Butternut whipped cream puffs
Preparation
- For a dozen of puffs. Preheat oven to 180°C. In a saucepan, bring the water, milk, butter, salt and sugar to a boil. Once boiling, remove the pan from the heat, add the flour, and stir briskly with a wooden spoon.
- Return to the heat and dry out the dough, stirring continuously until a thin film forms at the bottom of the pan.
- Remove from heat and add eggs one at a time, blending each time. Pour the choux pastry into a piping bag and poach 10 choux on a baking sheet covered with parchment paper. Place pieces of crushed hazelnuts as a topping, and bake for 35 minutes.
- In a bowl, mix the ricotta with the chopped lemon. Whip the cream until it is stiff.
- In a bowl, mix the butternut puree and the whipped cream gently as for a chocolate mousse. Season with salt and pepper if necessary.
- Cut the puffs in half crosswise. Garnish the base of the puffs with the ricotta and lemon confit. Poach the butternut whipped cream on top and close the puffs with their caps.
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Ingredients
For the choux pastry :
60 g of flour
50 g of water
50 g of milk
45 g of butter
2 eggs
1 g of salt + 1 g de sugar
1 handful of hazelnuts
For the filling :
225 g of cold butternut purée
20 cL of liquid cream
125 g of ricotta cheese
1 small candied lemon in brine
Salt, pepper
