Combine the dry ingredients into one bowl and set aside. Combine the wet ingredients in another bowl; then add to the dry ingredients to the wet. Mix well until fully incorporated. Equally pour the batter into 2 cavaties of Silikomart Flexi Disco (591045) that have been greased. Bake at 350°F/ 176°C for 10-15 minutes. Allow to cool.
In a saucepan bring the milk and heavy cream to boil. Whisk together the sugar and the egg yolks; temper into the hot dairy. Keep on medium heat and whisk constantly until the mixture reaches a temperature of 170ºF/76ºC; add bloomed gelatin. Strain over the chocolate coins and stir to emulsify. Pour into 2 cavaties of Silikomart Flexi Disco (591045), freeze.
Bloom gelatin and set aside. In a stand mixer fitted with a whip attachment add the yolks and whip on medium high speed. Meanwhile, combine the sugar and water in a saucepan bring to soft ball stage, 238ºF/114ºC. Slowly pour the hot sugar in to the egg mixture while whipping on medium speed. Once all incorporated whip on high until cool. Blend together the cream cheese, greek yogurt and orange zest. Melt down the gelatin, whisk into cream cheese mixture. Fold the cream cheese mixture into the pâté à bombe, then into the whipped heavy cream. Dispense evenly into Silikomart Tart 60x40 Mold (5927043146) or into the desired entremet mold. Unmold the frozen 65% Tika Chocolate Cream and press inside the Cream Cheese Mousse. Top with more Cream Cheese Mousse followed by the Pumpkin Cake. Freeze completely.
Pecan Streusel
Sugar
1.7oz (50g)
Palm Sugar
1.7oz (50g)
Cake Flour
3.5oz (100g)
Salt
0.03oz (1g)
Pecans, Ground Fine
1.7oz (50g)
N.U.T. Hazelnut Flour
1.7oz (50g)
Butter, Cubed
3.5oz (100g)
Cinnamon
Pinch
In a mixer fitted with a paddle, combine all ingredients and mix until fully incorporated. Form into a log. Using glazing rack press the dough through onto a parchment lined sheet pan. Place into a 10 inch cake ring. Refrigerate for 20 minutes then bake in a 320ºF/160ºC for 8-10 minutes or until lightly golden brown.
Cut the transfer sheet into 2½ inch strips. Pour the tempered chocolate onto the transfer sheet. Spread chocolate thin to cover the transfer sheet evenly. Allow the chocolate to begin to crystallize (approximately 1 to 2 minutes) and then cut making a design as pictured. Wrap in a 10 inch metal cake ring then allow the chocolate to fully crystallize. Then peel the transfer sheet off before using as a decoration.
Assembly
Un-mold the entremet, place on a glazing rack, glaze the cake with the Gold Glaze. Place on top of the Pecan Streusel. Wrap the cake with the Chocolate Ring Décor. Finish with fall décor as desired.
