Instructions

Cream Puff Shells

1. Preheat oven to 375° F. If desired, line a baking sheet with parchment paper.
2. In 2 quart saucepan over medium heat, heat water, butter and salt till better melts and mixture boils. Remove from heat.
3. Add flour all at once. With wooden spoon vigorously stir until mixture leaves sides of the pan and forms a ball. It will look like mashed potatoes.
4. Add eggs one at a time beating well after each addition. Be careful when you add the first egg as it forms a slimy film before it's mixed in. The eggs get easier to mix in with each one.
5. Using a large cookie scoop (use a small cookie scoop for minis) Drop by rounded tablespoonful onto cookie sheet The drops should be 1.5-2" in diameter. You can smooth out the tops with a moistened finger if you like.
6. Bake 30-35 minutes or until golden. Remove to racks to cool.

Pumpkin Pie Filling

1. Mix sugar and flour together in a 1 quart saucepan.
2. Use a whisk to mix in all the remaining ingredients.
3. Cook on medium heat until mixture boils. Stir constantly and boil for 5 minutes. The mixture will be VERY thick.
4. Put plastic wrap directly on top of custard and refrigerate. This keeps a film from forming on the top.

Pumpkin Spice Ganache

1. Break chocolate bars into small pieces and place in a bowl with cream and pumpkin spice.
2. Boil water in a pot and take the pot off the heat. Set the bowl in the pot. The bottom of the bowl should not touch the water. Let sit for 5 minutes.
3. Stir until the ganache is smooth and well mixed.

1. Assembly
2. Use a bread knife to slice tops off puff pastries (about 1/3 from the top to 1/2). I don't cut the tops all the way off but leave one side attached to the bottom.
3. Spoon pumpkin pie filling into opening and a little more to fill the top. Place top back on top of your cream.
4. Drizzle ganache over top of the cream puff.
5. Refrigerate until set.