Preparation
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1
To create the pecan crunch, crush the crepes dentelles and gently melt the chocolate.
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2
Combine the chocolate and praline, then add the crepes dentelles.
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3
Mix thoroughly and place a small amount at the bottom of each piece.
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4
To make the pumpkin ganache, melt the chocolate to 45°C, and add the glucose on top.
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5
Heat the milk with the spices.
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6
Add 12.8 g of soaked and drained gelatin.
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7
Strain the mixture.
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8
Pour over the chocolate and emulsify to obtain a very smooth and shiny texture.
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9
Add 1.28 kg of heavy cream to this mixture, then 320 g of pumpkin pulp.
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10
Refrigerate until set before piping it into the bases.
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11
Pipe half-spheres, refrigerate them for 10 minutes, then coat them with a neutral glaze sprinkled with spices.
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12
Whip 576 g of heavy cream into a light whipped cream.
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13
Heat the remaining 64 g of cream and add 6.4 g of pre-soaked gelatin.
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14
Pour in the maple syrup and mix.
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15
Then pour the maple syrup over the whipped cream and, using a Maryse spatula, mix quickly.
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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.
