Homemade cream puff pastry with pumpkin whipped cream

Name: Homemade cream puff pastry with pumpkin whipped cream - Jeana I.
Ingredients: for the dough: 350g flour 1 pinch of salt 4 tablespoons oil 200ml water 200g soft butter + 6 tablespoons flour 1 teaspoon butter + a few pinches of flour to grease the pan for the cream: 400ml Meggle

Dessert - Homemade cream puff pastry with pumpkin whipped cream by Jeana I. - Recipia

I have made this cream puff with homemade dough and whipped cream with pumpkin several times. The idea of homemade layers, based on Ruxy's recipe, tempted me, and I wanted to try something different for the cream. I'm not an expert at kneading, but the layers are surprisingly simple to make. For the cream, I used pumpkin, but the taste is not overpowering, balanced with vanilla and whipped cream. Fructose instead of sugar works well, not changing the texture. The result is a different, yet familiar cake. Quick info Total time: about 3 hours (including cooling) Preparation time: 30-40 minutes Baking time: 25-35 minutes Servings: 8-10 Difficulty: medium (the layers require some attention, but are not complicated) Type: homemade cake, suitable for dessert at the table or with coffee Ingredients For the layers: - 350 g flour - 1 pinch of salt - 4 tablespoons oil - 200 ml water - 200 g soft butter (at room temperature) - 6 tablespoons flour (for mixing with butter) - 1 teaspoon butter (for greasing the pan) - a few pinches of flour (for dusting the pan) For the cream: - 400 ml liquid cream (like Meggle or similar) - 1 medium pie pumpkin - 50 ml water - 1 packet gelatin - 1 bourbon vanilla essence - 4 tablespoons powdered fructose Optional, for decoration: - a little powdered sugar Preparation method 1. Preparing the layers 1. In a large bowl, mix 350 g of flour with a pinch of salt, 4 tablespoons of oil, and 200 ml of water. Start with a spoon, then knead by hand for 5-10 minutes until you have an elastic dough. 2. Separately, mix 200 g of soft butter with 6 tablespoons of flour until you obtain a thick and homogeneous cream. 3. Divide the base dough into two equal parts. Take the first half and roll it out into a rectangle using a rolling pin on a silicone mat or baking paper. 4. Spread half of the butter and flour mixture over the entire surface. 5. Roll the dough tightly along the long side, then fold it (like an envelope). Wrap it in cling film and refrigerate for 1 hour. 6. Repeat the same process with the second half of the dough and the remaining butter. 7. After cooling, take the first part of the dough, roll it out on a lightly floured surface, and transfer it to a greased pan with 1 teaspoon of butter and dusted with flour. 8. Bake the first layer in a preheated oven at 180°C for 12-15 minutes until it turns golden on top. 9. Repeat for the second layer, but leave it in for an extra 3-4 minutes to make it crispier (approx. 15-18 minutes). After it cools, break this layer into smaller pieces to place over the cream. 2. Pumpkin whipped cream 1. Cut the pie pumpkin in half, remove the seeds, place it in a pan, and bake until soft. Let it cool, then scoop out the flesh and puree it with an immersion blender. 2. Soak the gelatin in 50 ml of water according to the instructions on the packet. 3. Whip the liquid cream until firm peaks form. 4. Mix the pumpkin puree with the whipped cream, vanilla essence, and the 4 tablespoons of powdered fructose. 5. Incorporate the hydrated gelatin (you can dissolve it gently in a water bath if needed). Mix well, then refrigerate the cream for 15-20 minutes. 3. Assembly 1. Place the first whole layer on a serving platter. 2. Spread the cooled cream evenly over the layer. 3. Cover with the layer broken into pieces. 4. Refrigerate the cake for a few hours to set well. 5. When serving, sprinkle a little powdered sugar on top if desired. Why I make this recipe often It’s a pretty light homemade cake, especially since the layers don’t require much skill, and the cream isn’t heavy. The taste is balanced, not too sweet or rich. The pumpkin doesn’t dominate but offers an interesting nuance. Tips and variations Tips - If you want a firmer cream, heat the pumpkin puree with 2-3 tablespoons of cornstarch over the stove until it thickens. Let it cool before mixing with the whipped cream. - You can bake the pumpkin a few days in advance and keep it in the freezer. Use it directly after thawing. Substitutions - You can use sugar instead of fructose, the same amount. - Instead of Meggle cream, any liquid cream for whipping will work. - Gelatin can be replaced with agar-agar, but the proportions should be adjusted according to the instructions on the package. Variations - If you don’t want to break the top layer, you can leave both layers whole. The cake will look more classic, but the cream may spill out when cutting. - Canned pumpkin puree can also be used, but the texture will be slightly different. - For a more intense flavor, you can add a bit of cinnamon to the pumpkin puree. Serving ideas - Cut into cubes or rectangles directly from the pan after the cake is well chilled. - It can be served plain or with a little powdered sugar on top. Frequently asked questions 1. Can the layers be made a day in advance? Yes, the layers can be baked a day in advance. They should be kept at room temperature, covered, until assembly. 2. Can I replace the pumpkin with something else? For this recipe, pumpkin puree is essential for texture. Using other pureed cooked vegetables, like sweet potato, will change the texture and taste significantly. 3. If I don’t have fructose, can I use regular sugar? Yes, you can use 4 tablespoons of sugar instead of fructose; it won’t affect the preparation. 4. Can the cream be made without gelatin? It can be, but it will be softer. For more firmness, use cornstarch as described in the tips. 5. Can the layers or cake be frozen? The plain layers can be frozen, well wrapped. I do not recommend freezing the assembled cake; the cream changes texture. Nutritional values Estimate per serving (from 10): Calories: approx. 310 kcal Carbohydrates: 32 g Proteins: 4 g Fats: 19 g These are just rough estimates; values may vary depending on portion sizes, type of cream, and sugar/fructose content. Storage and reheating The cream puff can be stored in the refrigerator, covered, for up to 3 days. The layers absorb moisture from the cream, so the texture will soften after the first day. I do not recommend reheating; the cake is served cold, straight from the refrigerator. If you sprinkled powdered sugar on top, do it just before serving so it doesn’t melt.

