There can never be too many pumpkin recipes! Which is why we’re showing you how to make scrumptious choux pastry filled with orange-colored cream, perfect for an autumnal appetizer and excellent when paired with a good glass of crisp Prosecco. Complete your appetizer with a cutting board of thickly sliced mortadella cut into small cubes or a plate of chopped Parmigiano Reggiano.
The recipe for pumpkin choux pastry
Take 21 ounces of cleaned and peeled pumpkin or similar orange squash, slice it, and place it on baking pan covered with baking paper, drizzle it with extra virgin olive oil and a pinch of salt, then bake at 350°F for 30 minutes. When ready, blend it and set it aside. In a small saucepan, melt 1 3/4 ounces of fontina cheese with 1/2 cup of fresh cream and a dash of milk. Once the cheese has melted, add 1 tablespoon of cornstarch and continue stirring until the cream is uniform. Meanwhile, prepare the choux pastry for the puffs: in a saucepan, melt 2 ounces of butter in 1 cup of water. When the water begins to boil add 4 1/2 ounces of sifted Italian 00 flour and whisk to eliminate lumps. Stir until the dough no longer sticks to the bottom of the pan, then place it in a bowl and let cool. Add 3 eggs, one at a time, and stir each one until well blended before adding another. Put the dough in a pastry bag and make small balls on a baking pan lined with baking paper. Bake at 350°F for 30 minutes, then let the pastry cool. Once cold, delicately cut the base of the pastry, fill with the blended pumpkin, then reposition the base. Place them on a serving dish and cover with the fontina fondue.