SPICED PUMPKIN CHOUX

Pastry recipe / by Michael Laiskonis

1. Pâte à Choux
Ingredients Place the milk, water, sucrose, salt, and butter in saucepan and bring to
Whole milk - 125g a rolling boil.

Water - 125g Remove from heat and stir in the flour until combined; return to heat
and cook for 1-2 minutes until a smooth mass has formed.
Sucrose - 15g
Transfer to the bowl of a stand mixer fitted with the paddle attachment.
Salt - 2g
Beat the mixture until slightly cooled; incorporate the eggs in the small
Butter - 100g amounts.

Flour - 150g Transfer the paste to a pastry bag and deposit into silicon hemisphere
forms. Freeze.
Egg - 4
Unmold and top each frozen choux with a disc of the Choux Sablée
(cut slightly larger than the frozen choux). Gently warm the surface with
a heat gun, allowing the sablée to evenly drape the choux. Temper to
room temperature.

Place in a 340˚F/170˚C oven and bake for five minutes. Reduce the heat
to 320˚F/160˚C and continue to bake an additional five minutes. Reduce
heat to 300˚F/150˚C and finish baking until golden and dry,
approximately 10-15 minutes.

When completely cool, fill each choux puff with the Spiced Pumpkin
Pastry Cream and dust with confectioner’s sugar.

2. Choux Sablée
Ingredients Place all ingredients in the bowl of a stand mixer fitted with paddle; mix
Butter - 100g on low speed just until combined, adding a small amount of water if
necessary.
Sucrose - 65g
Roll the dough between two sheets of acetate cut to approximately
Brown sugar - 60g
30cm by 40cm. Freeze.
Flour - 125g

Salt - 2g
 3. Spiced Pumpkin Pastry Cream
Ingredients Combine the milk, Boiron Pumpkin Purée, vanilla, and spices in a sauce
Frozen vegetable purée pan and bring to a boil.
100% : Pumpkin - 250g
In a medium mixing bowl, whisk together the egg yolks, sucrose, and
Whole milk - 750g corn starch. Temper in the hot milk and pumpkin mixture.

Vanilla pod - 1 Return to heat and bring just to a boil, stirring continuously. Remove
from heat and add hydrated gelatin; cool in a mixer with the paddle
Cinnamon (powder) - 0,5g
attachment and add butter. Chill.
nutmeg (powder) - 0,25g
In this step
Ground ginger - 0,25g

Egg yolk - 120g

Sucrose - 200g

Corn starch - 48g

Gelatine (sheet) - 2
Butter - 60g
Frozen vegetable purée
100% : Pumpkin
Frozen vegetable
purées