Cabbage Fir Tree with Pumpkin and Grana Padano

Ingredients

• 250 ml Water (for the choux pastry)
• 0,5 c. à café Fine salt
• 100 g Unsalted butter (unsalted, cut into cubes)
• 1 c. à café Sugar (to give a golden colour to the choux)
• 150 g All-purpose flour
• 4 pcs Eggs (large, at room temperature)
• 300 g Pumpkin (peeled, seeded and diced)
• 200 ml Heavy cream (minimum 30% fat)
• 50 g Grated Grana Padano (finely grated)

Instructions

1. Prepare the choux pastry

   In a saucepan, bring the water, butter, salt and sugar to a medium heat. As soon as the butter melts, remove from the heat and add the flour all at once. Stir vigorously with a spatula until a smooth dough forms that pulls away from the sides.

   Time: PT15M

2. Incorporate the eggs

   Return the saucepan to low heat for 1 minute to slightly dry the dough. Transfer the dough to the mixer bowl, add the beaten eggs (one at a time) whisking until each addition is fully incorporated and the dough is supple but not liquid.

   Time: PT5M

3. Shape and bake the choux

   Transfer the dough to a piping bag. On a baking sheet lined with parchment paper, place small spaced piles. Create a small indentation in the centre with a wet finger to form the tree shape. Lightly brush with beaten egg or grated Grana Padano for the crust. Bake for 30 minutes at 180°C until golden.

   Time: PT30M

   Temperature: 180°C

4. Cook the pumpkin

   Bring a large pot of salted water to a boil, add the pumpkin dice and cook 12‑15 minutes until tender.

   Time: PT15M

5. Make the pumpkin purée

   Drain the pumpkin, return it to the saucepan and blend into a smooth purée using an immersion blender.

   Time: PT5M

6. Whip the cream with Grana Padano

   Whisk the heavy cream until soft peaks form, add the grated Grana Padano and continue whisking until a light texture is achieved.

   Time: PT5M

7. Combine purée and cream

   Gently fold the pumpkin purée into the cheese‑whipped cream, lifting the mixture to keep it airy.

   Time: PT3M

8. Fill the choux

   Once the choux are completely cooled, pierce the bottom of each choux with the piping tip and generously fill them with the pumpkin‑cheese mousse.

   Time: PT10M

9. Assemble the Christmas tree

   Arrange the filled choux in a tree shape on a platter, sprinkle additional grated Grana Padano on top to mimic snow.

   Time: PT5M

10. Rest before serving

    Let rest for 20 minutes at room temperature so the filling sets.

    Time: PT20M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Fine salt: sea salt
• Instead of Unsalted butter: vegetable margarine
• Instead of Sugar: cane sugar
• Instead of All-purpose flour: type 45 wheat flour
• Instead of Eggs: organic chicken eggs
• Instead of Pumpkin: butternut squash
• Instead of Heavy cream: whipping cream
• Instead of Grated Grana Padano: Parmesan, Pecorino

Equipment Needed

• Saucepan
• Wooden or silicone spatula
• Mixing bowl
• Immersion blender or blender (optional)
• Piping bag with plain tip
• Baking sheet
• Parchment paper
• Cooling rack (optional)
• Oven

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use clarified butter for an even lighter choux pastry.
• Lightly dust with sweet paprika on top for a festive colour touch.
• For a stronger flavor, add a pinch of nutmeg to the pumpkin purée.

Troubleshooting

Storage

Refrigerator: Store the filled choux in an airtight container for up to 2 days in the refrigerator.

Freezer: Unfilled baked choux freeze for 1 month; thaw in the refrigerator before filling.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Bake the choux the day before and keep them refrigerated; they stay crisp.
• Prepare the pumpkin purée and whipped cream separately, then assemble just before filling.
• The tree assembly can be done 30 minutes before serving.