½cupInternational Delight® Pumpkin Pie Spice Coffee Creamer
Glaze
¼cupInternational Delight® Pumpkin Pie Spice Coffee Creamer
⅛cupcorn syrup
10soft caramels
1cupconfectioners sugar, sifted
Instructions
Pate a Choux
Preheat oven to 425°F. Line a baking sheet with silpat or parchment paper.
In a small saucepan, add the butter, sugar, water, cinnamon, nutmeg, and ginger. Heat to boiling. Remove from heat and immediately add the flour. Stir with a wooden spoon until a dough forms. Return to heat and continue stirring for 30 seconds.
Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. On medium speed, add the eggs one at a time until combined, scraping down the sides as necessary.
Transfer the dough to a pastry bag fitted with a large round tip. Pipe logs about 4-inches long onto the prepared baking sheet, spacing about 2 inches apart. If there are any thin spikes from the dough, use a fingertip dipped in water to gently flatten the spike. Whisk together the remaining egg and 2 teaspoons of water and brush over the dough logs.
Bake for 15 minutes. Reduce the oven temperature to 375°F, rotate the pan, and continue baking for 15-20 minutes until golden brown. Allow to cool on the baking sheet for 10 minutes before transferring to a cooling rack to completely cool.
Filling
In the bowl of a stand mixer fitted with the whisk attachment, combine the ingredients and whip on high until soft peaks form.
Glaze
In a small saucepan, heat the creamer and corn syrup over medium-low heat until boiling. Reduce to low and add the caramels. Stir until smooth. Add the sugar in small increments until smooth.