Pumpkin & Maple
It consists of a pumpkin crème brûlée, caramelized pumpkins, a maple sauce, a tangy lemon gel, a maple ice cream to cool it down, and crispy pumpkin churros. I hope you like it !
⏱️ Time: 1h30
🔪 Difficulty: Level 2/5
⚠️ Allergens: , gluten, egg products, alcohol, lactose
⚙️ Options:
Required Ingredients
| Ingredient | Quantity | Unit |
|---|---|---|
| Preparation 1: Pumpkin Crème Brûlée | ||
| Pumpkin Purée | 100 | g |
| Cream | 200 | g |
| Egg Yolks | 30 | g |
| Granulated Sugar | 30 | g |
| Brown Sugar | 20 | g |
| Salt | 1 | g |
| Preparation 2: Maple Ice Cream | ||
| Milk | 100 | g |
| Cream | 40 | g |
| Glucose | 10 | g |
| Maple Syrup | 25 | g |
| Grand Marnier | 5 | g |
| Egg Yolks | 15 | g |
| Powdered Milk | 8 | g |
| Salt | 1 | g |
| Preparation 3: Maple Sauce | ||
| Maple Syrup | 30 | g |
| Brown Sugar | 20 | g |
| Lemon Juice | 8 | g |
| Citrus Zest | 2 | g |
| Butter | 10 | g |
| Preparation 4: Roasted Pumpkin | ||
| Pumpkin | 50 | g |
| Brown Sugar | 10 | g |
| Water | 15 | g |
| Butter | 10 | g |
| Star Anise | 2 | pieces |
| Ground Cinnamon | 1 | g |
| Preparation 5: Lemon-Orange Gel | ||
| Lemon Juice | 50 | g |
| Orange Juice | 20 | g |
| Citrus Zest | 1/2 | piece |
| Granulated Sugar | 7 | g |
| Pectin | 6 | g |
| Preparation 6: Pumpkin Churros | ||
| Water | 100 | ml |
| Flour T45 | 65 | g |
| Whole Eggs | 50 | g |
| Pumpkin Purée | 40 | g |
| Brown Sugar | 20 | g |
| Salt | 1 | g |
| Ground Cinnamon | 2 | g |
| Neutral or Canola Oil for Frying | 400 | g |
Step 1: Pumpkin crème brûlée
- Prepare the pumpkin puree: cut your pumpkin and cook it in a pot of water with a little salt, a cinnamon stick and a star anise. To check if it is cooked, run a knife through the pumpkin; it should not meet any resistance. Then mix your puree and pass it through a sieve.
- Preheat your oven to 155°C.
- For the crème brûlée, heat your cream with the pumpkin puree, then pour it over your egg yolks previously mixed with the sugar.
- Pour this mixture into your dish and bake for 15 minutes.
- Check the cooking and set aside in the fridge.
Chef Vico's tip:
To check the cooking, run a knife through through the pumpkin, it should meet no resistance. Make sure to sieve the puree well to obtain a smooth and creamy texture.
Congratulations, step 1 is completed ! Let’s continue !
Step 2: Maple ice cream
- Pour your cream, milk, glucose and maple syrup into a saucepan and heat it.
- At 25°C, add your milk powder and bring to a boil.
- Pour over your egg yolks and cook at 80°C.
- Pass through a sieve and cool to 4°C.
- Add the Grand Marnier and pour into your ice cream maker.
- Reserve in the freezer.
Chef Vico's tip:
If you have access to ice cream stabilizers, I recommend a dosage between 0.3% and 0.6% depending on your quantity of alcohol, which already acts as a natural stabilizer.
Step 3: Maple Sauce
- Caramelize your brown sugar in a saucepan, stop cooking with your butter.
- Add the rest of the ingredients and let reduce gently for a few minutes.
- Keep in a ready-to-use sauce boat.
Chef Vico's tip:
I advise you not to put it in the fridge to prevent your sauce from crystallizing and having to reheat it when serving. You can also cover it to keep the moisture.
Step 4: Roasted Pumpkin
- Dice your pumpkin and caramelize your sugar in a pan.
- Pour your pumpkin cubes over your caramel.
- Add your butter and then the rest of the ingredients.
- Let cook and let all the liquid evaporate water.
- Check the texture from time to time and set aside.
Chef Vico's tip:
Personally, I prefer a texture with a little resistance and not too soft, so don't overcook them.
Step 5: Lemon orange gel
- Put your ingredients in a saucepan to heat.
- At 40°C, add your pectin while mixing and bring to the boil for 1 minute.
- Cool then put it in a piping bag ready to use.
Chef Vico's tip:
If you don't have pectin, you can use gelatin at a rate of 1 sheet (2g) per 100g of mass.
Step 6: Pumpkin Churros
- Boil your water with your pumpkin puree, brown sugar, salt and cinnamon.
- Turn off the heat and add your sifted flour.
- Cool your dough in a mixer and add your eggs little by little.
- Put your preparation in a piping bag with a fluted nozzle of the desired width.
- Heat your oil to 175°C, pipe your churros into the oil.
Chef Vico's tip:
Be sure to check the temperature of your oil from time to time. Place your churros on absorbent paper to remove excess oil and sprinkle them with icing sugar when serving. Be careful, the oil stays hot for a very long time, I advise you to let your pan cool for a few hours.
Plating Suggestion
- For this plating, I play with temperatures by serving the warm crème brûlée alongside the ice cream. Take your crème brûlée out of the oven, add roasted pumpkin cubes and orange zest.
- Pipe your lemon gel between the cubes and arrange your churros around the crème brûlée, then sprinkle them with powdered sugar.
- Once ready to serve, place a scoop of ice cream in the center of your crème brûlée. For a more convivial service, you can add the ice cream directly in front of your guests.
- Drizzle everything with your maple syrup sauce and enjoy! Personally, I love dipping the churros into the crème with the sauce and ice cream for a play of temperatures, textures, and an optimal balance of flavors. Enjoy :)!
I’d like to congratulate you and thank you for trying to reproduce this recipe. I hope you are satisfied with the result 🙂
Chef Vico
English 
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