Pumpkin cream puffs with chocolate sauce
Instructions
Cut the pumpkin into pieces rather big and put them in the oven at 180 degrees for about 20 minutes, until the flesh has softened enough.
Private pumpkin seeds, passed the pulp through a sieve and put it in a container.
When the pulp is cooled add the flour, sugar, lemon rind and baking powder.
Stir.
Put on the heat a pan with plenty of oil and then pour the mixture in spoonfuls.
When the cream puffs are golden drain them and put them on paper towels.
Covered the upper part of each Choux pastry with a teaspoon of Nutella and dust with icing sugar.
Ingredients and dosing for 8 persons
- 1500 g of pumpkin
- 40 g of sugar
- 2 eggs
- 100 g of flour
- == 1 lemon (zest)
- 1/2 teaspoon of yeast
- Frying oil
- Nutella
- Icing sugar