Craving something savory instead of sweet? These cream puffs filled with butternut squash will hit the spot.
Kim serves these cream puffs at Parachute and calls them “to die for.”
To make the squash cream, you’ll need two to three squashes — Kim recommends kabocha, a type of round winter squash also known as Japanese pumpkin that tastes like a cross between a pumpkin and sweet potato — 2 cups of light brown sugar, 1 teaspoon of vanilla paste, 1 quart of heavy whipping cream, and 6 sheets of gelatin.
Start by cutting the squash in half and removing the seeds. Cover the flesh with aluminum foil and roast it for 30 minutes. Then scoop the flesh out while it’s still warm and throw it into a food processor.
Add the brown sugar and vanilla paste and continue processing for a few minutes until the squash purée is “smooth and no visible lumps remain,” Kim said.
Then strain your purée into a saucepan and reheat it, adding the hydrated gelatin sheets when it’s just under boiling. Stir until the gelatin has completely melted into the purée, then spread your mixture onto a sheet pan and put it in the fridge.
Whip your heavy cream into soft peaks. Once your squash purée is cool to touch, fold it into the whipped cream and put it back into the fridge for 15 minutes. Then just pipe the mixture into your buns.
Courtesy By INSIDER