So you got some extra cans of Pumpkin left over from Thanksgiving do ya? Well your going to want to put them to good use and make there Pumpkin Profiteroles with Pomegranate Molasses! Trust me they are worth it! So call your friends, neighbors and family cause they are all going to want to experience these as well.
I first came across the wondrous combination of profiteroles and pomegranate molasses when I made impromptu profiteroles in culinary school and topped them with pomegranate molasses for something tart. Low and behold pomegranate molasses has been a major part of my culinary adventures ever since. I have used it to make a Tamarind Pomegranate Sauce that I pour over Greek Yogurt dip and serve with sweet potato chips (I’ll post the recipe soon). But right now I’m head over heels in love with the powerhouse that is pomegranate molasses. I have used it in everything from savory chicken recipes to incorporating it into my sweet recipes. I can’t wait to come up with some christmas cookies using this wonder. But this time I put it to good use and paired it with a pumpkin mousse that I filled my profiteroles with. This combination screams holiday flavors! And it puts those extra cans of pumpkin laying around to good use.
Pumpkin Mousse Profiteroles with Pomegranate Molasses
- 1/2 Cup Pumpkin Puree
- 1 TBS Pumpkin Pie Spice
- 2 TBS Rum
- 1/4 Cup Sugar
- 1/2 TBS Gelatin, powder
- 1/4 C-Water
- 1 Cup Heavy Whipping Cream, whipped to stiff peaks
In a large bowl mix together the pumpkin, spices, rum and sugar. Mix to combine well. Bloom the gelatin in the 1/4 cup of water. Then in a small sauce pot melt heat the gelatin/water mixture till it is all melted. Then pour the melted gelatin into the pumpkin puree mixture, mix well. Then fold in the whipped cream. Place in a bowl and cover with plastic wrap. Place the bowl in the refrigerator to allow the mousse to set, at least 2 hours.
Pate a Choux:
- 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour
- 4 large eggs, plus 1 large egg white
Preheat oven to 350 F.
In a large sauce pot combine the butter, sugar, and salt. Bring the mixture to a boil. Once it is boiling and all the butter has melted, remove the pot from the heat and add the flour all at once. With a wooden spoon, stir until the dough pulls away from the sides, about 3 minutes.
Then transfer the dough to the bowl of a stand mixer. Using the paddle attachment mix the dough till most of the steam has given way, about 1-2 minutes. Then add the eggs one at a time after each one is fully incorporated. Mix until soft peaks form. Then put the mixture into a pipping bag fitted with a round tip. And pipe mounds just larger than a quarter about 1.5 inches apart from each other. Then bake in the oven for about 12-15 minutes, or until golden brown.
Once the pate a choux has been baked and cooled and the mousse has fully set. Cut the profiteroles in half, one being the top and one being the bottom. Pipe the pumpkin mousse into the bottom portion of the profiteroles. Then place the top on top of the mousse and top with pomegranate molasses. Garnish with fresh pomegranate seeds as well.