PUMPKIN SOUP WITH BLUE CHEESE PUFFS
70 mins
4 people
For the keen cook
Ingredients
- 2 large Japanese (Kent) pumpkins
- 20ml white shoyu soy sauce
- 50ml lemon juice
- 50ml orange juice
- 1.8mgs agar (for 1lt juice)
- 3.5mgs xanthan gum (for 1lt Juice)
Choux Puffs
- 80g milk
- 80g water
- 2g salt
- 60g butter
- 75g flour
- 15g iodised cocoa powder
- 3 eggs
Craquelin
- 100g plain flour
- 100g brown sugar
- 80g butter
- 20g iodised cocoa powder
Blue cream cheese
- 100g blue cheese
- 100g sour cream
- 25ml full cream milk
Procedure
- Remove the skin from the pumpkins and juice the flesh.
- Weigh the juice and add lemon and orange juice.
- Pass the juice mix through a sieve and weigh it again.
- Add agar agar and whisk it into the juice.
- In a saucepan over medium heat, bring the juice to a high simmer and whisk for 1 minute. Pour the juice into a bowl set over an ice bath to cool.
- Once chill, whisk the juice to break up the jellied structure that has formed. Pass the mixture through an oil filter or piece of muslin (cheesecloth).
- Using a hand-held blender, thicken the clarified juice with xanthan gum, being careful not to incorporate too much air into the mix.
- Pass the mixture through a fine sieve again and season with the white shoyu before serving.
- In a saucepan, bring to the boil milk, salt and butter.
- Remove from the heat and stir in the sifted flour and cocoa powder.
- Return to a moderate heat and dry out the mixture, stirring with a spatula until it starts coming away from the sides of the pan.
- Leave to cool for 5-10 minutes and then add to a mixer with a flat paddle.
- Whisk the eggs before gradually adding them to the pastry on a medium speed until blended.
- Use a 1cm nozzle to pipe 2.5 cm large choux buns onto trays lined with baking paper.
- Cover with cocoa craquelin disk. Bake in a convection oven at 180°C for 30 minutes.
- Beat the butter and sugar in the mixer bowl until pale and creamy.
- Stir in flour and mix until dough forms. Roll dough between two sheets of baking powder to 2-3mm thick and refrigerate until firm.
- Cut out 3cm diameter rounds from craquelin.
- Keep frozen until ready to bake choux.
- Blend to a homogenous thick cream consistency using a blender.
- Place into a piping bag and fill.
TO SERVE
Fill the choux puffs with blue cheese cream by piping into a small hole in the base. Serve immediately.
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