Step 1

[Making the Pastry Cream] First, in a large bowl, combine the 2 egg yolks and 50g of sugar.

Step 2

Using a whisk or spatula, mix the yolks and sugar until they become pale ivory in color and slightly thickened. Whisk until the sugar is dissolved, which will release a sweet and nutty aroma.

Step 3

Sift 25g of cake flour over the yolk mixture. Sifting the flour ensures a smooth, lump-free cream.

Step 4

Gently mix until the flour is just incorporated and no dry streaks remain. Be careful not to overmix, as this can develop gluten and result in a tougher texture. Mix just until the flour disappears.

Step 5

Next, pour 250g of milk into a saucepan. Gently heat the milk over medium-low heat until small bubbles appear around the edges, just before it boils. Heating it just to this point prevents the egg yolks from cooking prematurely.

Step 6

Gradually pour the warm milk into the yolk mixture while whisking vigorously. Pouring the milk in slowly and whisking constantly helps to temper the egg yolks and prevent them from scrambling.

Step 7

Pour the well-combined mixture back into the saucepan. We’re now ready to cook the cream.

Step 8

Turn the heat to medium-low and stir continuously with a whisk or spatula, scraping the bottom of the pan. Constant stirring is key to prevent sticking and ensure even cooking.

Step 9

The cream is ready when, after scraping the bottom with your spatula, a line briefly holds its shape before slowly disappearing. Be careful not to overcook, as the cream can become too thick.

Step 10

While the cream is still hot, add 15g of unsalted butter and 1 tsp of vanilla extract. Stir until the butter is completely melted and incorporated. The butter will add richness and a wonderful aroma.

Step 11

Transfer the pastry cream to a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate immediately until cold and ready to use.

Step 12

[Making the Choux Pastry] Now, let’s make the choux pastry for a crispy exterior. In a saucepan, combine 135g of cold water, 60g of cold unsalted butter, 1g of sugar, and 1g of salt. Bring to a boil over medium heat, ensuring the butter is fully melted.

Step 13

Once boiling, remove the saucepan from the heat momentarily. Add 75g of cake flour all at once and quickly mix with a wooden spoon until a dough forms and no dry flour is visible. Stir vigorously until it comes together into a ball.

Step 14

When the flour is incorporated and the dough is smooth, return the saucepan to medium heat. We will now cook the dough for about 50-60 seconds to evaporate excess moisture.

Step 15

Stirring continuously with a spatula, cook for about 50 to 60 seconds. The dough should form a thin film on the bottom and pull away slightly from the sides of the pan. This step helps ensure a crispier puff.

Step 16

Transfer the cooked dough to a mixing bowl and let it cool until it’s just warm to the touch. It’s important that the dough is not too hot, otherwise, the eggs will cook when added.

Step 17

Lightly beat 3 eggs in a separate bowl. Gradually add the beaten eggs to the cooled dough, 2-3 tablespoons at a time, mixing well after each addition. The amount of egg needed can vary, so it’s crucial to add it slowly and check the consistency.

Step 18

The dough is ready when it reaches a soft, thick consistency where it falls from the spatula in a V-shape, holding its form. If the dough is too runny, the puffs will spread out; if it’s too stiff, they won’t puff up properly. For precise guidance on consistency, please refer to the video.

Step 19

[Optional] Add a tiny amount of red and yellow food coloring to achieve a lovely pumpkin hue for your choux pastry. The puffs will be delicious even without coloring.

Step 20

Transfer the finished choux dough into a piping bag fitted with a round tip. If you don’t have a piping bag, a sturdy plastic bag with a corner snipped off will also work.

Step 21

Pipe mounds of dough onto a baking sheet lined with parchment paper, about 5cm (2 inches) in diameter, leaving ample space between them as they will puff up during baking.

Step 22

Lightly mist the piped dough with water using a spray bottle. This helps the pastry become crispier as it bakes.

Step 23

If there are any pointy tips on the dough, gently smooth them down with a finger lightly moistened with water for a neater appearance.

Step 24

Bake in a preheated oven at 180°C (350°F) for about 20 minutes. Once the puffs are golden brown and puffed, remove them from the oven and let them cool completely on a wire rack. Handle them carefully while hot to prevent them from collapsing.

Step 25

[Making the Pumpkin Filling] Let’s prepare the delicious pumpkin filling for the puffs. Cut the pumpkin into manageable pieces and place them in a microwave-safe bowl.

Step 26

Cover the bowl tightly with plastic wrap and pierce a few holes in the wrap with a toothpick to allow steam to escape.

Step 27

Microwave on high (700W) for about 3 minutes. Adjust the cooking time based on the size of the pumpkin and your microwave’s power.

Step 28

Check for doneness by piercing the pumpkin with a toothpick; it should go in easily. If not fully cooked, microwave for another 30 seconds to 1 minute.

Step 29

While the pumpkin is still hot, mash it thoroughly with a fork or masher until smooth. A smooth mash is key for a good filling texture. Chill the mashed pumpkin in the refrigerator to prevent it from melting the cream later.

Step 30

In a clean bowl, combine 100g of cold heavy cream and 10g of sugar.

Step 31

Whip the cream until stiff peaks form. Be careful not to over-whip, as it can turn into butter. Stiffly whipped cream will hold its shape well.

Step 32

Gently fold the chilled mashed pumpkin into the whipped cream using a spatula, taking care not to deflate the cream. The sweet aroma of pumpkin will blend beautifully with the creaminess.

Step 33

Now, add the chilled pastry cream to the pumpkin-whipped cream mixture in three additions, folding gently after each addition. This gradual incorporation ensures a well-blended and harmonious filling.

Step 34

Transfer the finished pumpkin filling into a piping bag and refrigerate briefly. This will help it firm up for easier filling.

Step 35

[Filling the Puffs] To fill the cooled choux shells, use a chopstick or thin skewer to carefully poke 2-3 holes in the bottom of each puff. Make shallow holes just large enough for the filling.

Step 36

Using the piping bag, gently and steadily fill each puff shell through the bottom holes until full. Avoid overfilling, which could cause the puff to burst. Watch them plump up with delicious filling!

Step 37

To keep the filling neat, cut small squares of parchment paper and place them on top of the filled puffs. This prevents cream from smearing when handling.

Step 38

Make a small slit on the top center of each puff and insert a pumpkin seed for decoration. The colorful seeds add a lovely finishing touch.

Step 39

For the best flavor and texture, chill the filled pumpkin cream puffs in the refrigerator for at least an hour before serving. This allows the flavors to meld and the choux to retain its crispness while the filling becomes perfectly chilled. Enjoy!