Maxima Nutria

Created by

  • Stephen TriggChef
level 3

Pumpkin seed sable, pumpkin seed macaron, chocolate pumpkin seed praline with resveratrol, chocolate cremeux, black lime and sudachi gel. Pumpkin seed decor.
Maxima Nutria is the latin name for squash/pumpkin seeds. I have designed a nutrious snack around a food supplment plants produce called resveratrol that is the healthy molecule found in red wine.

* maxima is latin for pumpkin seeds

Recipe components

Used products

Pumpkin Sable

PreparationIngredients
Preparation

Mix in the kitchen aid flour, sugar and butter until crumbled.
Then add egg yolk to combine all together.
Bake 160c 15-20 mins

Ingredients
  • 200g
    All purpose flour
  • 50g
    yellow pumpkin powder
  • 140g
    vegan butter (cold diced)
  • 100g
    dark brown sugar
  • 30g
    vegan egg yolks

Pumpkin Macaron

Preparation

(Egg white replacer)

Ingredients
  • 204g
    water
  • 19g
    potato whip (Solanic 300)
  • 1g
    xanthan gum
Preparation

Mix

Ingredients
  • 246g
    icing sugar
  • 246g
    pumpkin flour
  • 90g
    Egg white replacer
Preparation

Italian Meringue cook 114c

Ingredients
  • 90g
    Egg white replacer
  • 246g
    sugar
  • 62g
    water

Combine water and potato and gum in fridge for 30 mins to hydrate
Make italian meringue
Pipe on silpat
Bake 130c for 15-20 mins

Pumpkin Praline

PreparationIngredients
Preparation

Boil sugars and water and seeds for 2mins
drain and bake at 160c for 20mins
Blend in thermo to paste
Combine 50/50 with Cacao Barry Almond 50% praline and Madrifolo 65% chocolate

Ingredients
  • 365g
    sugar
  • 450g
    glucose
  • 325g
    water
  • 500g
    pumpkin seeds
  • 200g
    Almond praline
  • 100g
    Madirofolo
  • 2g
    resveratrol

Single Estate Chocolate Cremeux

PreparationIngredients
Preparation

Melt chocolate to 45c, add sugar, vanilla and oil and water and emulsify then add natur emul and locust bean gum
Set in fridge

Ingredients
  • 220g
    Madirofolo
  • 1pod(s)
    vanilla
  • 10g
    sugar
  • 15g
    olive oil
  • 300g
    water
  • 5g
    natur emul
  • 2g
    locust bean gum

Black lime and sudachi gel

PreparationIngredients
Preparation

Boil for 2 mins and set
Mix sugar with pectin, infuse boil sudachi and add black lime in sudachi juice for 30 mins at 40c, add pectin reboil cool and blend
Micro plane black lime zest to finish

Ingredients
  • 200g
    Sudachi puree
  • 7g
    NH pectin
  • 100g
    sugar
  • 1piece(s)
    Black lime zest

Assembly

Pipe dark chocolate cremeux into macaron shell and pipe praline into middle. Join macron shells and place on top of sable. Pipe black lime sudachi gel on top and decorate with caramelized pumpkin seeds.