You are using an outdated browser. Please upgrade your browser to improve your experience and security.
Gourmet
Halloween Snack
Made with Chocolate Dulcey 35% - Blond Cooking Range
AN ORIGINAL RECIPE BY CHEF BAPTISTE BLANC & L’École Gourmet Valrhona
3 stepsPrepare the day before:
- Caramel DULCEY 35% crémeux
To be done on the day:
- Pumpkin cake mix
- DULCEY 35% glaze
Required utensils:
- Fluted brioche moulds
- Stand mixer
Recipe Step by Step
01
PUMPKIN CAKE MIX
Preparation time: 20 minutes
Baking time: 30 minutes
- 150g Butter
- 170g Eggs
- 150g Granulated sugar
- 2g Cinnamon powder
- 2g 5-spice mix
- 2g Salt
- 270g Wholemeal flour
- 6g Baking powder
- 425g Pumpkin
- 180g Fromage blanc
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.
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.
02
CARAMEL & DULCEY 35% CRÉMEUX
Preparation time: 20 minutes
Leave to sit for: 4 hours
- 130g Caster sugar
- 40g Butter
- 245g Whipping cream
- 20g Caster sugar
- 2g 4-spice mix
- 170g DULCEY 35% chocolate
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.
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.
03
DULCEY 35% GLAZE
Preparation time: 5 minutes
- 730g DULCEY 35% chocolate
- 70g Flavourless oil
Melt the DULCEY 35% chocolate at 40°C.
Add the oil and mix it in well.
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.