Cream Puffs with Muirhead  Pecan Pumpkin Butter


For Cream Puffs:
  1 cup water
  ½ cup unsalted butter, softened
  1 cup white flour
  4 large eggs

For Pudding:
  1 box of vanilla pudding
  ¼ cup of Muirhead  Pecan Pumpkin Butter

For Caramel Sauce:
  1 cup white sugar
  1 cup heavy cream

For the cream puffs, preheat oven to 400° F. Line a cookie sheet with parchment paper or baking matt. Boil water and butter in a saucepan. Stir in flour. Cool batter for 3 minutes. Beat in eggs, one at a time. Spoon batter or pipette batter through a pastry tube onto the cookie sheet. Bake for 45 minutes until golden. Makes 8 large puffs. Possible to store in an airtight container for 3 days.

Meanwhile prepare pudding mix according to box directions. Cool. Mix Muirhead  Pecan Pumpkin Butter into cooled pudding mix. Refrigerate.

For the caramel sauce, cook sugar in heavy skillet pan until melted and golden. Gently pour in cream into skillet. Sugar will harden. Cook over moderate heat stirring until caramel is dissolved. Cool to lukewarm.

Just before serving, fill cream puffs with vanilla pudding. Garnish with caramel sauce. Serves 8.

Muirhead  – 2006
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803