Equipment
- 250 ml water
- 150 gm flour
- 60 gm butter
- 3 eggs
- 150 gm pumpkin pulp
- For the cream puff filling:
- 500 gm pumpkin pulp
- 1 sprig of rosemary
- Pumpkin seed oil Benvolio
- 100 ml Milk
- Salt & Pepper
Instructions
- Preparation:Cut the pumpkin in half and remove the seeds, wrap it in aluminum foil and bake at 180°C in a fan oven for 15 minutes. Remove the pumpkin and let it cool before removing the peel and cutting it into cubes.
- Place the cut cubes in a saucepan with the milk and rosemary and cook, stirring occasionally, until the pumpkin breaks down and becomes a cream, about 15 minutes.
- Preparation of the cream puffs:In a saucepan, melt the butter in 250 g of water, and when it boils, add the cheese and mix well.
- Add the flour and mix vigorously until the dough comes away from the edges of the pan.
- Create a ball with the dough, transfer it to a bowl with high sides and let it cool.
- Add an egg, making sure it is well mixed before adding a part of the pumpkin pulp.
- Continue incorporating the remaining eggs and pumpkin pulp, always waiting until they are well incorporated before adding the next ones.
- Work the dough until it is creamy and homogeneous.
- Transfer the dough into a piping bag and create puffs of about 4 cm in diameter on a baking tray lined with baking paper.
- Cook initially in the ventilated oven at 200°C for 25 minutes, then lower the temperature to 180 and continue cooking in static mode for another 10 minutes. Remove from the oven and let cool
- Preparation of the pumpkin cream:Take the previously made pumpkin and milk cream, add the cheese and mix well.
- Place the mixture in a piping bag and fill the savory puffs previously cut in half with a knife
- Fill and close the cream puffs before serving them.
Notes
These Benvolio Pumpkin Seed Oil Cheese Puffs will make an original and delicious addition to any mystery party. Enjoy your meal! 
