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Perfect Autumn recipe with pumpkin and Gold chocolate that will comfort all the senses and warm up your soul.Perfect Autumn recipe with pumpkin and Gold chocolate that will comfort all the senses and warm up your soul.
- Shelf life:
- 3 days
- Conservation:
- +4°C
Baked pumpkin puree
Ingredients: Baked pumpkin puree
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1000 gFresh pumpkin
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70 gsugar
Preparation: Baked pumpkin puree
1. Cut pumpkin into wedges and put on tray.
2. Sprinkle with sugar and bake in oven on 160 °C until pumpkin get soft.
3. Keep some pumpkin whole so you can cut small cubes 0.5cm x 0.5 cm.
4. Blend the rest of the pumpkin into puree.
Pumpkin creme brule
Ingredients: Pumpkin creme brule
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54 gegg yolks
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93 gmilk
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95 gPumpkin Puree
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1 gPowdered cinnamon
Preparation: Pumpkin creme brule
1. Bring milk and cinnamon to boil.
2. Mix egg yolks to pale color.
3. Pour boiled milk over the yolks, mix and add chocolate and add pumpkin puree.
4. Pour 240g into a Silicone round mold of 15cm in diameter and bake in the oven at 90°C for 25min.
Cheese cake base
Ingredients: Cheese cake base
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300 gPetit beurre
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100 gmelted butter
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200 gSpeculas paste
Preparation: Cheese cake base
1. Melt the butter.
2. Bland petit beurre into powder.
3. Mix melted butter, speculas paste and petit beurre to get a sandy texture.
Cheese Mixture
Ingredients: Cheese Mixture
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872 gMascarpone cheese
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193 gwhole eggs
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321 gbrown sugar
Preparation: Cheese Mixture
1. Make dry caramel at 160°C using brown sugar.
2. Once caramel has cooled down blend into powder.
3. Whip together cheese and caramel powder until smooth.
4. Add one by one egg.
5. Melt chocolate and mix into the mixture.
6. Pour the cheese mixture on the already prepared streusel and bake in the oven at 90°C for 1 hour and 30 min.
Mascarpone Cream
Ingredients: Mascarpone Cream
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125 gmascarpone
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275 gCream 35% fat
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40 gicing sugar
Preparation: Mascarpone Cream
1. Whip the mascarpone with the cream and the icing sugar.
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