GUILLAUME GALLIOT

Pumpkin, corn, and saffron

HORS D'OEUVRE

30 PERS
TEMPS

-
PRÉPARATION

15 MIN
CUISSON

30 MIN

INGRÉDIENTS

PUMPKIN FILLING
1.5kg Japanese pumpkin
1 onion, sliced
1 clove garlic
Olive oil
2g saffron
Black pepper, freshly ground, to taste
100ml vegetable stock
salt, to taste

PUFFS
3g fresh yeast
700g warm water
70g bread flour
30g cake flour
2g salt

GARNISH
Japanese corn
Saffron flowers

DÉROULÉ DE LA RECETTE

1. PUMPKIN FILLING

1) Preheat oven to 200˚C and line a baking sheet with parchment paper.
2) Peel pumpkin, scoop out seeds, and cube flesh.
3) Brush pumpkin cubes, onion, and garlic with olive oil. Place on prepared baking sheet and roast in oven for 20 minutes; remove and let cool for a few minutes.
4) In a blender, combine roasted pumpkin flesh, onion, garlic, saffron and pepper; blend until smooth.
5) In a nonstick soup pan, add the pumpkin puree and pour in the vegetable stock; add salt.
6) Taste puree and adjust seasonings if necessary.

2. PUFFS

1) Preheat oven to 240˚C.
2) Mix yeast with warm water and let rest for 30 minutes.
3) Mix flours with yeast-water for 6 minutes on low speed and 3 minutes on high speed; add salt and mix for 2 minutes.
4) Rest dough for 1 hour at room temperature.
5) Roll out dough to about 3 mm thick.
6) Cut 5 cm rounds with a cookie cutter.
7) Bake for 2 to 3 minutes.

FINISHING & SERVING INSTRUCTIONS

1) Ladle pumpkin puree into piping bag.
2) Fill puffs.
3) Garnish each one with corn and a saffron flower.

Krug Rosé
28^ème Édition

Acheter

The floral and honeyed nuances of saffron harmonize with the vibrant fruitiness and elegant structure of Krug Rosé 28^ème Édition. The saffron's earthy undertones complement the complexity of the Champagne, enhancing its depth and adding a touch of intrigue to each sip. Furthermore, the subtle spiciness of saffron provides a delightful contrast to the wine's fresh, crisp character.