Pumpkin Pie Eclairs Recipes

PUMPKIN PIE ÉCLAIR

Steps:

• Preheat the oven to 320 degrees F. Line a sheet tray with parchment paper.
• Combine the water, milk, butter, sugar, and salt in a large pot and bring to a full boil. With a wooden spoon, quickly stir in all of the flour and cook on medium heat for 5 minutes. Transfer the mix to a standing mixer fitted with paddle attachment. Set to medium speed, and add half of the eggs. Mix for 3 minutes, then add remaining eggs. Using a pastry bag fitted with a small round tip, pipe 4-inch tubes of choux onto the prepared sheet tray. Bake for about 30 minutes. Once cool, store in the refrigerator until ready to use.
• Combine the milk and sugar and bring to a boil. Meanwhile, whisk the egg, yolks, and cornstarch until smooth. Once milk comes to boil, slowly temper into the egg mixture. Return to the pot, add the pumpkin purée, and cook over medium heat until very thick. Remove from the pot, cover directly with plastic wrap and let cool in refrigerator.
• Combine ¾ cup of the water and the gelatin powder and let hydrate. Combine the remaining 1¼ cup water with the sugar and glucose, and heat to 205 degrees F. Add the condensed milk, then stir in the gelatin. Remove from the heat and add the chocolate and some food coloring, and combine well with a hand blender or a whisk. Let cool to room temperature.
• Poke three small holes on the underside of the éclair. Transfer the pastry cream to a pastry bag fitted with a small round tip and fill each hole to maximum capacity. Return to refrigerator and let rest for one hour. Fifteen minutes prior to glazing, place the éclairs in freezer to help in the glazing process. Dip each éclair into glaze, holding it from the underside and place onto a parchment lined tray. Garnish with graham crackers and pomegranate.

PUMPKIN PIE ECLAIRS

Steps:

• Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper and set aside.
• In a medium saucepan bring the water, butter, salt, sugar and pumpkin pie spice to a rapid simmer. Remove from heat and immediately stir in the flour with a wooden spoon. Keep stirring rapidly until the mixture comes together for about 30 to 60 seconds. Return to the heat and cook, constantly stirring rapidly, for about 30 seconds. Transfer the mixture to a stand mixer, fitted with the paddle attachment, and stir on medium. Slowly add the eggs, one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl and mix once more. The batter should be thick, but fall slowly away from the paddle. Transfer to a large pastry bag fitted with a plain circle tip.
• Pipe out the éclairs onto the prepared baking pans, to about 2-inch thick logs. Make sure to leave about 2 inches of space apart. Brush the surface of each éclair with the egg wash and bake for 15 minutes. Reduce the heat to 375 degrees F and continue to bake until puffed and golden brown, about 25 minutes more. Let the éclairs cool completely on the baking sheets before filling.
• To make the filling, beat together the cream cheese, pumpkin puree, sugar, vanilla, and pumpkin pie spice until smooth and well blended. Gently fold in the whipped cream.
• Cut each cooled éclair in half, lengthwise, and fill with the pumpkin mixture; placing about 2 tablespoons of filling into each. Sandwich together and place on a baking sheet.
• In a medium bowl, whisk together the powdered sugar, butter, vanilla, salt and enough milk as needed to create a smooth glaze. Tint the glaze any color you'd like with a few drops of food coloring, if desired. Carefully dip the top of each éclair into the glaze, return to the baking sheet, and top with the crushed up pie crust pieces. Allow the glaze to set before serving.