Michelin-Starred Cooks Love Thanksgiving Desserts Other Than Pumpkin Pie

Do you crave something savory over sweet? These cream puffs stuffed with butternut squash will satisfy your cravings.

Michelin Thanksgiving desserts

Cream puffs made with butternut squash by Beverly Kim

Beverly Kim


Parachute is served with these cream puffs by Kim, who calls them “cream puffs”. “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.

Begin by cutting the squash in half. Next, remove the seeds. Then cover the squash with aluminum foil, and bake it for 30 minutes. Once the flesh is warm, scoop it out and place it in 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 stated.

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.

Blend the heavy cream until it forms 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. You can then pipe the mixture into your buns.

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