About 2 years ago I discovered the wonders of strawberries mixed with pumpkin pie. The combination was great as a crepe topping, and I thought I could make a cream puff out of it too! It worked, so here is my finished product! They are reminiscent of autumn with a nice twist. :)
1 cup water
1/2 cup butter
1 cup flour
1 large package of vanilla pudding
1 cup milk
1 small can of pumpkin
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp cloves
Preheat the oven to 425 F.
In a gallon zip lock bag combine the vanilla pudding mix and the spices. Shake to mix. Add the milk and the pumpkin and mash together until well combined. Refrigerate.
Crack the eggs into a bowl and beat together lightly. Combine the water and butter in a sauce pan. Bring to a boil. Stir in flour and continue to mix until the mixture forms a ball and flour is completely mixed in. Remove from the heat and add the eggs all at once and continue to beat until the mixture is completely smooth.
Grease a cookie sheet and drop the mixture in spoonfuls onto the sheet. Leave about 2 inches between each. Bake 20-25 minutes, until the profiterole has turned a nice golden color. Remove the profiteroles and poke holes in the sides of each, with a toothpick. Turn off the oven and place them back in the oven to harden. Let them sit for about 20 minutes or so.
Once the profiteroles have hardened and had time to cool, cut the tops off. Cut the strawberries. Melt the chocolate chips in a small bowl. Cut a small hole in the corner of the zip-lock bag containing the pudding. Squeeze the pudding into each profiterole. Cover the pumpkin pudding with strawberries and replace the top of each profiterole. Drizzle the melted chocolate over each profiterole. Serve!