1. To make the cream puffs, bring the water to the boil in a pan with the salt and butter. Add all the flour at once and immediately stir with a wooden spoon until smooth. Continue beating hard until the mixture forms a lump and the bottom of the pan is covered with a white skin. Take the pan off the hob, tip the paste into a bowl and allow it to cool slightly. Beat the eggs and work them gradually into the paste. Purists use a wooden spoon with a hole in it. Everyone else does their best with the kneading hook on the hand mixer. Beat the paste until it is smooth and glossy. It should tear from the spoon (or kneading hook) in long points.
2. Put the choux pastry in a piping bag and pipe it onto a baking sheet lined with greaseproof paper to make puffs of equal size (not too big, because they double in volume when baked). Bake the puffs for about 20 minutes in an oven pre-heated to 200 °C top/bottom heat until they are golden brown.
3. Soak the gelatine leaves in cold water. Melt the couverture in a hot water bath. To make the pumpkin seed mousse, whisk the egg with the water in a water bath until foamy. Squeeze as much water as possible out of the gelatine leaves and dissolve them in the egg mixture. Take the pan off the heat and continue beating until the mixture is just lukewarm. Stir in the couverture. Carefully fold in the pumpkin seeds, pumpkin seed oil and whipped cream and chill the mousse.
4. To make the orange and ginger sauce, bring the orange juice to the boil with the sugar, cinnamon, ginger and orange oil. Add the mixed pudding powder to the sauce and bring to the boil. Then remove it from the heat and allow to cool.
5. Put the cold pumpkin seed mousse into a piping bag with a small nozzle. To fill the puffs, insert the piping nozzle into the cooled puffs from below and pipe in the mousse. Once the puffs have been filled, dust them with a little icing sugar, garnish with fresh berries and serve with the orange and ginger sauce.Print recipe
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