Spiral of emotions
- Level:
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Difficult
- Makes:
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12 portions
It is easy to be inspired when you surround yourself with producers and suppliers who are passionate about their work and who make their work an art of living. If you share the same values such as proximity, transparency, love of local products and the environment or craftsmanship, working with them becomes a breeze.
VEGAN BUTTER “SWISS MADE”
Used products: VEGAN BUTTER “SWISS MADE”
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3.2 ozCB
Preparation: VEGAN BUTTER “SWISS MADE”
Melt at 40ºC
Used products: VEGAN BUTTER “SWISS MADE”
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1.4 ozoat milk (slightly warm)
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15.4 grsoy lecithin
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3.2 ozrapeseed oil
Preparation: VEGAN BUTTER “SWISS MADE”
Add
Mix everything with a blender.
Pour it into a rectangular container to have a block of vegan butter.
Keep in the refrigerator for at least 6 hours.
VEGAN PUFF PASTRY
Used products: VEGAN PUFF PASTRY
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10.1 ozflour
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6.6 ozwater
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0.2 ozswiss salt
Preparation: VEGAN PUFF PASTRY
Knead slowly for 3 min
Used products: VEGAN PUFF PASTRY
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7.8 ozvegan butter "swiss made”
Preparation: VEGAN PUFF PASTRY
Insert in the dough
Make 5 simple folds.
Let rest at least 1 hour.
Roll out the dough to 3 mm.
Cut a rectangle of 18 cm x 25 cm. Roll on itself and freeze slightly.
Cut 2 slices per person of 1 cm thickness.
Bake at 170°C for 20-22 min.
Set aside.
CREAM MEXICO 66%, MANDARIN & PUMPKIN
Used products: CREAM MEXICO 66%, MANDARIN & PUMPKIN
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13.2 ozTangerine puree
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4.2 ozpumpkin puree
Preparation: CREAM MEXICO 66%, MANDARIN & PUMPKIN
Slightly heat
Used products: CREAM MEXICO 66%, MANDARIN & PUMPKIN
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1.6 ozsugar
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0.4 ozpectin
Preparation: CREAM MEXICO 66%, MANDARIN & PUMPKIN
Add & heat to 100ºC
Used products: CREAM MEXICO 66%, MANDARIN & PUMPKIN
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15.4 grgrated tangerine peel
Preparation: CREAM MEXICO 66%, MANDARIN & PUMPKIN
Add
Used products: CREAM MEXICO 66%, MANDARIN & PUMPKIN
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3.7 ozcocoa butter
Preparation: CREAM MEXICO 66%, MANDARIN & PUMPKIN
Separately melt
Blend all ingredients until a creamy mixture is formed.
Store the mixture.
CRUNCHY PRALINÉ
Used products: CRUNCHY PRALINÉ
Preparation: CRUNCHY PRALINÉ
Mix
Used products: CRUNCHY PRALINÉ
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0.9 ozCB
Preparation: CRUNCHY PRALINÉ
Add melted
Used products: CRUNCHY PRALINÉ
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1.4 ozroasted and crushed pumpkin seeds
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pinchswiss salt
Preparation: CRUNCHY PRALINÉ
Then
Homogenize and spread to 4 mm.
Cut a rectangle slightly smaller than the inside of the puff pastry rectangles.
Set aside.
CANDIED KUMQUAT
Cut the kumquats in half crosswise.
Cover with 30º Baume syrup (1000 gr of water + 1400 gr of sugar, bring to a boil) and cook at 80ºC for 10-12 hours.
Remove the pulp with a spoon and keep the peel.
Keep the peels in their syrup.
For Assembly and Finishing
Once the spirals are cold, apply a thin layer of tempered 66% Mexican chocolate and let it crystallize.
Place a ring of praline on one of the puff pastry spirals, garnish the inside with the 66% Mexico mandarin cream.
Then, spread small pieces of candied kumquat and cubes of sautéed pumpkin.
Finish with the second spiral of puff pastry.
Decorate with crunchy pumpkin seeds.
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