Bite-sized pumpkin profiteroles

November 10, 2008 9:55:39 PM PST
Here's one way to cut some of those holiday calories -- make your sweets bite-sized. Chef Bret Thompson of MILK Restaurant in Los Angeles has been working with "Got milk?" to create some light and not-so-sinful pumpkin profiteroles for the holidays.

Pumpkin Profiteroles with Pie Spice Sauce
These tiny bright orange profiteroles with their powdery tops line up perfectly to incite the temptation of young and old alike. So light and delicious, bet you can't have just one!
Serving Size: 10 (30 Profiteroles, 3 Per Serving)

Ingredients for the Pumpkin Filling:
2 cups nonfat milk
8 egg yolks
1 cup sugar
3 oz. cornstarch
1 cinnamon stick
2 cups roasted pumpkin puree (Can be Substituted with a Canned Pumpkin Puree)

Preparing Pumpkin Puree (Can Be Substituted with Canned Pumpkin Puree):
Take a small pumpkin and cut in half. Scrape out the seeds and wrap in foil. Place in a 350F oven until cooked through and tender about 45 minutes. Remove from oven and allow to cool.

In a heavy-bottomed sauce pan, place milk, yolks, sugar, cornstarch and cinnamon stick. Mix well and place over medium heat and bring to a boil, stirring constantly.

When the sauce thickens, turn the heat down to very low and cook for an additional 5-7 minutes, stirring constantly. Remove from heat, pour onto a shallow container, cover with plastic film and chill well.

Remove skin from pumpkin and puree in blender.

Remove cinnamon stick from the cream mix, add pumpkin puree to cream mix then mix well until smooth. Keep refrigerated.

Ingredients to the Pastry Puffs:
1 cup water
1 cup nonfat milk
1 teaspoon salt
3 ½ oz. butter
10 oz. flour
6 eggs

Preparing Pastry Puffs:
In a heavy sauce pan, place water, milk, salt and butter. Bring to a boil. Whisk in the flour and cook until a heavy paste forms. Cook for 2 minutes then beat in the eggs one by one. Pipe paste using a plain tip onto a parchment lined 9x13 sheet pan, making 30 puffs the size of silver dollars.

Bake in a 350F oven for 25-30 minutes or until golden brown and crunchy.

Preparing Pie Spice Sauce:
2 cups nonfat milk
1 tablespoon cornstarch
½ cup sugar
1 tablespoon pumpkin pie spice

Place milk and spices in a pan and put over medium heat. Mix cornstarch and sugar, whisk into the milk and continue heating until milk boils. Cook over low heat until sauce thickens. Strain and chill well over ice.

Assembly:
Split puffs in half horizontally so you have a top and bottom.

Take a puff, pipe in pumpkin filling (about 1 oz.) and top off with puff.

Pour a generous amount of pie spice sauce on a large plate and place the pumpkin puffs on top of sauce.

Serve profiteroles with a Spiced Hot Cococa:

Spiced Hot Cocoa:
1 quart nonfat milk
1 cup chocolate syrup
4 cinnamon sticks
1/4 teaspoon ginger, dry -- ground
1/4 teaspoon allspice -- ground
pinch nutmeg -- ground
1/2 teaspoon vanilla extract
orange rind -- small piece

Place all of the ingredients, except for the chocolate syrup, in a medium sauce pot and heat over a low flame. Do not boil!! When spiced milk is hot, whisk in the chocolate sauce and serve.

Per serving: 191 calories; 1 g fat Restaurant Info:
MILK
7290 Beverly Blvd
Los Angeles, CA 90036
T: 323 939 6455
Hours: Sunday through Thursday: 9am to 10pm
Friday & Saturdays: 9am to 11pm
For more info: http://www.themilkshop.com | http://www.gotmilk.com

About Chef Bret Thompson:
Bret Thompson is the Executive Chef and Owner of MILK in Los Angeles, CA.

As owner and executive chef, Bret Thompson brings his natural culinary talents and business savvy skills to MILK. Thompson was born and raised in Los Angeles and at the age of 15 realized his passion for food.

After high school, Thompson entered the culinary program at California Culinary Academy in San Francisco, Calif., while working for Aqua Restaurant. After graduation, Thompson worked for Roy Yamaguchi in Hawaii before heading back to Los Angeles to work with Joachim Splichal's Patina Group.

Over the next 10 years, Thompson opened and managed many Patina Group Restaurants. He was named Orange County Chef of the Year in 2002 at Catal Restaurant in Downtown Disney in Anaheim. During this time, Thompson also went to Europe to train under Michelin starred chefs like Martin Beresetegui as well as under Alain Passard of L'Arpege and Bernard Loiseau. Thompson spent the final two years of his Patina tenure as the Corporate Executive Chef, overseeing the company's 28 (at the time) kitchen operations.

Thompson left the Patina group to finally pursue his dream of opening his own business: MILK, Ice Cream Café and Bakeshop. At MILK, Thompson's goal is to serve his customers with quality food products, uncompromised service from well-trained, energetic staff and fabulous ambiance. He believes these are the three key ingredients to ensure a sustainable business and a successful future.


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