HALLOWEEN TART
Cost
Difficulty
Range DÉLIFRANCE A LA FOLIE
Hot or cold COLD
Main ingredient Pumpkin

Ingredients

PUMPKIN MOUSSE
- Roasted pumpkin
: 150g
- Sugar : 15g
- Cream : 150g
- Lemon juice : 10g
- Gelatine : 7.5g
- Whipped cream : 300g

Blend the roasted pumpkin with the cream and the lemon juice. Bring to a boil and then incorporate the soaked gelatine. Cool to 30°C. Incorporate the whipped cream and use immediately.

CARAMEL PECAN INSERT
- Sugar
: 100g
- Glucose : 20g
- Cream : 150g
- Salted Butter : 30g
- Cream : 40g
- Pecan Nuts : 40g

Prepare a dry caramel with the sugar and the glucose then deglaze with the cream. Add the butter, the remaining 40g of cream, and the pieces of pecan nuts.

PUMPKIN CAKE
- Oil
: 40g
- Sugar : 30g
- Unrefined Sugar : 30g
- Egg : 1
- Flour : 30g
- Baking Powder : 2g
- Grated Roasted Pumpkin : 45g
- Salt : 1g
- Cinnamon : 2g

Combine the oil, sugars, egg, and pumpkin.
In a separate bowl, mix the flour with the baking powder and the cinnamon.
Mix everything together.

CHOCOLATE GLAZE
- White Chocolate
: 100g
- Cocoa butter : 100g
- Liposoluble orange colouring agent : as desired

Mix the melted chocolate with the cocoa butter and then add the colouring agent until you obtain the right colour.

Method

  • ASSEMBLY
    1.Start by preparing the orange glaze. Use to coat the bottom half of Ø35mm spheres. Then prepare the caramel insert. Once cooled to 35°C, pour into Ø35mm spheres that have the glaze coating. Quick-freeze.

    2.Prepare the pumpkin mousse and spoon into Ø7.5mm semi-spherical silicone moulds halfway up. Add the caramel insert and top up with pumpkin mousse if necessary. Quick-freeze.

    3.Prepare the pumpkin cake, fill Ø7.6cm Délifrance A la Folie tart shells (approx. 30g per pastry case), bake for 12 min. at 150°C. Leave to cool.

    4.Remove the pumpkin and caramel mousse semi-spheres and use a knife to carve the pumpkin’s grooves and dip into the orange glaze.

    5.Place on the pumpkin cake pastry base. If necessary, “stick” the two parts together with glaze using a piping bag.

    Discover the Délifrance A La Folie! range

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