Dulcey Ghosts and Pumpkin Delights

Dulcey Ghosts and Pumpkin Delights

Beneath the blond glaze, you'll find a little pumpkin cake as well as a deliciously creamy Caramel and Dulcey 35%.
Prep Time: 45 minutes
Cook Time: 30 minutes
Course: Dessert
Cuisine: French
Keyword: Cake
Difficulty: Intermediate
Brand: Valrhona
Servings: 20 desserts

Equipment

  • 1 Blender or cheese grater
  • 1 Whisk
  • 1 Oven
  • 1 Stovetop
  • 1 Refrigerator
  • 1 Piping bag with a 12mm nozzle
  • 1 Spatula

Ingredients

PUMPKIN CAKE MIX

  • 150 g Butter
  • 170 g Eggs
  • 150 g Granulated sugar
  • 2 g Cinnamon powder
  • 2 g 5-spice mix
  • 2 g Salt
  • 270 g Wholemeal flour
  • g Baking powder
  • 425 g Pumpkin
  • 180  g Fromage blanc

CARAMEL & DULCEY 35% CRÉMEUX

DULCEY 35% GLAZE

Instructions

PUMPKIN CAKE MIX

  • Melt the butter.
  • Blend the raw pumpkin using a blender or grate it with a cheese grater.
  • Mix together the flour, baking powder, spices and salt.
  • Beat the eggs and sugar together until they are fluffy.
  • Mix together the pumpkin and the beaten fromage blanc, then add them to the mixture.
  • Sift the dry ingredients together then add them in, followed by the warmed melted butter.
  • Stop mixing as soon as the mix comes together.
  • Line the small fluted brioche moulds with butter and flour.
  • Fill the moulds with 65g of pumpkin cake mix.
  • Bake at 150°C for 30 minutes.

CARAMEL & DULCEY 35% CRÉMEUX

  • Use the sugar to make a dry caramel*.
  • Once it has taken on a golden brown colour, add the liquid butter then deglaze it using a hot mixture of cream and sugar.
  • Add a little of this mixture to the DULCEY 35% chocolate and stir it until the center of the mixture looks elastic.
  • Keep this emulsified texture as you gradually add in the remaining liquid.
  • Mix to form a perfect emulsion.
  • Leave the caramel and DULCEY 35% chocolate crémeux to set in the refrigerator for two hours before serving.
  • * See the chef’s tip at the end of this recipe to find out how to make a dry caramel.

DULCEY 35% GLAZE

  • Melt the DULCEY 35% chocolate at 40°C.
  • Add the oil and mix it in well

Assembly and finishing

  • Make the caramel and DULCEY 35% crémeux.
  • Cool and leave to set for at least 4 hours in the refrigerator.
  • If the crémeux is too runny, mix it with a spatula to make it firmer.
  • Use a piping bag with a 12mm nozzle to pipe the caramel and DULCEY 35% crémeux into a hat shape on the cakes’ underside.
  • Store everything in the refrigerator for 1 hour, or 15 minutes in the freezer.
  • Make the glaze and dip the cakes in completely, then let any excess drain away and leave to set for 15 minutes.
  • Enjoy.

Notes

To make a dry caramel, pour the Caster sugar into a saucepan and cook over a medium heat.
Don’t touch the pan while the sugar is turning into caramel. When a caramel starts to form, pick up any remaining uncooked sugar by swirling the pan around. Let your caramel take on an even golden-brown colour. Lower the heat if the caramel browns too quickly around the edges of the saucepan. Cook until you have a smooth brown caramel. Your dry caramel is ready.

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