Cinnamon Zakouski Pumpkin Pie
Ingredients
- 96 Pidy Cinnamon Zakouski (020.69SC.098)
- 320 g pecan praline
- 192 g crepes dentelles
- 128 g milk chocolate
- 320 g pumpkin pulp
- 32 g glucose
- 19.2 g gelatin
- 1088 g Ivoire white chocolate
- 2560 g whole liquid cream
- 640 g milk
- 19.2 g 4 spice mix
- 160 g maple syrup
- 64 cl pumpkin syrup
- Chocolate disc
- Small decorative flowers
- Neutral topping
Preparation
-
1
To create the pecan crunch, crush the crepes dentelles and gently melt the chocolate.
-
2
Combine the chocolate and praline, then add the crepes dentelles.
-
3
Mix thoroughly and place a small amount at the bottom of each piece.
-
4
To make the pumpkin ganache, melt the chocolate to 45°C, and add the glucose on top.
-
5
Heat the milk with the spices.
-
6
Add 12.8 g of soaked and drained gelatin.
-
7
Strain the mixture.
-
8
Pour over the chocolate and emulsify to obtain a very smooth and shiny texture.
-
9
Add 1.28 kg of heavy cream to this mixture, then 320 g of pumpkin pulp.
-
10
Refrigerate until set before piping it into the bases.
-
11
Pipe half-spheres, refrigerate them for 10 minutes, then coat them with a neutral glaze sprinkled with spices.
-
12
Whip 576 g of heavy cream into a light whipped cream.
-
13
Heat the remaining 64 g of cream and add 6.4 g of pre-soaked gelatin.
-
14
Pour in the maple syrup and mix.
-
15
Then pour the maple syrup over the whipped cream and, using a Maryse spatula, mix quickly.
-
16
Place a chocolate disc on each piece, then pipe the whipped cream with maple syrup, hollow it out with a small, heated Parisian spoon, and fill with pumpkin syrup.
