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Flavors of Fall
Yield: 30 Servings
Sweet Potato Custard
Heavy Cream | 3.5oz (100g) | |
Evaporated Milk | 7oz (200g) | |
Sweet Potato Purée | 100oz (3.5g) | |
Pumpkin Purée | 100oz (3.5g) | |
Brown Sugar | 1.8oz (50g) | |
Texturas Iota (622021) | 0.05oz (1.5g) | |
Texturas Kappa (622022) | 0.01oz (0.3g) |
Combine heavy cream and evaporated milk in a saucepan and bring to a boil. Once boiling, whisk in the sweet potato and pumpkin purées. In a separate bowl, whisk the brown sugar, Iota and Kappa together and then add to the boiling mixture, whisking constantly. Dispense into a Silkomart Mini Kube Mold (591067) and freeze completely.
Pumpkin Ice Cream
Whole Milk | 20.3oz (575g) | |
Cinnamon Sticks | 3 each | |
Cloves | 2 each | |
Whole Nutmeg, Grated | 0.07oz (2g) | |
Fresh Ginger, Grated | 0.1oz (4g) | |
Heavy Cream | 4.2oz (120g) | |
Sugar | 7.8oz (220g) | |
Egg Yolks | 3.2oz (90g) | |
Pumpkin Purée | 8.8oz (250g) |
Bring the milk to a simmer in a pot and add the cinnamon sticks, cloves, nutmeg and ginger. Remove from heat and cover the pot with plastic wrap and infuse for 30 minutes. Strain the infused milk into another saucepan and add the heavy cream. Add half of the sugar and bring to a boil. Whisk together the remaining half of the sugar with the egg yolks in a bowl and temper with the warm dairy mixture. Return to the saucepan and cook on medium heat, whisking constantly, until it has reached 183ºF/84ºC. Remove from heat and strain. Whisk in the pumpkin purée and place over ice bath. Place into Paco containers and freeze. Process in Paco Jet for assembly.
Cinnamon Streusel
Sugar | 1.8oz (50g) | |
Palm Sugar | 1.8oz (50g) | |
Cake Flour | 3.5oz (100g) | |
Salt | 0.04oz (1g) | |
Pecans, Finely Ground | 1.8oz (50g) | |
N.U.T. Hazelnut Flour (018042) | 1.8oz (50g) | |
Cold Butter, Cubed | 3.5oz (100g) | |
Cinnamon | 0.04oz (1g) |
Combine all the ingredients together in the bowl of a stand mixer. Paddle together just until it has come together. Form the dough into a log and press the dough through a glazing rack onto a parchment lined sheet pan to form crumbles. Refrigerate for 20 minutes and then bake at 320ºF/160ºC for 8-10 minutes or until lightly golden brown.
Spiced Micro Sponge
Egg Whites | 8oz (225g) | |
Sugar | 1.6oz (45g) | |
N.U.T. Almond Flour (204162) | 3.2oz (90g) | |
All-Purpose Flour | 1.1oz (30g) | |
Ground Cinnamon | 0.04oz (1g) | |
Fresh Ginger, Grated | 0.1oz (3g) | |
Whole Nutmeg, Grated | 0.2oz (5g) |
Combine all ingredients with an immersion blender and place into a whipped cream canister with 2 charges. Refrigerate on its side for at least 2 hours before use. Dispense into a 12 ounce plastic container and fill a little less than half full. Place in the microwave on high power for 30 seconds. Invert the cup until the sponge cools.
Pecan Powder
Pecan Praline | 1.4oz (40g) | |
Texturas Malto (622024) | 2.1oz (60g) | |
Salt | Pinch |
Combine all ingredients together in a food processor bowl and pulse until combined.
Candied Pecans
Simple Syrup | 14.1oz (400g) | |
Pecan Halves | 5oz (141g) | |
Neutral Oil | As Needed |
Bring enough simple syrup to a boil that will cover the pecans by one inch. Add pecans and reduce to a simmer for approximately 45 minutes until the pecans take on a slightly translucent appearance. Drain the pecans and fry in the neutral oil at 350ºF/177ºC until golden brown. Drain on a cooling rack. Once the pecans have cooled to a point where they are no longer sticky, blot the pecans with paper towels to absorb excess oil. Continue to let them cool completely. Use immediately or store in an airtight container.
Pumpkin Leaf Tuiles
Pumpkin Purée | 9.5oz (270g) | |
Powdered Sugar | 1.3oz (36g) | |
Venuance Sugar Crystals (204165) | 2oz (54g) | |
Pastry Ideale Glucose (505092) | 0.3oz (9g) | |
Lemon, Juiced | 1 each |
Combine all the ingredients together in a saucepan and cook over medium heat, just until the sugar crystals have melted. Place the mixture in a food processor and pulse until smooth. Pass the mixture through a sieve and spread very thin over stencils on a Silikomart Silkmat (591030). Bake at 280ºF/138ºC for 11 minutes, rotating the sheet pan halfway through baking time. Remove tuiles from silicone baking mat while warm and shape as desired.
Assembly
Remove the Sweet Potato Custard from the mold and place 2 cubes on a plate. Spoon some of the Cinnamon Streusel on top and add Candied Pecans as desired. Break up the Spiced Micro Sponge and place on a plate. Add a quenelle of Pumpkin Ice Cream and garnish with Pumpkin Leaf Tuiles. Finish with a sprinkle of Pecan Powder.