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
100mls white wine
Method
Blue cheese choux puffs
- Preheat the oven to 200°C
- Whisk the egg yolk and two whole eggs together
- In a medium saucepan, bring the butter and water to the boil
- Add in plain flour, sugar and salt
- Using a wooden spoon, stir vigorously until the flour thickens and the dough is coming away from the sides of the pan
- Transfer the mix to the mixer with a paddle attachment. On a medium speed, beat for 30 secs to release some of the heat
- 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
- Transfer the mix to a piping bag with a 1cm star nozzle
- Pipe paste, approximately 2cm in diameter. Leave space between each to allow for the choux to rise
- Gently dab egg wash on to each
- Bake for 10 mins or until golden brown and dry inside
Pumpkin soup
- 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
- 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
- Add the salt, pepper and nutmeg into the saucepan. Then add the pumpkin and cook until it starts to turn golden
- Add the wine to the mixture and cook until reduced to a syrup consistency
- Add the stock and reduce the heat to a low simmer. Cook for 45 mins or until the pumpkin is very soft
- For safety, allow the soup to cool a little then transfer in batches to a high- speed blender
- Pass through a very fine sieve and season with extra salt to taste
To serve Blue cheese choux puffs
- Blend Gorgonzola & cream together
- Fill the Choux puffs with a small piping nozzle through the base of the puff