170 g pumpkin seeds (1) 20 g 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 80 g glucose syrup 100 g almond chocolate 30% 15 g 250 g spiced pumpkin 40 g graines de courges torréfiées
CHEESE CREAM MONTEE (FOR THE INSERT)
200 g 100 g
PUMPKIN MOUSSE
600 g baked butternut squash pumpkin pulp 12 g leaf gelatine 60 g miel de châtaigner 1 g cinnamon powder 360 g
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 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
The recipe, step by step
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
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
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
CHEESE CREAM MONTEE (FOR THE INSERT)
Whip together the cream cheese and the cream. Pour over the frozen pumpkin insertion. Freeze.
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
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
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
CINNAMON CHANTILLY
Combine all thes ingredients and whip together. Use them immediatly.
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.
Recipes
