- see below
Pumpkin Pie: Butternut Squash Custard
Ingredients
Method
IngredientQuantityScalingProcedure Butternut squash, peeled and cubed 550 g 110% Place all ingredients in pressure cooker and cook at full pressure (15 psi) for 20 min. Unsalted butter 110 g 22% Remove lid and reduce until the bottom of the pan is barely wet. Remove spices. Water 100 g 20% Puree squash mixture, and pass through fine sieve. Maple syrup (Grade B) 50 g 10% Measure 500 g of puree for recipe. Salt 2 g 0.40% Cinnamon stick 0.8 g 0.16% Clove 0.25 g 0.05% Mace 0.25 g 0.05% Squash puree, from above 500 g 100% Place all in Thermomix and blend for 1 min. Heavy cream 90 g 18% Turn on heat and continue blending until 90 °C / 194 °F is reached. Maple syrup (Grade B) 40 g 8% Cast onto pastry table with bars at a thickness of 1.5 cm / ½ in until firmly set. Salt 2 g 0.4% Refrigerate until use. Toasted walnut oil 10 g 2% Iota carregeenan 1.48 g 0.3% Kappa carregeenan 1.48 g 0.3% Pumpkin Pie: Ginger Cream
Yields: 250 g
IngredientQuantityScalingProcedure Heavy cream 200 g 100% Whip all to medium peaks. Sugar 40 g 20% Pipe 1 cm / ? in tip into cylinders with sides touching to make sheets. Ginger juice, raw and fresh 15 g 7.5% Freeze completely. Toasted walnut oil 7 g 3.5% Xanthan gum 0.25 g 0.125% Pumpkin Pie: Caramelized Crust
Yields: 600 g
IngredientQuantityScalingProcedure Pastry flour 350 g 140% Blend in food processor and reserve. Unsalted butter 250 g 100% Ice water 105 g 42% Dissolve sugar and salt into water. Sugar 15 g 6% In large bowl, pour flour and butter mixture over the liquid mixture. Salt 10 g 4% Mix until just incorporated.
Place on silicone mat and press into layer about 2.5 cm / 1 in thick.
Place in refrigerator and let rest for 1 h.
Remove and roll out 3 mm / ? in thick.
Rest in refrigerator for 1 h.
Bake in 160 °C / 320 °F oven until golden, about 18 min.
Maple syrup (Grade B) 100 g 40% Heat in pot until just melted and whisk to emulsify. Unsalted butter 50 g 20% Brush all over the pastry crust and bake in 190 °C / 375 °F oven until dry, about 10 min. Salt 2 g 0.8% Pumpkin Pie: Assembly
Yields: 4 portions
IngredientQuantityScalingProcedure Butternut squash custard square 4 squares Cut crusts to desired dimensions.
Cut custard to fit on top of crust, with crust evenly exposed on edges.
Cut frozen ginger cream into the same dimensions as the custard. Be sure to place cream on top while still frozen.
Transfer to serving dish.
Garnish with orange zest, grated walnut, and walnut oil.
Ginger cream 4 pieces Caramelized crust 4 crusts Orange zest, finely grated 4 shavings Toasted walnuts, finely grated 16 walnuts Walnut oil as needed
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