Spinach and Pumpkin Custard Cream Puffs
A cream custard made with spinach and pumpkin purée, piped onto fluffy choux shells.
Ingredients
flour
70 g
unsalted butter
55 g
milk
4 tbsp
water
4 tbsp
salt
1 pinch
eggs
3
flour (for custard)
30 g
egg yolks (for custard)
3
fine sugar (for custard)
55 g
milk (for custard)
250 ml
vanilla oil (or 6 cm vanilla bean)
a pinch
unsalted butter (for custard)
5 g
spinach
1/2 handful
water (for boiling spinach)
1 tbsp
frozen pumpkin
1
water (for boiling pumpkin)
1 tbsp
Instructions
1
Preliminary Preparation
Preheat the oven to 200°C and line a baking tray with parchment paper.
2
Making the Choux Pastry
In a saucepan, combine the butter, milk, water, and salt over medium heat. Stir with a wooden spatula until the butter is completely melted.
3
Making the Choux Pastry
Once boiling, remove from heat and quickly stir in the flour.
4
Making the Choux Pastry
Once the flour is fully incorporated, return to medium heat and stir until the dough comes together and a thin film forms on the bottom of the pan. Be careful not to burn the dough.
5
Making the Choux Pastry
Transfer the dough from Step 3 to a mixing bowl. While still warm, gradually add 2 beaten eggs, mixing with a hand mixer after each addition.
6
Making the Choux Pastry
After Step 4 is well mixed, beat the remaining 1 egg and add it gradually (about half a tablespoon at a time), lifting the dough with a wooden spatula to check the consistency. Stop adding egg when the dough falls in a slow triangular shape with medium thickness.
7
Piping and Baking
Transfer the dough to a piping bag fitted with a 1.5 cm round tip. Pipe rounds 3-4 cm in diameter, spaced 3-4 cm apart. Twist the tip to cut off the dough when piping is nearly complete.
8
Piping and Baking
Dip your fingertip in water and smooth down any peaks on the piped dough.
9
Piping and Baking
Lightly spray with water and bake in a 200°C oven for 15-18 minutes. Reduce the temperature to 170°C and bake for another 5-8 minutes. Once done, close the oven door and let sit for 5 minutes, then transfer to a wire rack to cool completely.
10
Making the Custard
In a bowl, combine the egg yolks and fine sugar. Whisk with a hand mixer until pale and creamy.
11
Making the Custard
Heat the milk in a microwave-safe container covered with plastic wrap for 1 minute 30 seconds to 2 minutes. Add to the mixture from Step 9 and whisk until smooth.
12
Making the Custard
Cover the mixture from Step 10 with plastic wrap and microwave for another 2 minutes 30 seconds.
13
Making the Custard
Add the flour, butter, and vanilla oil to the mixture from Step 11 and stir until smooth.
14
Making the Custard
Pour the mixture from Step 12 onto a tray, spread it out, cover with plastic wrap, and refrigerate briefly after it has cooled.
15
Preparing the Vegetables
Boil the spinach in salted water until very tender, then blend with water in a blender until smooth.
16
Preparing the Vegetables
Peel the pumpkin, place it in a microwave-safe container with water, cover with plastic wrap, and microwave for 2 minutes. Mash with a masher.
17
Preparing the Vegetables
Divide the mixture from Step 13 into 2 equal portions. Add the vegetables from Step 14 and Step 15 to each portion (use only 1 tablespoon of Step 14). Stir with a hand mixer until smooth. Transfer each to a piping bag fitted with a 1 cm round tip.
18
Filling the Cream Puffs
Using a small knife, cut the top 1/3 off the cream puffs from Step 8. Pipe in the cream from Step 16 and replace the tops.
