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Cabbage Fir Tree with Pumpkin and Grana Padano
Small savory cabbage fir trees filled with a light mousse of pumpkin purée and Grana Padano, perfect for a festive Christmas appetizer.
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Cost Breakdown
Critical Success Points
- • Cooking the choux pastry without boiling the water
- • Gradual incorporation of the eggs
- • Baking until golden
- • Complete cooling before filling
- • Light mixing of the purée and whipped cream
Safety Warnings
- • The water and butter are very hot: handle with care.
- • The oven reaches 180°C: use kitchen gloves.
- • Watch out for splatters when cooking the pumpkin.
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