|I didn’t make the pastry puff myself….then yes! I caramelized it!!!|
|My notes while experimenting with quantities, and ingredients!|
|Once the puff pastry is caramelized, we cut it to the desired shape…|
|Choux puffs!! right from the oven…..|
|First, the pumpkin/mascarpone cream…
Then, we decorate with a mix of cream/mascarpone, using the St Honoré piping tip…Hold your breath!!!
|Got some caramelized puff pastry left? Cut it in rectangles and make a “Napoleon”|
|Pumpkin/Mascarpone Napoleon (Millefeuillle)
Another French Classic!!!
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For the choux (cream puffs)
*water, 125gr *milk, 125gr * butter, 100gr * salt & sugar, one pinch each * all-purpose flour, 200gr *eggs, 5
Put the water and milk in a saucepan, together with the butter, cut in pieces. Heat. When it is about to boil, remove from the heat. Fold in all the flour at a time. Combine well using a wooden spatula until the dough comes away from the sides of the pan. If you have a gas stove, put the gas in minimum, and continue stirring for 2′…The idea is that you have to dry this dough very well. Put the dough in your stand mixer with the paddle attachment. Once it is cool, add the eggs, one at a time, beating well till since egg is incorporated. Preheat oven 180°C. Put the dough in a piping bag, with tip 10mm. On a baking tray with a Silpat, pipe 3mm balls, as you see in my photo. A peak will be formed. With a finger soaked in water, flatten this peak. Bake 20/25 ‘ till golden. Remove from the oven. Let cool. On another baking tray with Silpat, make a ring a 20cm in diameter, and 3 cm wide (this is where the cream puffs will stand) Bake together with choux puffs.
For the Pumpkin Cream
* homemade pumpkin puree, 4oogr *mascarpone cheese, 100gr * gelatin in powder, 7gr * spices (nutmeg, orange zest, ground cinnamon & ginger) to taste *sugar, 3 tbsp (or to taste)
Cut the pumpkin in pieces and put it on a baking tray (with aluminum foil) and bake till pumpkin is tender. Purée the pumpkin in a mixer with the sugar. Add the spices. (here I used a ready-made mixture for “pain d’épice”) Hydrate the gelatin with 20gr of cold water. let it stand 5′. Then microwave 5 seconds. Stir well and add to the purée. With a whisk, “loosen” the mascarpone. Fold in to the purée. Refrigerate for 2 hours. When ready to pipe it into the cake, “loosen” it again with a whisk.
For the Mascarpone Cream
*mascarpone cheese, 370gr *cream, 200gr * vanilla pod, 1 (cut lengthwise, seeds removed) *icing sugar, 3 tbspoons * powdered gelatin, 7gr
Take 30gr of the original cream quantity, put it in a little saucepan with the vanilla seeds (and the pod cut in pieces), take it to a boil and let infuse for an hour. Then remove the pod. In a stand mixer, whip the cream with 1tbsp of sugar. Refrigerate. In a bowl combine the marcarpone (at room temperature), the cream infused with vanilla, the remaining sugar, and the gelatin dissolved in 20gr of water (method? see in “mascarpone cream”) Why the mascarpone at room temperature??? because if it is cold, the gelatin will set immediately !! before you have incorporated everything well..Then yes, once you got a smooth cream, refrigerate for one hour.
For the caramel:
*water, 60gr * sugar, 240gr *glucose, 70gr
Put all the ingredients in a saucepan. Heat medium. A caramel will begin to form. Before it turns dark red, turn off the heat…!!! (caramel continues cooking even if you have removed it from the heat! remember that!!! Wait some minutes. The important thing here is to have the right temperature of caramel: if it is too hot, it will not cover the puffs properly. If it is too cold, the puffs will stick to the caramel in the saucepan..Don’t use the thermometer..experiment..;also think about re-heating caramel (low heat) after some time. the fact that we have added glucose to this caramel is of paramount importance…Its presence gives you “more time” to work and prevents the caramel from burning!
Cut (using a sharp knife) your caramelized pastry puff into a circle of desired size (here I used a 20cm ring mold). Take your choux puffs and fill them with mascarpone cream: for that, put the cream into piping bag fitted with 10mm tip, with the same tip (or using a ballpen) make a hole in the inferior part of your puff…fill them with the cream; keep them in the fridge until you finished with all of them! My cake here used 17 puffs (with my recipe you will get more…for extra indulgence!) Once your caramel is ready, dip the upper part of the choux in it (be VERY careful not to get burned!!!) let them stand on a Silpat!!) Refrigerate if necessary! Use the caramel to stick the choux ring to the puff pastry disk, and then just dip the choux slightly into the caramel ,and stick them to the ring! Phew!!!! The most difficult part is over!!
Put the pumpkin cream into a pastry bag fitted with a 12cm tip. Look at my photo!! Make a layer of this cream. Then, put the mascarpone cream in another pastry bag fitted with the St Honoré tip (you can use another tip if you want..) Look at the photo! Create “rays of cream” that converge to the center…Place one choux as a form of “hub”
NB: before putting both creams into the pastry bags, it is necessary to “de-contract” them, to loosen a bit the firm texture created by the gelatin…use a whisk for that, but don’t overdo it!)