Pumpkin, hazelnut and maple petit gateaux

by Chiara

When I think fall, one of the very first flavors that comes to my mind is definitely maple.
I always love baking with this precious natural sweetener for both its unique taste and great versatility. It pairs well with so many other fall-friendly ingredients. Just thinking of pumpkin, for example, or, even more, the earthy and sweet combination of hazelnut and maple, which is a bit obvious but so addictive.
For many enthusiasts of the maple-pumpkin-hazelnut pairing out there, these little sweet delights are just the thing for you!

The recipe is for 6 gluten-free petit gateaux. I used the Promise 65 silicone mould (Ø 8,5cm x H 2cm) from Silikomart. These are the main components:

  • Gluten-free maple and hazelnut shortcrust pastry
  • Gluten-free maple and hazelnut financier
  • Roasted pumpkin, vanilla and Orelys 35% blond chocolate crémeux. Orelys is part of the blond chocolate range from Valrhona. It’s a white chocolate couverture distinguished by its golden color and the light licorice and maple flavor, given by the addition of Muscovado sugar, a natural raw brown sugar
  • Cocoa butter mirror glaze

If you make this recipe, don’t forget to leave a comment or tag me on Instagram. I’d be more than happy to hear from you all. Seeing your creations makes me the happiest person beyond everything!
And, of course, if you have any questions or doubts about this recipe and/or pastry techniques in general, feel very free to write me. I’ll do my best to respond you as quickly as possible ♡

Pumpkin, hazelnut and maple petit gateaux

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Serves: 6
Nutrition facts: 200 calories 20 grams fat

Ingredients

Gluten-free maple and hazelnut shortcrust pastry
77 g rice flour
33 g cornstarch
50 g hazelnut flour
45 g maple sugar (or the brown sugar of choice)
a pinch (⅛ tsp) Maldon salt
85 g butter, cold and cubed
20 g eggs

Gluten-free maple and hazelnut financier
60 g butter
72 g maple syrup, grade C preferably
30 g maple sugar (or the brown sugar of choice)
60 g hazelnut flour
31 g Teff flour (or brown rice flour)
14 g cornstarch
a pinch (⅛ tsp) Maldon salt
72 g egg whites, to room temperature

Roasted pumpkin, vanilla and Orelys 35% blond chocolate crémeux
210 g fresh Butternut pumpkin, peeled and diced into 2 cm pieces
10 g pumpkin seeds oil (or the seeds oil of choice)
a pinch (⅛ tsp) Maldon salt
2,5 g gelatin sheets, Gold strength (200 Bloom)
12 g cold water to soak the gelatin sheets
90 g heavy cream 35% fat content (A)
150 g Orelys 35% blond chocolate (or the good quality white chocolate of choice)
90 g heavy cream 35% fat content, cold (B) 
1 vanilla bean

Cocoa butter mirror glaze
195 g caster sugar
195 g whole milk 3,5% fat content
123 g dextrose sugar
165 g sweetened condensed milk
12 g gelatin sheets, Gold strength (200 Bloom)
60 g cold water to soak the gelatin sheets
98 g cocoa butter
225 g Absolu Cristal (neutral gelatin)
q.b. fat-soluble orange food coloring
q.b. fat-soluble sky-blue food coloring 
q.b. fat-soluble white food coloring

Assembly and decoration
edible gold leaf
edible flowers

Instructions

Gluten-free maple and hazelnut shortcrust pastry

  1. In the bowl of a stand mixer fitted with paddle attachment combine rice flour, cornstarch, hazelnut flour, maple sugar, salt and butter and work until the mix resembles fine breadcrumbs.
  2. Add in the eggs and beat on low speed until the dough comes together.
  3. Once the pastry has come together, press into a neat flat square and cover in plastic wrap. Chill in the fridge overnight.
  4. Preheat the oven to 160°C, ventilation mode. Line a micro-perforated baking tray with micro-perforated silicone mat. 
  5. Roll out the chilled shortcrust pastry on a lightly floured surface to approximately 3 mm in thickness, adding flour when needed so it doesn't stick. Cut out the rolled pastry with the ring cutter included in the Promise 65 silicone mould kit from Silikomart, to get 6 shortcrust pastry rings.
  6. Place the rings onto the prepared tray. Place on top a second micro-perforated silicone mat and bake for 10-12 minutes, or until the rings are golden-brown in color.
  7. Remove from the oven and dust with cocoa butter powder (Mycryo) while they're still hot. This prevents the pastry to get soggy. Store the baked shortcrust pastry rings in an airtight container at room temperature until required. 

Gluten-free maple and hazelnut financier

  1. Preheat the oven to 170°C, static mode. Place the ungreased Silikomart The Ring 65 silicone mould (the insert of Ø 7,5 cm) onto a tray. 
  2. Make the brown butter (the beurre noisette). Place pieces of butter into a saucepan and let melt over medium heat. Don't stir the butter, it is not needed. Once melted, the butter will begin to foam and sizzle. In about 3-4 minutes from when you started, the butter will turn golden brown. The foam will slightly dissolve and the milk solids on the bottom of the pan will toast and get brown. The butter should also smell intensely nutty and caramelized. 
  3. Once the butter is ready, remove the saucepan from the heat and filter the butter through a cheese cloth, previously placed into a stainless steel sieve, to remove the brown milk solids that are formed at the bottom of the saucepan. Add in the maple syrup and combine well with a rubber spatula. Leave aside at room temperature.
  4. In a bowl, sift the Teff flour together with cornstarch. Add in the maple sugar, hazelnuts flour and salt and mix by hand with a fine whisk.
  5. Add in the egg whites and mix well, until a smooth and homogeneous batter is formed.
  6. Add in the mix of brown butter + maple syrup in 3 times and mix with the whisk until the butter is completely absorbed and incorporated and the batter looks smooth, fluid and homogeneous. 
  7. Pipe 12 g of batter into each mold cavity and bake for approximatively 10 minutes, or until the financier is puffed and golden-brown in color.
  8. Remove from the oven and freeze immediately. Once the financier is completely frozen, unmould it and store in the freezer until assembly.

