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Skill Level » Advanced

Pumpkin Spiced Cookie Frangipane Tart

Posted by: AUI

Active Time

0 Hour
30 Minutes

Total Time

3 Hour
0 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

61.7 oz Pumpkin Spice Frangipane Tarts 1750 g Pumpkin Spice Frangipane Tarts

49.7 oz Spiced Cookie Mousse 1409 g Spiced Cookie Mousse

35.6 oz Spiced Cookie Glaze 1008 g Spiced Cookie Glaze

Speculoos Cookie Pieces, 1.3kg as Needed Speculoos Cookie Pieces, 1.3kg as Needed (672045) (672045) Qty: 1

Sunflower Duo, White Compound as Needed Sunflower Duo, White Compound as Needed (616969) (616969) Qty: 1 *

*Items marked with * are seasonal. Availability might be limited.

Directions

Pipe the Spiced Cookie Mousse into stone molds and freeze.
Place the mousse onto a glazing rack and glaze each, place on top of pumpkin spice tarts.
Place the Speculoos pieces around the glazed tarts and add Sunflower décor.

1Pumpkin Spice Frangipane Tarts

Ingredients

17.6 oz Butter, softened 500 g Butter, softened

17.6 oz Granulated sugar 500 g Granulated sugar

10.6 oz Egg 300 g Egg

17.6 oz ALMONDFLOUR SUPER FINE MESH #20, 25LBS 500 g ALMONDFLOUR SUPER FINE MESH #20, 25LBS (204168) (204168) Qty: 1

1.8 oz Pastry Flour 50 g Pastry Flour

0.5 oz Orange Rape/Peel, 1Kg 15 g Orange Rape/Peel, 1Kg (750066) (750066) Qty: 1

0.2 oz Cinnamon 5 g Cinnamon

0.2 oz Ginger 6 g Ginger

0.2 oz Nutmeg 6 g Nutmeg

0.1 oz Allspice, ground 4 g Allspice, ground

0.1 oz Clove 4 g Clove

2.1 oz Pumpkin Compound 60 g Pumpkin Compound (690006) (690006) Qty: 1

25.0 each Tart Straight Gingersnap Round, 5cm, 162 pcs 25 each Tart Straight Gingersnap Round, 5cm, 162 pcs (004392) (004392) Qty: 1

Directions

In a stand mixer fitted with a paddle attachment, cream the butter and sugar. Add the eggs one at a time, scraping after each addition, followed by the almond flour, pastry flour, and Orange Rappe. Add compound and spices. Mix until smooth. Pipe into shells, scraping off the excess, then bake 350°/176°C F for 15 minutes or until golden brown.

2Spiced Cookie Mousse

Ingredients

0.5 oz Sheet Gelatin Gold (500 sheets) 14 g Sheet Gelatin Gold (500 sheets) (018040) (018040) Qty: 1

10.6 oz Whole milk 300 g Whole milk

7.1 oz Heavy cream 200 g Heavy cream

4.2 oz Egg yolk 120 g Egg yolk

2.6 oz Granulated sugar 75 g Granulated sugar

14.1 oz Heavy cream, whipped to medium peaks 400 g Heavy cream, whipped to medium peaks

Directions

Bloom the gelatin in cold water and set aside. In a pot combine the milk and heavy cream and bring to a boil. Whisk together the egg yolks and sugar. Temper with the hot dairy mixture and return to the pot, cooking to 185˚F/ 85˚C. Pass the mixture through a sieve, then whisk in 300g/ 10.6oz of spiced cookies spread. Strain the gelatin and whisk in and then allow the mixture to cool over an ice bath. Fold in the whipped cream, then pipe into stone molds and freeze.

3Spiced Cookie Glaze

Ingredients

0.5 oz Sheet Gelatin Gold (500 sheets) 15 g Sheet Gelatin Gold (500 sheets) (018040) (018040) Qty: 1

8.1 oz Granulated sugar 229 g Granulated sugar

4.0 oz Water 114 g Water

8.1 oz Glucose Syrup 229 g Glucose Syrup (505092) (505092) Qty: 1

5.4 oz Milk, Evaporated, chilled 152 g Milk, Evaporated, chilled

8.1 oz COUV COINS WHITE OPAL 229 g COUV COINS WHITE OPAL (500606) (500606) Qty: 1

Directions

Soak the gelatin in cold water. Bring the sugar, water, and glucose to a simmer, and then add the evaporated milk. Drain the gelatin sheets and whisk into the mixture while it is still warm. Pour the mixture over the white couverture coins and cookie spread and emulsify. Allow the glaze to cool to 77ºF/25ºC .

Pumpkin Spiced Cookie Frangipane Tart

Assembly

Ingredients

Directions

1Pumpkin Spice Frangipane Tarts

Ingredients

Directions

2Spiced Cookie Mousse

Ingredients

Directions

3Spiced Cookie Glaze

Ingredients

Directions

Flavor Profiles

Taste Profile

Aroma Profile

Texture Profile

Temperature Profile