Recipe Cucurbette

To prepare this dish

Ingredient list

PUMPKIN SEEDS BISCUIT

170 g pumpkin seeds (1)
20 g Elle & Vire gourmet butter 82% fat
20 g invert sugar
100 g eggs
1 g salt
15 g fine sugar
75 g egg white
25 g flour
80 g granulated sugar
15 g raw pumpkin seeds (2)

SPICED PUMPKIN (FOR THE INSERT)

300 g small diced raw butternut squash pumpkin
20 g pumpkin oil
1 cinnamon stick
1 g
5 g orange zest

ALMOND CARAMEL GANACHE (FOR THE INSERT)

100 g fine sugar
160 g Excellence whipping cream 35% fat
80 g glucose syrup
100 g almond chocolate 30%
15 g Elle & Vire gourmet butter 82% fat
250 g spiced pumpkin
40 g graines de courges torréfiées

CHEESE CREAM MONTEE (FOR THE INSERT)

200 g French cream cheese
100 g Excellence whipping cream 35% fat

PUMPKIN MOUSSE

600 g baked butternut squash pumpkin pulp
12 g leaf gelatine
60 g miel de châtaigner
1 g cinnamon powder
360 g Excellence whipping cream 35% fat

ALMOND GLAZE

65 g water
125 g glucose syrup
125 g fine sugar
140 g almond chocolate 30%
55 g condensed milk (without sugar)
10 g Gelatine leaves

CARAMELIZED PUMPKIN SEEDS

100 g fine sugar
100 g water
50 g pumpkin seeds

CINNAMON CHANTILLY

300 g Excellence whipping cream 35% fat
20 g fine sugar
2 g cinnamon powder

ASSEMBLY

20 pumpking seeds biscuit
500 g milk chocolate 40%
SQ chocolate decoration elements
SQ caramelized pumpkin seeds

Elle & Vire products used

Elle & Vire gourmet butter 82% fat

Excellence whipping cream 35% fat

French cream cheese

The recipe,
step by step

1. 1

   PUMPKIN SEEDS BISCUIT

   Roast pumpkin seeds (1) for 8 minutes at 1500C. Grind the cooled pumpkin seeds with the caster sugar, flour and salt. Make a French meringue using the egg whites and the granulated sugar. Mix together the powders with the eggs and the inverted sugar. Add the melted butter and the meringue. Pour 20 g of biscuit in a 6 cm diameter silicone mould, add raw pumpkin seeds (2) and bake them for 10 minutes at 1700°C.
2. 2

   SPICED PUMPKIN (FOR THE INSERT)

   Fry the pumpkin in the pumpkin oil for 3 minutes. Add the cinnamon, the nutmeg and the orange peel. Drain them and keep them at 40°C.
3. 3

   ALMOND CARAMEL GANACHE (FOR THE INSERT)

   Make a dry caramel using the granulated sugar. Slowly pour the heated cream over the caramel and add the glucose. Pour everything over the melted almond chocolate. Add the butter and emulsify. Add the cooled spiced pumpkin that you made in advance and the roasted seeds. Pour 35 g of this mix in 20 insertion silicone moulds and freeze them. 
4. 4

   CHEESE CREAM MONTEE (FOR THE INSERT)

   Whip together the cream cheese and the cream. Pour over the frozen pumpkin insertion. Freeze.
5. 5

   PUMPKIN MOUSSE

   Blend the baked pumpkin pulp. Heat 200 g of pumpkin puree at 500°C. Add the hydratated gelatine, whisk and mix it with the rest of the pumpkin puree. Add the chestnut honey and the cinnamon. Whip the cream and make a mousse with the pumpkin base.
6. 6

   ALMOND GLAZE

   Boil together the water, the glucose and the sugar. Pour the boiled syrup over the almond chocolate. Add the concentrated milk and the hydratated gelatine. Mix them using a blender and use at 350°C. 
7. 7

   CARAMELIZED PUMPKIN SEEDS

   Make a syrup with the sugar and the water. Meanwhile roast the pumpkin seeds at 1500°C for 6 minutes. Add the hot seeds in the syrup and let it soak for 1 minute. Drain and bake again for 15 minutes at 1300°C. Let them cool at room temperature.
8. 8

   CINNAMON CHANTILLY

   Combine all thes ingredients and whip together. Use them immediatly.  
9. 9

   ASSEMBLY

   Prepare 20 round moulds with the following size: 6 cm diameter and 5 cm height. Pour the pumpkin mousse over the biscuit, adding the insertion in the middle. Let them freeze. When freezed, cover them in almond glaze, pipe the cinnamon chantilly, add the temperated chocolate decor elements and the caramelized pumpkin seeds.

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A few words about the author…

Ana Consulea

Ana Consulea is Pastry Chef and owner of Zexe Braserie, a pastry-shop and restaurant located in Bucharest (65 Aviatorilor Avenue), born out of the desire to bring to light the real flavor of the Romanian pastry.