PUMPKIN SOUP AND CHOUX PUFFS

90 mins 90 mins
4 people 4 people
Medium Medium
This recipe is part of Mark Best's Winter Warmer set menu
PUMPKIN SOUP AND CHOUX PUFFS
Ingredients

Blue cheese choux puffs

  • 50g butter
  • 125g water
  • 75g plain flour
  • 1/4 tsp salt
  • 1/2 tsp sugar
  • 1 egg yolk
  • 2 whole [50gm] eggs
  • 1 egg, extra (for adjustment and egg wash)
  • 100g Gorgonzola
  • 100ml pouring cream


Pumpkin soup

  • 1kg ripe Queensland blue pumpkin
  • 1 onion, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 200g salted butter
  • 1 tsp salt
  • 1⁄2 tsp freshly ground white pepper
  • 1⁄4 tsp freshly grated nutmeg
  • 100ml white wine
Procedure

Blue cheese choux puffs

  1. Preheat the oven to 200°C
  2. Whisk the egg yolk and two whole eggs together
  3. In a medium saucepan, bring the butter and water to the boil 
  4. Add in plain flour, sugar and salt
  5. Using a wooden spoon, stir vigorously until the flour thickens and the dough is coming away from the sides of the pan
  6. Transfer the mix to the mixer with a paddle attachment. On a medium speed, beat for 30 secs to release some of the heat
  7. Slowly add the egg mix in a thin stream. The mix should be smooth and glossy with a slight elasticity. If mix is too dry, add in slightly more egg
  8. Transfer the mix to a piping bag with a 1cm star nozzle
  9. Pipe paste, approximately 2cm in diameter. Leave space between each to allow for the choux to rise
  10. Gently dab egg wash on to each
  11. Bake for 10 mins or until golden brown and dry inside


Pumpkin soup

  1. Cut the pumpkin into large wedges. Once cut, carefully remove the seeds followed by the skin. Then cut the pieces of pumpkin into 2cm cubes
  2. Heat a heavy based saucepan over a moderate heat. Place the butter into the saucepan then add the onion and garlic in the butter until translucent 
  3. Add the salt, pepper and nutmeg into the saucepan. Then add the pumpkin and cook until it starts to turn golden
  4. Add the wine to the mixture and cook until reduced to a syrup consistency 
  5. Add the stock and reduce the heat to a low simmer. Cook for 45 mins or until the pumpkin is very soft
  6. For safety, allow the soup to cool a little then transfer in batches to a high- speed blender 
  7. Pass through a very fine sieve and season with extra salt to taste

TO SERVE

Blue cheese choux puffs

  1. Blend Gorgonzola & cream together
  2. Fill the Choux puffs with a small piping nozzle through the base of the puff

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