French inspired pampoen poffertjies

I say "French inspired " because I use choux pastry to mix with my pumpkin purée so it give me a light fritter.

Ingredients:

For the pumpkin purée;
750g pumpkin
1 tsp salt
1 tsp cinnamon powder
2 tbsp corn flour.

For the Choux pastry;
120ml water
100g butter
1 pinch salt
20g white sugar
125g cake flour
4 whole eggs

Watch the video for the process and remember to let the pastry cool down before adding your first egg in.
No-one likes scrambled eggs in their pastry...

Enjoy!