Halloween Croque En Bouche

Festive fall designs with some fun caramel cream



Pumpkin Spice Pate a Choux
230g Whole Milk
230g Water
245 g Butter
100g Pumpkin Purée
30g Dark Brown Sugar
1t Pumpkin Pie Spice
10g Sea Salt
290g All Purpose Flour
480g Whole Eggs

Caramel Pastry Cream
50g Whole Egg
40g Egg Yolks
15g Cornstarch
15g Cake Flour
480g Whole Milk
300g Sugar
30g Salted Butter
8g Vanilla Bean Paste
3g Sea Salt


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Pumpkin Spice Pate a Choux:

Bring water, milk, butter, pumpkin purée, sugar,  spices, and salt to a boil. Remove from heat and whisk in flour.  Once incorporated, replace on heat source and stir with a spatula for 1-2 minutes. Pour mixture into a mixer fitted with the paddle attachment and mix on medium speed until mixture is room temp. Gradually add the eggs until smooth consistency is achieved and the dough makes a “v”at the end of the paddle when pulled out of the bowl. Pipe onto silpat. Bake at 170C/345°F for about 30 minutes, venting the oven to let out excess steam after 20 minutes. 


Caramel Pastry Cream:

Whisk together the cornstarch and cake flour. Add the egg, egg yolks, and ¼ of the milk and whisk until smooth Heat the remaining milk over low heat and keep warm. Combine the sugar with 50g of water in a saucepan and cook over medium heat until the sugar completely dissolves. Brush the sides with water if necessary to prevent crystals from forming. Once sugar is dissolved cook without stirring until a dark amber color forms. Remove the saucepan from the heat and slowly whisk in the salted butter.  In a slow steady stream, whisk in the warm milk until fully incorporated. Whisk in the egg mixture and cook over medium heat for about 2 minutes until thick.  Stir in vanilla and sea salt then strain. Place plastic film directly on the surface of the pastry cream and refrigerate until completely chilled.


Fill choux puffs with caramel pastry cream. Make a dry caramel by heating granulated sugar in a shallow pan on medium heat until a medium amber color is reached. Dip tops and sides of filled choux puffs in the hot caramel and arrange as desired. Once structures are cooled, garnish with Dobla Chocolate Decoration Pieces.