Roasted Pumpkin Strudel #shorts #youtubeshorts #recipe #

By Bruno Albouze · 180 min

Ingredients

Instructions

1. Cover the pumpkin guts with milk, add star anise, orange zest and a pinch of salt. Bring to a boil, then cook 25 minutes on medium-low. Turn off the heat, cover and let stand 20 minutes or longer.
2. Blend the milk mixture until smooth, then strain through a fine sieve, discarding the solids.
3. Blend the strained milk with the roasted squash flesh and cold heavy cream until thick. Season with salt and pepper.
4. Preheat the oven to 175°C (345°F) fan. Season the squash flesh with grey salt, place skin side up on a lightly greased tray and roast until tender.
5. Cut the roasted squash into chunks and pulse the flesh and skin in a food processor with the goat cheese. Season with salt, pepper and maple syrup to taste.
6. Spread the filling on a clean tray and roast 35 minutes at 160°C (330°F). Crisscross with a spatula and spread over the cooked chestnuts to cool faster; set aside.
7. Cook peeled chestnuts in chicken stock for 30 minutes until fork-tender. Drain, keeping the stock.
8. Lay a filo sheet, brush with melted butter, add a second sheet and brush, then a third and brush. Pipe about 500 g of filling in a thick rope, roll into a tight squared log and brush with butter. Repeat for 3 logs.
9. Cut each log into four 125 g mini bûche pieces with a serrated knife.
10. Clean the leeks: trim dark green leaves, halve lengthwise twice from the root, slice into thin half-moons, swirl in lukewarm water, let sit 10 minutes, lift out and repeat until no grit remains. Drain.
11. Melt the duck fat over low heat in a sauté pan, add the leeks, cover and cook gently about 10 minutes. Uncover, season with salt and pepper, increase heat slightly and cook 10 more minutes, stirring. Off the heat, stir in parmesan.
12. Preheat the oven to 160°C (330°F) fan. Sear each strudel in clarified butter or duck fat 2 minutes per side, then finish in the oven for 10 minutes. Cut each into 3 towers per serving.
13. Spoon the sauce onto the plate, top with braised leeks and hot strudel towers, and garnish with reheated chestnuts and crushed hazelnuts.

Summarized from Bruno Albouze's video. Watch it for the details.

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CheeseMilkCreamParmesan cheeseHeavy creamCoconut milkOrangePumpkin