Spiced Pumpkin Choux

Pastry recipe
Michael Laiskonis

Michael Laiskonis

Pastry Chef
Michael Laiskonis was named Creative Director of New York City’s Institute of Culinary Education in 2012. Previously Executive Pastry Chef Le Bernardin for eight years, his pastry philosophy manifests...
  1. Pâte à Choux


    • Whole milk - 125g
    • Water - 125g
    • Sucrose - 15g
    • Salt - 2g
    • Butter - 100g
    • Flour - 150g
    • Egg - 4

    Place the milk, water, sucrose, salt, and butter in saucepan and bring to a rolling boil.

    Remove from heat and stir in the flour until combined; return to heat and cook for 1-2 minutes until a smooth mass has formed.

    Transfer to the bowl of a stand mixer fitted with the paddle attachment. Beat the mixture until slightly cooled; incorporate the eggs in the small amounts.

    Transfer the paste to a pastry bag and deposit into silicon hemisphere forms. Freeze.

    Unmold and top each frozen choux with a disc of the Choux Sablée (cut slightly larger than the frozen choux). Gently warm the surface with a heat gun, allowing the sablée to evenly drape the choux. Temper to room temperature.

    Place in a 340˚F/170˚C oven and bake for five minutes. Reduce the heat to 320˚F/160˚C and continue to bake an additional five minutes. Reduce heat to 300˚F/150˚C and finish baking until golden and dry, approximately 10-15 minutes.

    When completely cool, fill each choux puff with the Spiced Pumpkin Pastry Cream and dust with confectioner’s sugar.

  2. Choux Sablée


    • Butter - 100g
    • Sucrose - 65g
    • Brown sugar - 60g
    • Flour - 125g
    • Salt - 2g

    Place all ingredients in the bowl of a stand mixer fitted with paddle; mix on low speed just until combined, adding a small amount of water if necessary.

    Roll the dough between two sheets of acetate cut to approximately 30cm by 40cm. Freeze.

  3. Spiced Pumpkin Pastry Cream


    • Frozen vegetable purée 100% : Pumpkin - 250g
    • Whole milk - 750g
    • Vanilla pod - 1
    • Cinnamon (powder) - 0,5g
    • nutmeg (powder) - 0,25g
    • Ground ginger - 0,25g
    • Egg yolk - 120g
    • Sucrose - 200g
    • Corn starch - 48g
    • Gelatine (sheet) - 2
    • Butter - 60g

    Combine the milk, Boiron Pumpkin Purée, vanilla, and spices in a sauce pan and bring to a boil.

    In a medium mixing bowl, whisk together the egg yolks, sucrose, and corn starch. Temper in the hot milk and pumpkin mixture.

    Return to heat and bring just to a boil, stirring continuously. Remove from heat and add hydrated gelatin; cool in a mixer with the paddle attachment and add butter. Chill.

    In this step

    Frozen vegetable purées

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