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Sapin de choux au potimarron et Grana Padano
Des petits sapins de choux salés, garnis d'une mousse légère à la purée de potimarron et au Grana Padano, parfaits pour un apéritif festif de Noël.
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Cost Breakdown
Critical Success Points
- • Cuisson de la pâte à choux sans faire bouillir l'eau
- • Incorporation progressive des œufs
- • Cuisson au four jusqu'à dorure
- • Refroidissement complet avant le fourrage
- • Mélange léger de la purée et de la crème fouettée
Safety Warnings
- • L'eau et le beurre sont très chauds : manipuler avec précaution.
- • Le four atteint 180°C : utiliser des gants de cuisine.
- • Attention aux éclaboussures lors de la cuisson du potimarron.
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