Spiral of emotions

Melt at 40ºC

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.

Knead slowly for 3 min

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.

Slightly heat

Add & heat to 100ºC

Add

Separately melt

Blend all ingredients until a creamy mixture is formed.

Store the mixture.

Mix

Add melted

Then

Homogenize and spread to 4 mm.

Cut a rectangle slightly smaller than the inside of the puff pastry rectangles.

Set aside.

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.

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.