Pumpkin Entremet made with
– orange mousse,
– a chocolate mousse insert,
– an orange biscuit,
– orange and brown velvet sprays.
Materials used
– Pumpkin mould
– Silikomart truffle mould
– Orange velvet spray
– Brown velvet spray
Ingredients
Chocolate mousse insert
✔55 g milk
✔1 yellow
✔15 g powdered sugar
✔75 g dark chocolate
✔120g full cream liquid with a minimum of 30% fat
✔1 sheet of 2g gelatine
Orange biscuit (the day before)
✔50g flour
✔½ teaspoon yeast
✔38g sugar
✔30g butter
✔25g eggs
✔25g orange juice
Orange mousse (the day before)
✔80g orange juice
✔1 egg
✔50g sugar
✔7g cornflour
✔120g liquid cream 30% MG
✔3g gelatine
Sweet pastry
✔70g flour
✔20g icing sugar
✔30g butter
✔1 egg yolk
✔1 pinch of salt
The recipe
Chocolate mousse insert
✔55 g milk
✔1 yellow
✔15 g powdered sugar
✔75 g dark chocolate
✔120g full cream liquid with a minimum of 30% fat
✔1 sheet of 2g gelatine
Soften the gelatine sheet in a bowl of cold water. In a bowl, mix the egg yolk with the caster sugar. Heat the milk in a saucepan. Remove from the heat, and pour over the egg yolk and sugar mixture, stirring. Return the mixture to the saucepan over the heat and cook over a low heat until it reaches 82ºC. Remove from the heat and add the gelatine, stirring well. Pour this hot custard over the chocolate, stirring with a whisk until melted. Set aside. Whip the cold cream with a mixer and add it to the custard in two or three batches, mixing gently with a spatula each time. Fill the silikomart truffle mould. Place in the freezer.
Orange biscuit (the day before)
✔50g flour
✔½ teaspoon yeast
✔38g sugar
✔30g butter
✔25g eggs
✔25g orange juice
Cream the butter with the caster sugar. Add the egg and mix. Then add the flour, yeast and then the orange juice. Pour onto a baking tray lined with baking paper. Bake at 180°C until lightly coloured (about 10 minutes). Leave to cool, then cut out the biscuits with a biscuit cutter.
Orange mousse (the day before)
✔80g orange juice
✔1 egg
✔50g sugar
✔7g cornflour
✔120g liquid cream 30% MG
✔3g gelatine
Place the gelatine in a large bowl of cold water.
In a mixing bowl, combine the egg, powdered sugar and cornstarch. Pour the orange juice into a saucepan and bring to the boil. Add the previous mixture. Heat over low/medium heat, stirring constantly until the cream thickens. Remove from the heat and add the gelatine. Set aside. In a salad bowl, whip the cold liquid cream and gently fold in the cooled mixture with a spatula.
Assembly
Fill the pumpkin mould with orange mousse, add the frozen chocolate mousse insert, add a little more mousse if necessary and finish with the orange biscuit. Place in the freezer overnight. I kept two remaining chocolate mousse inserts for the pumpkin stem.
The next day, use orange velvet spray immediately on the pumpkins taken from the freezer. I then quickly cut out my two remaining chocolate inserts into the shape of a stem and put them back in the freezer straight away. Once these were well hardened I applied a brown velvet spray and placed them on the pumpkins.
Sweet dough
✔70g flour
✔20g icing sugar
✔30g butter
✔1 egg yolk
✔1 pinch of salt
Mix all the ingredients together. Spread the dough in a crumbly fashion on a baking tray and bake for about ten minutes. Leave to cool. Sprinkle around the entremets.
