Spiral of emotions

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It is easy to be inspired when you surround yourself with producers and suppliers who are passionate about their work and who make their work an art of living. If you share the same values such as proximity, transparency, love of local products and the environment or craftsmanship, working with them becomes a breeze.

  1. VEGAN BUTTER “SWISS MADE”
  2. VEGAN PUFF PASTRY
  3. CREAM MEXICO 66%, MANDARIN & PUMPKIN
  4. CRUNCHY PRALINÉ
  5. CANDIED KUMQUAT
  6. For Assembly and Finishing

Recipe components

VEGAN BUTTER “SWISS MADE”

Preparation

Melt at 40ºC

Ingredients
Preparation

Add

Ingredients
  • 40g
    oat milk (slightly warm)
  • 1g
    soy lecithin
  • 90g
    rapeseed oil

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.

 

VEGAN PUFF PASTRY

Preparation

Knead slowly for 3 min

Ingredients
Preparation

Insert in the dough

Ingredients
  • 220g
    vegan butter "swiss made”

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.

 

CREAM MEXICO 66%, MANDARIN & PUMPKIN

Preparation

Slightly heat

Ingredients
  • 375g
    Tangerine puree
  • 120g
    pumpkin puree
Preparation

Add & heat to 100ºC

Ingredients
  • 45g
    sugar
  • 12g
    pectin
Preparation

Add

Ingredients
  • 1g
    grated tangerine peel
Preparation

Separately melt

Ingredients

Blend all ingredients until a creamy mixture is formed.

Store the mixture.

 

CRUNCHY PRALINÉ

Preparation

Mix

Ingredients
Preparation

Add melted

Ingredients
Preparation

Then

Ingredients
  • 40g
    roasted and crushed pumpkin seeds
  • pinch
    swiss salt

Homogenize and spread to 4 mm.

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

Set aside.

CANDIED KUMQUAT

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.

 

For Assembly and Finishing

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.