Ingredients

1. Butter - 280 g
2. Demerara sugar - 350 g
3. Wheat flour (Type 405) - 350 g
4. Ground cinnamon - 8 g
5. Salt - 8 g

Preparation

• Briefly combine the sugar, flour, cinnamon, and salt in a food processor (pulse).
• Add the butter and process until a crumbly texture forms.
• Fill 16 cm round silicone molds with 100 g of crumble each and bake at 160 °C for about 20 minutes, until golden brown.
• Remove from the oven and allow to cool completely.

Ingredients

1. Eggs -195 g
2. Brown sugar - 195 g
3. Whole milk - 78 g
4. Cream 35% - 92 g
5. Pumpkin purée (finely strained) - 429 g
6. Ground cinnamon - 5 g
7. Ground ginger - 3 g
8. Ground nutmeg - 3 g

Preparation

• Combine all ingredients and mix until smooth and homogeneous.
• Pour onto the pre-baked crumble in the silicone molds.
• Bake at 150 °C for about 25 minutes, until the mixture is set.
• Remove from the oven and allow to cool completely.

Ingredients

1. Almond flour - 160 g
2. Powdered sugar - 140 g
3. Eggs - 120 g
4. Egg yolks - 200 g
5. Olive oil - 50 g
6. Warm, melted butter - 50 g
7. Egg whites - 300 g
8. Sugar - 240 g
9. Wheat flour (Type 405) - 200 g
10. Cream 35% - 220 g

Preparation

• Whip the almond flour, powdered sugar, eggs, and egg yolks until light.
• Incorporate the melted butter and olive oil.
• Whip the egg whites with the sugar into a dense, stable meringue.
• Combine both mixtures, then gently fold in the flour like a fine “rain.”
• Finally, carefully fold in the cream.
• Bake at 180 °C for about 12 minutes, until golden brown and set.
• Allow to cool completely, cut out 14 cm rounds, and place each one on top of the baked pumpkin filling in the silicone molds.

Ingredients

1. Callebaut Gold - 87 g
2. Pumpkin purée (finely strained) - 246 g
3. Honey - 27 g
4. Cream #1 - 235 g
5. Cream #2 - 366 g
6. Gelatin mass 5:1 - 38 g

Preparation

• Bring the first quantity of cream to a boil. Pour over the chocolate and gelatin mass, then blend until smooth.
• Add the remaining ingredients and blend until homogeneous.
• Refrigerate for at least 12 hours.
• Whip until the desired volume is achieved, then pipe into the silicone molds and fill to the rim.
• Freeze for unmolding.

Ingredients

1. Water - 200 g
2. Glucose syrup - 200 g
3. Callebaut Gold - 170 g
4. Callebaut Milk Chocolate Recipe No. 823 (33.6%) - 35 g
5. Salt - 1 g
6. Baking soda - 1 g
7. Vanilla bean, seeds - 1 pc
8. Caramelized sugar - 165 g
9. Caramelized sugar - 165 g
10. Gelatin mass 5:1 - 95 g

Preparation

• Bring the water, caramelized sugar, and glucose syrup to a boil.
• Pour the boiling liquid over the remaining ingredients.
• Blend with an immersion blender until smooth and homogeneous.
• Chill overnight.
• Reheat to 35 °C, blend again, and glaze the frozen pumpkin mini cakes.

Ingredients

1. Sugar - 30 g
2. Ground cinnamon - 0.5 g
3. Crème fraîche - 75 g
4. Cream #1 - 112 g
5. Gelatin mass 5:1 - 22 g
6. Cream #2 - 149 g
7. Semi‑whipped cream - 112 g

Preparation

• Bring the first quantity of cream to a boil with the sugar, cinnamon, and gelatin mass.
• Remove from the heat and stir in the second quantity of cream and the crème fraîche.
• Allow to cool to about 20 °C, then gently fold in the semi‑whipped cream.
• Portion into silicone molds and freeze. Coat while frozen with neutral glaze.

Ingredients

1. Water - 160 g
2. Invert sugar - 4 g
3. Glucose syrup - 24 g
4. Sugar - 64 g
5. Dextrose - 46 g
6. Pectin NH - 3 g
7. Citric acid solution - 1 g

Preparation

• Heat the water, invert sugar, and glucose syrup in a saucepan to 40 °C.
• Mix the sugar, dextrose, and pectin, then sprinkle in while stirring vigorously.
• Bring to a rolling boil for 2 minutes, then add the citric acid solution and continue boiling for 1 more minute.
• Remove from the heat and allow to cool slightly.
• Use for spraying at approx. 60 °C (fluid but not too hot). Spray onto frozen items.