Prova Gourmet Pumpkin Spice Bar

Cook Time: 15 minutes
Course: Dessert
Cuisine: French
Keyword: Bar
Difficulty: Advanced
Brand: Prova
Servings: 12 servings

Equipment

  • 1 Oven
  • 1 Whisk
  • 1 Ice
  • 1 Pot
  • 1 Stovetop
  • 1 Refrigerator

Ingredients

PUMPKIN SPICE SPONGE

PUMPKIN SPICE CRÉMEUX

CARAMEL-CINNAMON WHIPPED GANACHE

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.

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