Timeless Classics

I wanted to elevate the beloved classic with refined textures, balanced spices, and contemporary presentation. This reinterpretation solves the challenge of offering seasonal comfort in a format that aligns with upscale patisserie standards, while still evoking the warmth and nostalgia of the original. The addition of Gold Callebaut chocolate in the pumpkin ganache brings a caramelized richness and depth of flavor that transforms this creation into a truly indulgent experience.

Level:: Difficult
Shelf life:: 3 days @ 4°C
Conservation:: Refrigeration 4°C

9.9 oz

Butter
12.3 oz

Demerara sugar
12.3 oz

All purpose flour
0.3 oz

Cinnamon powder
0.3 oz

Salt

Add the sugar, flour, cinnamon and salt in a food processor and pulse to combine.
Add in the butter and process until a crumbly texture is formed.
Fill 16cm round silicone cake molds with 100g of crumble and bake at 160*C for about 20 minutes, until golden.
Remove from the oven and cool completely.

6.9 oz

Eggs
6.9 oz

Brown sugar
2.8 oz

Whole milk
3.2 oz

Heavy cream
0.9 lb

Pumpkin puree
0.2 oz

Cinnamon powder
0.1 oz

Ginger powder
0.1 oz

Nutmeg powder

Combine all the ingredients together.
Pour on top of the baked crumble in the silicone molds.
Bake at 150*C for about 25 minutes, until set.
Remove from the oven and cool completely.

5.6 oz

Almond flour
4.9 oz

Powdered sugar
4.2 oz

Eggs
7.1 oz

Egg yolks
1.8 oz

Olive oil
1.8 oz

Warm melted butter
10.6 oz

Egg whites
8.5 oz

Sugar
7.1 oz

All purpose flour
7.8 oz

Heavy cream

Whip together the almond flour, powdered sugar, eggs, and egg yolks.
Add in the melted butter and the olive oil.
Whip the eggs whites with the sugar to form a dense, stable meringue.
Combine the two mixtures, then gently fold in the flour like a rain shower.
Carefully fold in the cream at the end.
Bake at 180*C for about 12 minutes, until set and golden.
Cool completely and cut circles of 14cm.
Place one circle on top of the bake pumpkin filling inside each silicone mold.

3.1 oz

Callebaut Chocolate - Gold 30.4% - callets - 2.5kg
8.7 oz

Pumpkin puree
1.0 oz

Honey
8.3 oz

Heavy cream #1
12.9 oz

Heavy cream #2
1.3 oz

Gelatin mass 5:1

Bring the first quantity of cream to the boil. Pour over the chocolate and gelatin mass. Blend well to combine.
Add in the remaining ingredients and blend until smooth.
Refrigerate for at least 12 hours.
Whip to volume and then pipe the whipped ganache into the silicone molds, filling them to the top.
Freeze for unmolding.

7.1 oz

Water
7.1 oz

Glucose syrup
6.0 oz

Callebaut Chocolate - Gold 30.4% - callets - 2.5kg
1.2 oz

Callebaut Chocolate - Milk Recipe N° 823 33.6% - block - 5kg
15.4 gr

Salt
15.4 gr

Baking soda
1 each

Vanilla bean scrapings
5.8 oz

Caramelised sugar
5.8 oz

Caramlized sugar
3.4 oz

Gelatin mass 5:1

Bring the water, caramelized sugar and glucose syrup to the boil.
Pour the boiling liquid over the remaining ingredients.
Blend until perfectly smooth using an immersion blender.
Refrigerate overnight.
Heat to 35*C and blend again until perfectly smooth and use to glaze frozen pumpkin cakes.

1.1 oz

Sugar
7.7 gr

Cinnamon powder
2.6 oz

Crème fraiche
4.0 oz

Heavy cream #1
0.8 oz

Gelatin mass 5:1
5.3 oz

Heavy cream #2
4.0 oz

Semi whipped cream

Bring the first quantity of cream to the boil along with the sugar, cinnamon powder and gelatin mass.
Remove from the heat and whisk in the second quantity of cream and the creme fraiche.
Allow the mixture to cool to 20*C, then fold in the semi-whipped cream.
Portion the mixture into silicone molds and freeze.
Unmold once frozen for glazing with neutral glaze.

5.6 oz

Water
0.1 oz

Invert sugar
0.8 oz

Glucose syrup
2.3 oz

Sugar
1.6 oz

Dextrose
0.1 oz

Pectin nh
15.4 gr

Citric acid solution

Combine the water, invert sugar and glucose syrup in a saucepan and heat to 40*C.
Combine the sugar, dextrose and pectin and then whisk into the warm water mixture.
Bring to the boil for 2 minutes, then add the citric acid solution and boil for one minute more.
Remove from the heat and allow to cool slightly.
Use to spray frozen items when the spray is cool but still liquid, around 60*C.