These adorable Cream Puff Ghosts are a great Halloween treat for the kids or to enjoy yourself!
¾ cup water
6 tablespoons butter
1 teaspoon sugar
¼ teaspoon salt
1 cup all-purpose flour
4 large eggs
Mini black jelly beans or chocolate chips for decoration
2 sheets unflavored gelatin
½ cup cold orange juice
1 cup whole milk
⅔ cup packed brown sugar
1 ¼ cup of pureed pumpkin
2 tablespoons cinnamon
2 teaspoons ground ginger
2 teaspoons ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 cup heavy whipping cream, whipped
Preheat your oven to 200 degrees celsius. Bring together the water, butter, sugar and salt to a boil in a saucepan over a high heat. Add in all of the flour and stir until a smooth ball forms then remove from the heat and let the mixture stand to cool for 5 minutes. One at a time, add in the eggs and beat them in well after each addition.
Once beaten the mixture should be smooth and shiny. Grab some baking trays and a scoop ⅓ cupfuls and place them onto the trays spaced 3inches apart and shape into ovals. Next we’re going to shape the ghosts by taking a knife coated with cooking oil and running it along the bottom of the oval to make a wavy edge so the mixture resembles a ghost-shape. Repeat with each oval of batter. Place the baking trays in the oven and bake for 30-35 or until golden brown. Once baked, remove from the oven and place on a cooling rack to cool.
Whilst the ghosts are baking, place the gelatin over the orange juice in a saucepan and let it stand for 1 minute. Then stir in the milk and brown sugar and cook over a low heat, stirring until the gelatin and sugar have completely dissolved. Next, stir in the pureed pumpkin and the spices (cinnamon, ground ginger, ground allspice, ground cloves, ground nutmeg). Transfer the mixture to a large mixing bowl and cover, then place in the fridge for 45-60 minutes or until the mixture has thickened. Once the mixture has thickened, fold in the whipped cream.
Slice the cream puff ghosts in half through the centre and remove the dough filling from inside. Set aside 1-2 tablespoons of the pumpkin filling to use later for the ghost’s eyes. Spoon the remaining pumpkin filling into the cream puffs and place the tops back onto the ghosts. Place two small dots of the pumpkin filling on top of the ghost for the eyes then place the black jelly bean (or chocolate chip) on top. Repeat for each ghost and then dust them with confectioners sugar. Serve immediately.
We love to see your creations, tag us on socials @mrsoldbuckspantry to share. Happy Halloween!