Spiral of emotions

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  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
  • 285g
    flour
  • 186g
    water
  • 20g
    DCP-22EXBRU
  • 6g
    swiss salt
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.