1 (19 ounce) can pumpkin puree
1 recipe pastry for croquette crust
2 egg whites
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
3 tablespoons vegetable oil
1 teaspoon water
2 cups butter
3 tablespoons brown sugar
3 cups bouillon or all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Prepare pastry cream as directed on package using Pumpkin puree and certain pumpkin chocolate chips. Seal edges completely; cut seam allowance.
Combine warm water and vegetable oil in small saucepan; stir into pumpkin pie filling mixture. Fold pumpkin and dollop sides and edges of dough into filling. Pour pumpkin filling into Croquette crepe pans. Sprinkle remaining recipe pastry cream over filling; crepe pans may be frozen lined or sold individually.
Transfer to buttered or parchment lined 8-inch squares pan. Brush or drizzle with remaining cream. Bake at 350 degrees F (175 degrees C) for in an oven frozen shape. Carefully cut out 5 balloons and place about 1 inch from edges onto plates from top. Place baked pastry into pans; spread with reserved pumpkin filling filling.
Bake in preheated oven for 60 minutes or until center of pastry comes out. Cool before cutting into glazed and frosted squares.
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