Pumpkin Cheesecake Cream Puffs

Craquelin:

1. In a medium bowl, combine 25 g (2 tbsp) unsalted butter, softened, 25 g (2 tbsp) brown sugar, 25 g (4 tbsp) Western Family all-purpose flour, and a few drops of orange food coloring. Mix with a rubber spatula until smooth.
2. Roll out the craquelin dough to 1/8-inch in thickness. Use a cookie cutter and cut out 10 2-inch circles. Let the craquelin chill in the freezer while you prep the pastry.

Pâte à Choux:

1. Preheat oven to 350F.
2. In a saucepan, combine 57 mL (1/4 cup) water, 57 mL (1/4 cup) whole milk, 1/2 tsp sugar, 1/2 tsp salt, and 57 g (1/4 cup) unsalted butter. Bring to a light boil, remove from heat, and immediately add in all 70 g (1/2 cup and 2 tbsp) Western Family all-purpose flour. Quickly stir in the flour, using a rubber spatula, and return the saucepan back over medium-high heat.
3. Continue to stir the mixture, without stopping, until the paste is smooth, about 1-2 minutes. It will pull away from the sides of the pan and leave a thin coating of cooked paste on the bottom when ready. The texture should resemble dry mashed potatoes.
4. Transfer the paste to a stand mixer bowl fitted with the paddle attachment. Mix on low for the choux to cool down.
5. While the mixer is running on medium, gradually stream in 110 g (~2 1/2) Western Family large eggs, lightly beaten. Mix until well combined.
6. Transfer the pâte à choux to the prepared piping bag with a round tip. Pipe out 10 choux mounds onto the prepared baking sheet, leaving roughly 2 inches between each puff. If you are making choux with a craquelin top, this is when you want to add the craquelin to the choux mounds.
7. Place the baking sheet in the oven and immediately bake choux puffs for 35 minutes. Rotate the baking sheet and turn down the oven to 325F, then bake for 10 minutes more until choux are deeply golden. Remove from the oven and set on a cooling rack to cool.

Pumpkin Cheesecake Filling:

1. Place 135g (1/2 cup) Western Family pumpkin purée into a bowl lined with a paper towel. Using a second paper towel, pat pumpkin puree dry. You should have ~85g (about 4 tbsp) of pumpkin puree left after removing all the excess water. Set aside.
2. In a bowl of a standing mixer fitted with a whisk attachment, whisk 240 g (1 cup) heavy whipping cream until medium peaks form, about 2-3 minutes. Transfer whipped cream to another bowl.
3. In a bowl of a standing mixer fitted with a paddle attachment, beat 226 g (1 block) Western Family cream cheese, room temperature on medium-high speed until fluffy, about 2-3 minutes. Add pat-dried pumpkin puree, 90 g (3/4 cup) confectioner's sugar, 1 tsp Western Family pure vanilla extract, 1/4 tsp Western Family ground cinnamon, and 1/4 tsp salt. Beat until combined.
4. With a rubber spatula, fold in whipped cream into the cream cheese mixture.
5. Transfer mixture to a piping bag fitting with a piping tip.

Assembly:

1. Cut off the top of the choux with a serrated knife.
2. Pipe the choux cavity with pumpkin cheesecake filling.
3. Top the cream puff with the other choux half like a hat.
4. Serve immediately.