Heavenly Chocolate-Pumpkin Profiterole Tower with Salted Caramel Drizzle

Ingredients

For the Profiteroles:

- 3/4 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 large eggs

For the Filling:

- 1 cup mascarpone cheese
- 1/2 cup cream cheese, softened
- 1/4 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup finely chopped toasted pecans
- 2 tablespoons orange zest

For the Chocolate Glaze:

- 6 ounces semi-sweet chocolate chips
- 1/2 cup heavy cream
- 2 tablespoons coffee liqueur

For Garnish:

- 2 tablespoons white chocolate, melted
- 2 tablespoons chopped pistachios
- 2 tablespoons chopped hazelnuts
- 4 Ferrero Rocher chocolates, halved
- 2 tablespoons Nutella, warmed for drizzle
- 1/4 cup salted caramel sauce
- 1/4 cup sugar-coated red currants
- 1/4 cup candied orange peel
- 1/2 cup brownie crumbs
- 1/4 cup praline crumbs
- 8 tablespoons candied orange peel
- 1 tablespoon matcha powder, for dusting

Instructions

1. Prepare the Profiterole Pâte à Choux:
- Preheat your oven to 400°F (200°C).
- In a medium saucepan over medium heat, combine 3/4 cup water, 1/2 cup unsalted butter, and 1/4 teaspoon salt. Bring to a rolling boil.
- Add 1 cup of all-purpose flour, stirring continuously until the mixture forms a ball and pulls away from the sides of the pan.
- Transfer the dough to a mixing bowl. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

2. Bake the Profiteroles:
- Pipe or spoon the batter onto a parchment-lined baking sheet to form 1-inch rounds.
- Bake in the preheated oven for 20 minutes or until golden brown.
- Turn off the oven, prop the door ajar, and allow the profiteroles to cool in the oven to dry out the center.

3. Prepare the Filling:
- In a mixing bowl, combine 1 cup mascarpone cheese, 1/2 cup cream cheese, 1/4 cup pumpkin puree, 1 teaspoon vanilla extract, 2 tablespoons powdered sugar, and 1/4 teaspoon cinnamon. Blend until smooth and creamy.
- Fold in 1/4 cup finely chopped toasted pecans and 2 tablespoons orange zest.

4. Assemble the Profiteroles:
- Using a piping bag, fill each cooled profiterole with the mascarpone-pumpkin mixture.
- Stack filled profiteroles into a tower on a serving platter.

5. Prepare the Chocolate Glaze:
- In a microwave-safe bowl, combine 6 ounces of semi-sweet chocolate chips and 1/2 cup heavy cream. Microwave on medium heat for 1-2 minutes and stir until smooth.
- Stir in 2 tablespoons of coffee liqueur.

6. Garnish the Profiterole Tower:
- Drizzle the tower with warm chocolate glaze and a little Nutella.
- Sprinkle chopped pistachios, chopped hazelnuts, and praline crumbs over the top.
- Strategically place halved Ferrero Rocher chocolates, sugar-coated red currants, and brownie crumbs around the base.
- Add drizzles of salted caramel sauce and melted white chocolate.
- Top with dustings of matcha powder and arrange pieces of candied orange peel.

Total Time

PT1H15M
1 hour 15 minutes

Type of Dish

Dessert

Keywords

Profiteroles, Chocolate glaze, Pumpkin filling, Salted caramel, Ferrero Rocher, Candied orange, Holiday dessert, Cream cheese, Mascarpone, Gourmet dessert

Recipe Yield

Feeds 4 adults

Calories

Total: 3,200 calories

#DessertDelight #ChocolateLover #HolidayTreats #ProfiteroleArt #GourmetBaking