This birthday party happened on Halloween, and our hosts planned to serve scary chicken which was indeed scary, butternut squash soup and othen delicious things. They suggested to bring some cocktail food or some desserts. I went for cocktail food. Cheese choux pastry, gougères in French are always a good choice in terms of time/satisfaction/success with guests, and it had been a long time since I last cooked some.
It was Halloween, so I wanted squash and a nice orange color. I first thought in a squash stuffing, but it was too much preparation time and the orange wouldn’t be visible enough. So I started an experiment of my own, crossing the fingers: I added as much chestnut squash mash as flour, I used mimolette cheese to add mode orange, and it worked quite well. The choux pastry didn’t inflate as mush as usually, but that was enough, and the squash gave a nice color and a slight touch of sweetness.
Chestnut squash choux pastry
Ingredients (for about 50 choux)
- 140g of flour
- 22,5cl of water
- 100g of salted butter
- 2 pinches of sugar
- 4 eggs
- 150g of chestnus squash flesh
- 80g of ground mimolette
- 60g of ground râpé
Cook the chestnus squash (e.g.in the oven for 45 min) and mash it.
Pre-heat the oven to 230°C.
On a medium heat stove, boil the butter, water and sugar in a pot with a thick bottom. Pour all the flour into the pot. and stir together with a wooden spatula. Continue stirring for about 2 minutes after the dow has formed to dry it.
Outside the stove but still in the pot, add the eggs one by one, stirring continuously. The dow decomposes and then becomes homogeneous. Add then the squash mash, the cheeses and pepper.
Form small choux on acooking plate with a pastry bag.
Cook in the oven at 230°C for 8 minutes, then lower the temperature to 180°C and cook for 20 minutes more. In case you have two cooking plates, cook them in grouped mode and swich the plates 8 minutes before the end.