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

Pâte à Choux (Cream Puff Dough)

  • 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 (may not need all)

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. Prepare the Craquelin Dough: In a large bowl using a handheld or stand mixer fitted with the paddle attachment, cream together softened butter and light brown sugar until smooth. Add desired amount of orange food coloring and mix on medium speed until fully combined. Add flour and a pinch of salt and continue beating on medium speed until mixture forms clumps.
  2. Shape and Chill Craquelin: Using hands, form the dough into a ball, then press it into a 5 x 6-inch rectangle on parchment paper. Cover with another parchment and roll out evenly to 1/8 inch thickness. Chill in freezer for 5 minutes or refrigerator for 15 minutes to firm up.
  3. Cut Craquelin Circles: Remove top parchment, cut dough into 2-inch diameter circles (yielding 18-20). Remove excess dough and return circles to freezer or refrigerator until ready to use.
  4. Preheat and Line Baking Sheet: Preheat oven to 400°F. Line a baking sheet with parchment paper for piped dough.
  5. Make Pâte à Choux Dough: In a medium saucepan, combine butter cut into cubes, water, milk, granulated sugar, and salt. Heat on medium-high, stirring until butter melts and the mixture simmers.
  6. Add Flour and Cook Dough: Reduce heat to low, add all flour at once, stirring continuously until dough forms a ball and pulls away from pan sides. Stir and push dough against pan with a rubber spatula for about 1 minute to slightly cook flour and achieve a light golden color.
  7. Cool and Add Eggs: Transfer dough to a mixing bowl. Mix on low speed to release steam. Gradually add beaten eggs in 3-4 additions, observing dough texture. Add eggs slowly until dough is smooth, pipeable, and falls from the paddle in a v-shape; you may not need all eggs.
  8. Pipe Dough and Add Craquelin: Transfer dough to a piping bag fitted with a large round tip. Lightly brush water onto parchment paper on baking sheet. Pipe domes 1.5 to 2 inches in diameter spaced at least 2 inches apart. Wet finger to smooth peaks. Top each dome with a craquelin circle.
  9. Bake the Cream Puffs: Bake at 400°F for 20 minutes. Without opening oven, reduce heat to 350°F and bake for an additional 15-17 minutes until shells are golden brown. Cool completely on a wire rack.
  10. Make Pumpkin Whipped Cream: In a large bowl, combine heavy cream, pumpkin puree, brown sugar, pumpkin pie spice, vanilla extract, and salt. Whip on medium-high speed with a stand or handheld mixer until stiff peaks form.
  11. Fill Cream Puffs: Transfer pumpkin whipped cream to a piping bag fitted with a small round tip. Cut a small hole in the bottom of each cooled cream puff and pipe the filling inside gently.
  12. Decorate with Chocolate Faces: Melt semi-sweet chocolate in a double boiler or microwave at 50% power, stirring every 15-30 seconds until smooth. Transfer to a small piping or sandwich bag, cut a very small tip, and pipe jack-o’-lantern faces onto each cream puff.
  13. Storage: Enjoy fresh for best texture. Store in an airtight container in the refrigerator for up to 2 days (may become soggy) or freeze up to 3 months. Thaw frozen puffs overnight in the refrigerator or about an hour at room temperature before serving.

Notes

  • These cream puffs feature a festive orange craquelin topping that adds a crunchy texture and vibrant color.
  • The pumpkin whipped cream filling is lightly spiced to complement the pumpkin puree flavor without being overpowering.
  • Use semi-sweet baking chocolate for the jack-o’-lantern faces to balance sweetness and add decorative detail.
  • Be careful when adding eggs to the pâte à choux dough; the dough should be smooth and pipeable but not too runny.
  • Baking at two temperatures creates a firm crust while ensuring the interior puffs fully and dries out properly.
  • For best results, consume these cream puffs within two days if refrigerated to avoid sogginess.
  • Freeze in an airtight container to preserve them longer; thaw slowly to maintain texture.
  • Allow cream puffs to fully cool before filling to prevent the cream from melting.

Nutrition

  • Serving Size: 1 cream puff
  • Calories: 230
  • Sugar: 14g
  • Sodium: 120mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 90mg

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