AVOLETTA |
albume d'uovo |
farina "debole" |
amido di mais |
VIGOR BAKING |
burro 82% m.g. |
JOYPASTE PISTACCHIO SICILIA |
Polpa di zucca |
zucchero semolato |
pectina |
cannella in polvere |
succo di carota |
succo di mandarino |
TOP CREAM |
acqua |
latte 3.5% m.g. |
FRUTTIDOR ARANCIA |
panna 35% m.g. |
LILLY NEUTRO |
ALMOND AND PISTACHIO FINANCIER
Ingredients
500g
egg whites
370g
all-purpose flour
50g
cornstarch
30g
4g
unsalted butter 82% fat
80g
JOYPASTE PISTACCHIO SICILIA
100g
Preparation
Mix all the dry ingredients, add white eggs and then mix manually.
Melt butter and pistachio paste in the microwave and then combine them together.
Drizzle with SPRAY KING the moulds and then fill them.
Bake for about 10-12 minutes at 180-190°C.
Let it cool completely and then unmould.
PUMPKIN JAM
Ingredients
Pumpkin purée
360g
caster sugar
30g
pectin
5g
cinnamon powder
3g
carrot juice
265g
tangerine juice
90g
Preparation
Cut the pumpkin in two and remove the seeds. Place the pumpkin on a tray covered with parchment paper.
Grill in the oven at 200°C for about 10 minutes and then remove the skin.
Cut the pulp of the pumpkin into cubes then spread them with cinnamon. Bake until the cubes are softened.
Mix sugar with pectin NH.
Warm up the juice and then add the mixture made of sugar and pectin at 40°C.
Bring it to boil, add the pumpkin cubes and then bring it to boil again.
If you like, add a little bit of nutmeg powder.
SPICY ORANGE CHANTILLY
Ingredients
100g
water
150g
milk 3.5% fat
100g
100g
cinnamon powder
2g
liquid cream 35% fat
700g
100g
water
100g
Preparation
Mix water, milk and TOP CREAM to obtain a custard.
Blend FRUTTIDOR ARANCIA with cinnamon and then combine it with the custard. Mix until obtaining a homogeneous compound.
Whip the cream with water and LILLY NEUTRO keeping it soft. While mixing gently combine it in more than once with the orange chantilly previously obtained.
Final composition
Put two teaspoons of pumpkin jam over the bottom of the Dobla Halloween Cupcake, place above it the financier, and at the end close it with the chantilly.
The top of the cupcake may be created by the chantilly cream (poured in a silicon mould and placed in a blast chiller and then sprayed with shaded orange.)
As an alternative, create a swirl over the top with the stabilized cream.
Decorate with Dobla Bat.
