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Pumpkin Eclairs (ala)
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Description: A Wild Flour Thanksgiving tradition! Pate a choux is piped and then baked to a golden brown shell for this decadent dessert. The light and flakey shells are then filled with pumpkin crème and topped with a whipped cream cheese icing.
Wild Flour Bakery bakes artisan breads and pastries out of their bakery in Northeast Philadelphia. This husband and wife team opened their business in 2003 and have been baking amazing goodies ever since. The duo has expanded over the years and now participates in open air markets around the Philly area, produces a large array of breads & pastries as well as special occasion cakes. Wild Flour uses wholesome ingredients and no preservatives. They bake 7 days a week to provide the freshest product possible!