Preparation

For the sheets: In a large bowl, combine flour, water, oil, and a pinch of salt. I mixed all the ingredients with a spoon at first, then kneaded the dough by hand for 5-10 minutes. I mixed the softened butter at room temperature with the 6 tablespoons of flour until the flour was well incorporated with the butter. I divided the dough into two, rolled it out with a rolling pin on a silicone mat into a rectangle, and spread half of the butter mixture on top. I rolled the dough, folded it, and wrapped it in plastic wrap to refrigerate for 1 hour. I did the same with the other half of the dough. I greased the bottom of a baking tray with butter and dusted it with flour. I rolled out the first sheet and baked it in a preheated oven at 180 degrees for 12-15 minutes, until it turned golden on top. I did the same with the second sheet, baking it for 3-4 minutes longer to make it crispier, then let it cool and broke it into pieces. For the cream: whip the cream until it becomes firm. Wash the pumpkin, cut it in half lengthwise, remove the seeds, and bake it in the oven. Let it cool and puree it with a hand blender. Add vanilla, fructose, and gelatin dissolved in 50 ml of water. Chill the cream for 15-20 minutes. For assembly: place the unbroken sheet on a platter, add the cream, and then the crumbled sheet on top. Refrigerate, preferably for a few hours. I dusted a little powdered sugar on top. Enjoy your meal!!! I had the pumpkin baked earlier and stored in the freezer. It is not mandatory to crumble the top sheet... I did it this way because I don't like when I bite into the cake and the cream spills out. For a firmer consistency of the cream, you can add a few tablespoons of food starch to the pumpkin puree (heat the puree, add 2-3 tablespoons of starch, mix until it thickens, and let it cool).

Homemade cream puff pastry with pumpkin whipped cream

Preparation

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