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%.
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
- 6 g Baking powder
- 425 g Pumpkin
- 180 g Fromage blanc
CARAMEL & DULCEY 35% CRÉMEUX
- 130 g Caster sugar
- 40 g Butter
- 245 g hipping cream
- 20 g Caster sugar
- 2 g 4-spice mix
- 170 g Valrhona Dulcey 35% Blond Couverture Chocolate Feves
DULCEY 35% GLAZE
- 730 g Valrhona Dulcey 35% Blond Couverture Chocolate Feves
- 70 g Flavourless oil
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.
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.