Blue cheese choux puffs
- Preheat the oven to 200°C
- Whisk the egg yolk and two whole eggs together in a medium saucepan, bring the butter and water to the boil.
-Add in the plain flour, sugar and salt using a wooden spoon, stir vigorously until the flour thickens and the dough is coming away from the sides of the pan.
- Transfer the mix to a mixer with a paddle attachment.
- On a medium speed, beat for 30 secs to release some of the heat, slowly add the egg mix in a thin stream. The mix should be smooth and glossy with a slight elasticity. If mix is too dry, add in slightly more egg.
- Transfer the mix to a piping bag with a 1cm star nozzle
- Pipe the paste into balls, approximately 2cm in diameter. Leave space between each to allow for the choux to rise. Gently dab egg wash on to each and bake for 10 mins or until golden brown and dry inside
- Cut the pumpkin into large wedges. Once cut, carefully remove the seeds followed by the skin. Then cut the pieces of pumpkin into 2cm cubes
- Heat a heavy based saucepan over a moderate heat. Place the butter into the saucepan then add the onion and garlic in the butter until translucent
- Add the salt, pepper and nutmeg into the saucepan. Then add the pumpkin and cook until it starts to turn golden
- Add the wine to the mixture and cook until reduced to a syrup consistency
- Add the vegetable stock and reduce the heat to a low simmer.
- Cook for 45 mins or until the pumpkin is very soft
- For safety, allow the soup to cool a little then transfer in batches to a high- speed blender
- Pass through a very fine sieve and season with extra salt to taste