Pain Pumpkin (+/-20 pieces)  

I. Ingredients Croissant Dough

• 2000g flour type 45
• 500g milk
• 500g water (20% ice)
• 100g fresh yeast
• 200g sugar
• 40g salt
• 200g butter
• 1000g dry butter (82% fat)

Process:

Knead for 10 minutes at speed 1, then 4 minutes at speed 2.

Leave the dough to rise for 20 minutes at room temperature.

Fold the dough, cover the surface with cling film and freeze for 1 hour to stop fermentation. Place in the refrigerator for 12 hours (slow fermentation). 

The next day:

Take 500g and colour it orange with some colouring powder.

Roll out the pastry and put the dry butter in the centre. Fold the sides of the dough over the butter so that the dough seals it in like an envelope.

Roll twice, leave to rest for 30 minutes and then roll once. Take the 500g of orange pastry and place it on top of the laminated pastry.

II. Pumpkin Pie 

Ingredients:

• 900g Pumpkin (puree)
• 250g Sugar
• 10g Ginger
• 10g Spiced bisquit
• 10g Cinnamon
• 300g Eggs
• 300g Cream

Process:

Roast the pumpkin in the oven, mash the pumpkin until smooth when its completely cooked.

Mix the pumpkin, sugar, ginger, spiced biscuits, cinnamon, eggs and cream.

Pour onto a plate and bake at 180C for 40-45 minutes.

Leave to cool and cut with a 4" round cutter.

III. Chocolate Sacher Biscuit

Ingredients:

• 360g marzipan 50%
• 169g egg yolks
• 120g eggs 
• 60g flour
• 40g Veliche High fat cocoa powder
• 80g butter
• 80g cocoa mass
• 200g sugar
• 200g egg whites
• 150g Smet hazelnut crunch

Process:

Melt the butter with the cocoa mass. Smooth out the marzipan with a whisk. Slowly add the eggs and yolks, scraping to ensure there are no lumps. Then switch to the whisk attachment and continue to whip until pale. Whip the egg whites and sugar to stiff peaks and fold into the marzipan mixture. Fold in the sifted flou rand cocoa powder in three batches. Add the melted butter and cocoa mixture and fold in. Bake for 16 minutes at 165°C. Allow to cool and cut out with a 4cm diameter round cutter.

Assembling:

Take the pumpkin and Sacher and place them one on top of the other, cut out the croissant dough with a cutter of 15mm diameter. With the orange side down, place the pumpkin/sacher round inside and cut off the round with a curve to the outside.

Take all the ends and fold them around the centre of the pumpkin/sacher.

Proof and bake at 165 for 22 minutes.

Tips:

Do the assembling off the croissant on a frozen marble plate, that gives you more time to process.