Rustic Autumn Choux Pies with Almond Flour & Caramelized Chile-Pomegranate Filling

What Makes This Special

This recipe elevates the Mexican savory pie to new heights by marrying a masterful almond flour choux pastry with a warm, rustic filling of caramelized autumn vegetables, chile, and pomegranate arils. The almond flour choux not only brings delicate nuttiness and an ethereal texture, but serves as a canvas for the intense, layered filling that celebrates the season—think velvety roasted squash, smoky chile, and bursts of tart-sweet pomegranate. This is a true challenge for advanced bakers eager to perfect technique and flavor.

Ingredients

Autumn is the season for caramelization and warmth, and every element of this recipe is chosen for its contribution to that theme. Almond flour lends tenderness and a subtle, buttery flavor to the choux, while the filling is a tapestry of caramelized onion, sweet squash, smoky chile, and juicy pomegranate. Manchego adds sharpness, crema provides creaminess, and a hint of cinnamon and cumin rounds out the flavors.

For the Almond Flour Choux Pastry

• 150g almond flour (fine, blanched) – for nutty flavor and tender structure
• 80g all-purpose flour – for gluten structure
• 240ml water – for steam and lift
• 100g unsalted butter – richness and moisture
• 5g fine sea salt – flavor
• 5 large eggs (about 250g) – for structure and sheen

For the Caramelized Autumn Filling

• 1 medium red onion (thinly sliced, about 120g)
• 200g butternut squash (peeled, diced 1cm)
• 1 large poblano chile (roasted, peeled, diced)
• 75g fresh corn kernels
• 2 tbsp olive oil
• 1 tbsp brown sugar – to aid caramelization
• 3 garlic cloves (minced)
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp black pepper
• 1/2 tsp salt
• 100ml Mexican crema or crème fraîche
• 75g fresh pomegranate arils
• 15g fresh cilantro, chopped

For Topping & Garnish

• 50g Manchego cheese, finely grated (optional)
• 3 tbsp toasted sliced almonds

Instructions

Step 1: Prepare the Almond Flour Choux Pastry

Why This Matters: Achieving the perfect choux—crisp, light, and hollow—requires precision and care. Almond flour brings tenderness but reduces gluten, so balancing it with wheat flour is crucial.

1. In a medium saucepan, combine water, salt, and butter. Bring to a rolling boil over medium heat.
2. Once boiling, remove from heat. Add almond flour and all-purpose flour at once. Stir vigorously with a wooden spoon until a dough forms.
3. Return pan to low heat. Stir constantly for 2–3 minutes, drying the dough until it forms a smooth ball and leaves a film on the pot.
4. Transfer dough to a stand mixer fitted with the paddle. Cool for 3–5 minutes (to avoid scrambling the eggs), then beat in eggs one at a time on medium speed, ensuring each is fully absorbed before adding the next. The dough should become glossy and fall in a thick ribbon—test by lifting the paddle and watching if the dough forms a ‘V’ shape.
5. Transfer to a piping bag fitted with a 1.5cm plain tip.

Step 2: Shape and Bake the Choux Shells

Why This Matters: Correct piping and baking ensures puffed, hollow centers perfect for filling.

1. On a silicone mat or parchment-lined tray, pipe 8 circles, each about 8cm diameter and 2.5cm high, spacing well apart.
2. Smooth any peaks with a damp finger or offset spatula.
3. (Optional) Sprinkle tops with Manchego for a cheesy crust.
4. Bake at 200°C (fan) for 18 minutes, then reduce to 170°C and continue baking 12–15 more minutes, until deeply golden and crisp. Do not open the oven during the first 20 minutes.
5. Remove from oven, pierce base of each shell with a skewer to release steam, and cool on a rack.

Step 3: Caramelize the Autumn Filling

Why This Matters: Slow caramelization deepens the flavor of your filling, creating a sweet-savory backbone.

1. Heat olive oil in a large skillet over medium heat. Add onions and brown sugar; cook, stirring, until onions are deeply golden and jammy (12–15 minutes).
2. Add garlic, diced butternut squash, and a pinch of salt. Increase heat to medium-high and sauté until squash starts to caramelize (about 8 minutes).
3. Add corn, diced poblano, paprika, cumin, cinnamon, and pepper. Cook another 3–5 minutes, until corn is sweet and squash is tender.
4. Stir in crema, adjust seasoning, and remove from heat. Gently fold in pomegranate arils and cilantro just before assembly—this preserves the freshness and color.

Step 4: Assemble and Garnish

Why This Matters: Crisp choux should cradle the warm, colorful filling for contrast in every bite.

1. Slice tops off cooled choux shells (like little lids). Gently hollow out any excess dough inside.
2. Spoon warm filling into each shell, mounding generously.
3. Replace the choux “lids.”
4. Garnish with toasted sliced almonds, extra pomegranate arils, and a flourish of cilantro. Serve immediately while shells are crisp.

Pro Tips

• Dry the Choux Properly: After adding the flours, cook the dough a bit longer than you think—this drives off excess moisture and prevents soggy shells.
• Eggs at Room Temp: Using room-temperature eggs helps the dough emulsify better, leading to a smoother batter and better rise.
• Pipe Evenly: Hold your bag vertically and apply steady pressure—uneven piping leads to uneven baking.

Troubleshooting

Shells collapsed? Most often caused by underbaking or too much moisture. Bake until deeply golden all over and let cool with small vents pierced.

Filling is watery? Squash and onions release lots of water—caramelize long enough to evaporate and intensify flavor before adding crema.

Choux not rising? Either the dough is too wet (measure eggs carefully) or oven temperature is too low. Use an oven thermometer for accuracy.

Variations

• Chicken Tinga & Almond: Add shredded chicken tinga to the filling for a heartier pie.
• Mole Rojo: Stir a spoonful of mole sauce into the filling for deeper warmth.
• Herb Swap: Try epazote or hoja santa instead of cilantro for a more traditional Mexican flair.

Storage

Choux shells (unfilled) can be kept in an airtight container at room temperature for up to 24 hours, or frozen for 1 month. Re-crisp in a 170°C oven for 5–8 minutes before filling. Filled pies are best eaten immediately, but can be refrigerated (covered) for up to 24 hours—the shells will soften but flavor remains delicious. Not suitable for freezing once filled.