Roasted pumpkin, vanilla and Orelys 35% blond chocolate crémeux

  1. Preheat the oven to 170°C, ventilation mode. Line a baking tray with parchment paper.
  2. Peel and dice the pumpkin into pieces approximately 2 cm wide and place them into a bowl. Add pumpkin seeds oil and salt and stir well with a rubber spatula, ensuring that the pumpkin pieces are evenly coated. Transfer onto the prepared baking tray and roast for approximately 15-20 minutes, until pumpkin is very soft and lightly caramelized. Once the pumpkin is ready, turn off the oven and keep it warm.
  3. While pumpkin is cooking, soak the gelatin sheets in cold water. Bring the heavy cream (A) to simmer and add the soaked gelatin sheet. Stir until it is dissolved. Mel the Orelys chocolate in the microwave to 45°C.
  4. Once the pumpkin is ready, transfer both the pumpkin and the sauce (which is formed on top of the parchment paper during cooking) in the bowl of a food processor. Add the hot heavy cream and blend until a smooth and homogeneous puree is formed.
  5. Add the melted chocolate and blend until it is fully absorbed. It is best to blend the cream for about 3 minutes at high speed, so that cream gets smooth and silky.
  6. Transfer the pumpkin cream in a bowl and let it cool down to 34°C.
  7. Semi-whip the cold heavy cream (B) until it forms soft peaks and add it in 3 times to the pumpkin cream, folding gently with a rubber spatula in order to obtain a light, smooth and fluffy crémeux.
  8. Pipe the pumpkin crémeux in the ring-shaped mould (Ø 8,5 cm) from Silikomart Promise 65 mould, about ⅔ of the way full. Unmould the frozen rings of financier and insert in the crémeux, pressing down gently, so that the crémeux reaches the top of the mould. Using a palette knife, remove the excess crémeux and place into the freezer for approximatively 2-3 hours (domestic freezer) or for about 1 hours in a blast freezer. Store in the freezer until glazing.

Cocoa butter mirror glaze

  1. Soak the gelatin sheets in 60 g cold water for at least 10 minutes.
  2. Place the cocoa butter into a measuring cup or mixing glass.
  3. Heat caster sugar, whole milk and dextrose sugar in a saucepan and bring to boil. Once it has reached the temperature of 104°C, remove the saucepan from the heat and add in the sweetened condensed milk. Stir through with a rubber spatula.
  4. Pour into the mixing glass, over the cocoa butter, and emulsify with the hand blender to let the cocoa butter melt. Make sure to not add so much air bubbles while blending. 
  5. Heat the Absolu Cristal in the microwave to 65°C and add into the mixture, followed by the drained gelatin sheets.  Emulsify once more, while keeping the blender cup in the middle of the liquid, so that any air bubbles could be formed. 
  6. Separate the glaze  by retaining half the glaze (A) and place a quarter in one jug (B) and a second quarter in a second jug (C).
  7. Add the orange food coloring into the first part of the glaze (A), to obtain the orange glaze, and emulsify with the hand blender.
    Add the white food coloring into the second part of the glaze (B), to obtain the white glaze, and emulsify with the hand blender.
    Add the sky-blue food coloring into the third part of the glaze (C), to obtain the sky-blue glaze, and emulsify with the hand blender.
  8. Cover the three glazes with clingfilm pressed on top of them and place in the fridge for at least 12h (overnight).
  9. Heat the three glazes in microwave until the edges start to melt. Emulsify each one of them with the hand blender, so that the centers begin to melt and in order to obtain a smoother consistency and a shiny look. If you use Bamix hand blender, it is better to use the multi-purpose blade. 
  10. Place clingfilm on the surface of each glaze and cool to 27-28°C, placing the jugs in the fridge or taking them at room temperature.
  11. In the meantime, cover the working surface with two sheets of clingfilm, slightly overlapping each other. They will serve to collect the excess glaze. Place a cooling rack on top of the clingfilm.
  12. Once the glazes are 27-28°C, layer the different colors in a large jug (1L), starting and ending with the orange glaze (A). Keep in mind that more the layers of colors are thin, more the stripes will be thin; on the contrary, the thicker the layers, the bolder your stripes will be. 
  13. Unmould the frozen petit gateaux and place onto the cooling rack. Pour the prepared layered glaze over each petit gateaux.
  14. Using a toothpick and a small angled palette knife, carefully place the glazed petit gateaux on top of the shortcrust pastry ring. Place in the fridge for about 2 hours to defrost. 
  15. The excess glaze you scrape up can be re-heated and re-used for other recipes. The glaze can be stored in the fridge for up to 3 weeks or freezer for 2 months and re-heated and adjusted with water if needed.

Assembly and decoration

Garnish with edible gold leaf and edible flowers.

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