This is what I call the perfect autumn desert. I don't know about you but I love Kombucha (Japanese pumpkin). It is sweeter and has a creamy texture when steamed. But most importantly, the combination of kombucha and cinnamon is phenomenal, as if they are made for each other. Here I paired, kombucha cinnamon puree with a soft hazelnut flavored whipped cream and fluffy chocolate chiffon cake. I also love how the chiffon cake recipe turned out, fluffy and delicious. Scroll down to check out the recipe.
Pumpkin Cinnamon Cream with Hazelnut Chantilly and Chocolate Sponge Cake
Ingredients:
Hazelnut Praline
200g Roasted Hazelnuts
180g Caster Sugar
7ml Vegetable Oil
Hazelnut Mascarpone cream
100g Whipping Cream
100g Mascarpone
20g Brown Sugar
25g Hazelnut Praline
12g Invert Sugar or Glucose Syrup
Pumpkin Cream
270g Peeled and Steamed pumpkin (Kombucha)
25ml Whipping Cream
30g Honey
1 Teaspoon Cinnamon/Piece of Cinnamon Stick
1/2 Teaspoon Vanilla Extract
20g Butter
Chocolate Chiffon Cake
40g Flour
10g Cocoa
33g Egg Yolks (2 Egg's Yolks)
30g Milk
1ml Vanilla Extract
Pinch of salt
25g Caster Sugar
20g Vegetable Oil
65g Egg Whites (2 Egg's Whites)
1ml Lemon Juice
25g Sugar for Meringue
Directions:
Hazelnut Praline
Roast the hazelnuts (if not) at 200°C for 10 or until they turn golden brown.
- 200g Roasted Hazelnuts
On medium heat start caramelizing the sugar. Trick is not to move the sugar much while it is caramelizing and once the sugar starts to turn brown, gently swirl around to mix.
- 180g Caster Sugar
Once completely caramelized, add the hazelnuts and cook for 2-3 minutes. Hazelnuts should be evenly coated with caramel and glossy in appearance. Once cooked pour onto a parchment paper and cool.
Blend the caramelized hazelnut in a strong food processor or blender until coarsely ground, then add the oil and continue blending until a smooth and paste is formed (keep scarping the sides occasionally using a spatula)
- 7ml Vegetable Oil
Store in an airtight container up-to 2 months in the fridge.
Hazelnut Mascarpone cream
In a heavy bottom pan, bring invert sugar, whipping cream and brown sugar to a boil.
- 100g Whipping Cream
- 12g Invert Sugar or Glucose Syrup
- 20g Brown Sugar
Blend the cream mixture with mascarpone and hazelnut praline with an immersion blender. Cover with a plastic wrap and refrigerate for at-least 2hrs.
- 100g Mascarpone
- 25g Hazelnut Praline
Before plating, whip the cream using hand mixer or electric mixer to soft peeks.
Pumpkin Cream
Chop and peel the pumpkin into cubes and steam using a streamer. The pumpkins should be soft when pressed.
- 270g Peeled and Steamed pumpkin (Kombucha)
Add steamed pumpkin, whipping cream, honey, cinnamon and vanilla extract into a heavy bottom pan. Mash and cook with a wooden spatula for 7-10mins.
- 25ml Whipping Cream
- 30g Honey
- 1 Teaspoon Cinnamon/Piece of Cinnamon Stick
- 1/2 Teaspoon Vanilla Extract
Pass the mashed pumpkin through a sieve to get a soft and homogenous paste. Add room temperature butter to the pumpkin paste and mix with a spatula. Cover with a plastic wrap and refrigerate for at-least 2hrs or until use.
- 20g Butter
Chocolate Chiffon Cake
Whisk egg yolks and first part of the sugar until the mixture turns pale. Add milk, oil, and vanilla extract and whisk again to mix.
- 33g Egg Yolks (2 Egg's Yolks)
- 25g Caster Sugar
- 30g Milk
- 1ml Vanilla Extract
- 20g Vegetable Oil
Sieve in the flour, salt and cacao powder and mix to combine with a spatula.
- 40g Flour
- 10g Cocoa
- Pinch of salt
Preheat the oven to 150°C. Coat the baking tin (15cm X 7.5cm) with oil and line it with parchment paper.
Start whisking the room temperature egg whites and lemon juice using a hand mixture or electric mixer until frothy. Add one table spoon sugar at a time and whisk until stiff peaks are formed.
- 65g Egg Whites (2 Egg's Whites)
- 1ml Lemon Juice
- 25g Sugar for Meringue
Gently mix the whisked egg whites, in batches, with the batter we made earlier. Use a spatula for this process and move it in a circular motion, making sure the bottom is mixed as well. Pour the batter in the prepared cake tin, cover the bottom of the time with aluminum foil and bake in a water bath for 85mins. Cool on a wire rack.
Assembly
Whisk the hazelnut cream to soft peak and transfer into a piping bag. Scoop in the pumpkin puree in a piping bag as well. Break or tear the chiffon cake into bite size pieces.
On a serving plate, pipe hazelnut cream and pumpkin puree dollops, place the bite size cake pieces in between, drizzle with some hazelnut praline, chopped hazelnuts and pumpkin seeds. Finally, finish with a dusting of cacao powder.
Thank you for visiting our website and reading this recipe, it means a lot. I hope you like it and will try to make it at home. Tag us on instagram @frompistachiowithlove if you to make this recipe. And comment if you any comments or questions! :)
Enjoy! From Pistachio With Love...
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