Servings: 12 servings
Equipment
- 1 Oven
- 1 Whisk
- 1 Ice
- 1 Pot
- 1 Stovetop
- 1 Refrigerator
Ingredients
PUMPKIN SPICE SPONGE
- 60 g Butter
- 85 g Brown Sugar
- 70 g Granulated Sugar
- 200 g Pumpkin Purée
- 15 g Prova Gourmet Madagascar Bourbon Vanilla Flavor (Alcohol Free)
- 50 g Whole Eggs
- 110 g All Purpose Flour
- 2.5 g Pumpkin Spice
- 1.5 g Cinnamon
- 2 g Salt
- 4 g Baking Powder
PUMPKIN SPICE CRÉMEUX
- 100 g Heavy Cream
- 150 g Pumpkin Purée
- 8 g Prova Gourmet Madagascar Bourbon Vanilla Flavor (Alcohol Free)
- 40 g Inverted Sugar
- 3 g Pumpkin Spice
- 70 g Guittard Mystic 30% White Couverture Chocolate Wafers
- 2.5 g Silver Gelatin Sheet
CHOCOLATE COUVERTURE
CARAMEL-CINNAMON WHIPPED GANACHE
- 100 g Heavy Cream
- 1 ea Cinnamon Stick
- 25 g Inverted Sugar
- 100 g Guittard Mystic 30% White Couverture Chocolate Wafers
- 200 g Heavy Cream (cold)
- 10 g Prova Gourmet Classic Natural Caramel Flavor
- 1.5 g Silver Gelatin Sheets (sub. 1g powder gelatin)
Instructions
PUMPKIN SPICE SPONGE
- Preheat oven to 350°F.
- Mix all dry ingredients today and set aside.
- Cream together the butter, brown sugar, and granulated sugar.
- Add whole eggs and vanilla flavor, mix until incorporated.
- Add pumpkin purée, followed by dry ingredients, and mix until fully combined.
- Fill 1/3 of silicon molds with batter and bake for 15 minutes. Remove from oven, leaving in molds, and let cool completely.
PUMPKIN SPICE CRÉMEUX
- Soak gelatin in ice water until softened; squeeze out excess water and set aside.
- In a pot combine heavy cream, pumpkin purée, vanilla, sugar, and pumpkin spice and bring to a simmer. Stir in gelatin to dissolve and blend until smooth.
- Pour over the white chocolate and emulsify.
- Pour over top cooled pumpkin sponge in silicon molds and freeze overnight.
CHOCOLATE COUVERTURE
- Melt chocolate and Fusion Vanilla, mix to combine. Add feuilletine and stir to incorporate.
- Temper before use.
CARAMEL-CINNAMON WHIPPED GANACHE
- Soak gelatin in ice water until softened; squeeze out excess water and set aside.
- Bring the first amount of cream and cinnamon stick to a boil. Remove from heat and allow to infuse for 2 hours.
- Remove the cinnamon sick and bring cream back to a simmer along with inverted sugar and natural caramel. Add gelatin and stir to dissolve.
- Pour the hot cream over the white chocolate and emulsify. Add second amount of cold cream and continue to emulsify.
- Refrigerate overnight and whip before use.
ASSEMBLY
- Unmold frozen sponge and cover with chocolate couverture.
- Finish by decorating with the whipped ganache and dulce de leche.