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Pumpkin Spice Opera Terrine Recipe | Great Performances

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SEP
16
2015
Pumpkin Spice Opera Terrine Recipe
Recipes and Food
by GP Executive Pastry Chef Rob Valencia

Pumpkin Spice Biscuit

Ingredients:

  1 ¾ cup All Purpose flour

  2 tsps. Baking soda

  4 tsps. Ground cinnamon

  1 tsp.  Ground nutmeg

  1 tsp. Ground ginger

  ½ tsp. Kosher Salt

  1 2/3 cup Sugar

   4 Eggs

   1 ¼ cup Pumpkin purée

   1 cup Butter, melted

Procedure:

·  Sift together flour, baking soda and spices. Add salt and sugar.

·  Beat together eggs, and purée. Add dry ingredients to purée mixture.

·  Gradually incorporate melted butter into batter.

·  Spread batter between 3 heavily oiled 9x9 baking sheets.

·  Bake 350 ºF for 8 minutes.


Pumpkin Caramelia Ganache

Ingredients:

   1 cup Valrhona Caramelia milk chocolate

   1 tbs. Butter

   ½ cup Heavy cream, warm

   ¼ cup Pumpkin purée (Sysco)

   1 tsp. Coffee extract (Trablit)

Procedure:

·  Melt together milk chocolate and butter over a double boiler with a hand blender.

·  Emulsify warm cream into chocolate mixture.

·  Emulsify purée and coffee extract into chocolate mixture.

·  Ganache should be smooth and glossy.

Banana Pastry Cream

Ingredients:

   3 cups Milk 

   1 Vanilla bean

   8 oz Sugar, divided 

   3 oz Corn starch 

   8  Egg yolks 

  1 cup Banana purée 

   2oz Butter 

   Pinch of Salt 

   Splash of Vanilla extract 

Procedure:

·  Bring milk to a boil with the split and scrapped vanilla bean.

·  Whisk the sugar, corn starch and flour together with the egg yolks.

·  Temper in a little of the milk and whisk thoroughly.

·  Add egg mixture to the milk. Return to a boil, whisking thoroughly.

·  Strai, and hand blend in the butter, banana, salt and vanilla extract.


Caramel Sauce

Ingredients:

   1 ½ qt Sugar 

   Splash Corn Syrup 

   3 cups Cream 

Procedure:

·  In a heavy bottom sauce pot, combine sugar and corn starch with enough water to make the consistency of wet sand.

·  Cook the sugar mixture without stirring over medium flame until it becomes a dark rosy color. Remove from heat.

·  Carefully stir in the cream and whisk to combine.

·  Return to the fire to bring to a boil. Boil two minutes.

·  Keep Warm.

Instructions:

One hour ahead - Bake cake, make ganache and make custard. Allow all to cool to room temp,

Assembly

  On a decorative square cake plate or a tray larger than 9x9:

o  Remove one Pumpkin Spice Biscuit layer from the cake pan and place on the center of the cake plate.

o  Spread a layer of chocolate ganache on the cake layer, approximately 1/8 of an inch thick.

o  Spread a layer of banana pastry cream over the layer of ganache, approximately ¼ of an inch thick.

o  Top with a layer of Pumpkin Spice Biscuit. Press down.

o  Spread a second layer of chocolate ganache on the cake layer, approximately 1/8 of an inch thick.

o  Spread a second layer of banana pastry cream over the layer of ganache, approximately ¼ of an inch thick.

o  Top with the third layer of cake. Chill cake for two hours.

o Make the Caramel Sauce. Allow to cool to room temp.

Pour ¾ of the Caramel Sauce over the entire cake. Refrigerate to set.

o Sprinkle with toasted pumpkin seeds, banana chips and crunchy chocolate chips.

To Serve:

Use reserved Caramel Sauce to paint a strip on the plate. Slice cake and place on top of the caramel strip. Sprinkle additional seeds and chips on the plate.

Enjoy!



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