Spiced Pumpkin Pecan Cheesecake

artisans-and-chefs manufacturing

manufacturing

Part 1: Pecan Cocoa Crumble

Ingredients

100g Confectioner’s Sugar
100g Roasted Pecan Flour
75g Almond Flour
40g deZaan True Gold cocoa powder
1g Cinnamon (powdered)
1g Ginger (powdered)
2g Fleur de sel
100g Butter

Method

In a mixing bowl,add all dry ingredients and until combined.
Once dry ingredients have been combined, add butter. Mix until a crumbly dough is formed. Note: At this point, the crust can be used as a crumble or follow through the steps for a crust disc.
Once dough has been formed, transfer dough directly to a sheeter and sheet to 3cm.
Let it rest in refrigerator for 30 minutes or freeze for 15 minutes.
Cut to desired size (for cake = 10cm; for verrine = 3cm circles).
Transfer to sheet tray lined with a silpat (baking paper will work as well).
Bake at 160ºC for about 7 minutes and check for readiness (dough needs to be firm to touch).
Once baked, remove from oven, and leave to cool for 10-15 minutes.
Reserve on the side until ready to use.

Part 2: Pecan & Pumpkin Seed Praline

Ingredients

200g Toasted Pecans
100g Pumpkin Seeds (toasted)
100g Granulated Sugar
2g Fleur de sel

Method

On a sheet tray lined with a silpat, layout pecans and pumpkin seeds. Leave until ready to use.
In a pan, bring sugar and salt to a dark golden caramel.
Pour over pecans and pumpkin seeds mixture and allow to cool down completely.
Once cooled, add everything to a food processor and blend until smooth.
Transfer to a piping bag and reserve until ready to use.

Part 3: Caramelized Pecans

Ingredients

200g Toasted Pecans (kept warm)
100g Granulated Sugar
20ml Water

Method

In a medium pan, cook sugar and water to 118ºC.
Once the temperature is reached, add toasted pecans.
Stir continuously. Note: Sugar will become sandy like in texture.
Keep stirring until all pecans have been coated evenly with a nice golden caramel color.
Transfer to a flat surface lined with a silpat.
Gently spread the pecans as much as possible and allow to completely cool down.
Break (if needed) and store in an air-tight container until ready to use.

Part 4: Spiced Pumpkin Cream Cheese Cremeux

Ingredients

318g Cream (35%)
1g Cinnamon (powdered)
1g Ginger (powdered)
0.5g Nutmeg
116g Granulated Sugar
93g Egg Yolks
310g Cream Cheese
155g Mascarpone
30g Fish Gelatine (powdered)
65g Pumpkin Puree

Method

In a bowl, add egg yolks and sugar. Blend to a smooth paste and set aside.
In a heat proof bowl, add cream cheese, mascarpone, and pumpkin puree and set aside.
Bring the cream and spices to a boil.
Temper gradually over egg yolk mixture.
Blend and return to heat. Cook to Nappée (approx. 82ºC/ 179ºF).
Pour over gelatine and blend with immersion blender. Cool to 50ºC/122ºF and pour over cream cheese mixture. Mix with immersion blender.
Set aside to cool further until ready to mold.

Part 5: Pumpkin Whipped Ganache

Ingredients

404ml Cream (35%) - quantity 1
504ml Cream (35%) - quantity 2
50g Pumpkin Puree
75g Milk Powder (full fat)
56g Cocoa Butter
100g Granulated Sugar
30g Fish Gelatin (6g - Pork Gelatin)

Method

In a bowl, add cocoa butter, pumpkin puree and milk powder. Set aside until ready to use.
In a saucepan, add 1st quantity of cream, sugar, and basil. Bring to a simmer. Take off heat and cover. Allow to infuse for 5 minutes.
Add back onto heat and bring to a soft boil.
Pour over cocoa butter & milk powder in 2-3 stages.
Once the 1st cream has been incorporated, add gelatin while mixture is still quite warm. Blend until thoroughly combined.
Add 2nd quantity of cream to the mixture and blend until well combined. Strain mixture and transfer to an air-tight container covering the top of the ganache with plastic film wrap to prevent the formation of skin.
Set in refrigerator for 24hrs for best results.
When the ganache is ready to use, add desired quantity to a cold mixing bowl and whisk until medium/hard peaks are formed.
Use immediately after whipping.

Part 6: Chantilly

Ingredients

200g Cream (35%)
25g Confectionery Sugar

Method

In a cold mixing bowl, add the cream and sugar.
Whisk until medium peaks are formed.
Transfer to piping bag and use immediately.

Part 7: Assembly

Method

Once all components have been made, prepare 10cm ring molds (width = 6cm).
Place ring over previously cut Cocoa Crumble.
Pipe in a layer of Pumpkin Puree. Allow to set in the freezer for 10 minutes.
Pour the Pumpkin Cream Cheese Cremeux into molds. Allow to set firm in freezer for a minimum of 3 hours.
Once firm, demold cheesecake and transfer to a sheet tray. Reserve in refrigerator until ready to decorate.
Whip ganache to firm peaks and transfer to piping bag.
Whip Chantilly and transfer to piping bag.
Using the piping bag, decorate ganache and chantilly (alternating between both) towards to edge of the cake.
Pipe a generous amount of Praline in the center of the cake and finish with candied Pecan pieces.
If storing in the refrigerator, store cheesecake without candied pecans to avoid bleeding of caramel sugar.

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