PUMPKIN PX43131

CREAM BISCUIT
Cream Biscuit — Weigh all the ingredients together into a cutter. 
Blend for 1 minute, spread on a 60x40 baking tray and cook at 210°C for 8-10 minutes. 
Cup as needed. 

LIGHT PUMPKIN MOUSSE
Light pumpkin mousse - Heat the milk to 60° with the pumpkin puree. 
Dissolve the gelatine mass and emulsify on the chocolate. 
Add the vanilla and the semi-whipped cream at 35°C/37°C.

FLAVOR OF SALT CARAMEL
Caramel with fleur de sel — Cook the sugar and glucose at 185°C. 
Bring the cream, vanilla and salt to the boil. 
Cook on the sugars and add the pectin.
Blend and bring to 105°C.
Allow to cool and add the butter to 70°C. 

PUMPKIN SEED CRUNCH
Pumpkin seed crunch — Melt the chocolate. 
Add the dried fruit paste. 
Finish with the inclusions. 
Spread as needed.

ORANGE ICING
Orange Icing — Bring all ingredients to a boil, except the citric acid solution. 
add it to the end

FINISH
Mirror glaze

ALLERGENS
Eggs - Milk - Tree nut