🎃 PUMPKIN Spice Roll You’ll Want to Eat All Season Long! скачать в хорошем качестве

🎃 PUMPKIN Spice Roll You’ll Want to Eat All Season Long!

🎃 Pumpkin Roll with Spiced Chantilly Cream and Pumpkin Glaze A tender pumpkin sponge roll filled with light, spiced Chantilly cream and finished with a smooth mirror glaze — a cozy fall dessert full of warm flavors of pumpkin, orange, and vanilla. Spiced Chantilly Cream: Ingredients: Heavy cream 35% — 5.5 oz (155 g) Egg yolks — 1 oz (30 g) Brown sugar — 1.25 oz (35 g) Sea salt — 0.04 oz (1 g) Powdered gelatin — 0.1 oz (3 g) Water for gelatin — 0.5 oz (15 g) Mascarpone — 5.3 oz (150 g) Orange zest — 0.18 oz (5 g) Spice mix (cinnamon, ginger, clove, nutmeg) — 0.02 oz (0.5 g) Vanilla bean (or vanilla paste — 1 tsp) — 1 pc Instructions: Heat the heavy cream with vanilla seeds, orange zest, and the spice mix almost to a boil. In a separate bowl, whisk together egg yolks, sugar, and salt. Gradually pour the hot cream into the yolk mixture while whisking constantly. Return the mixture to the saucepan and cook over medium heat until it reaches 180°F / 82–83°C. Remove from heat and add the bloomed gelatin. Pour the custard over the mascarpone and blend until smooth and silky. Strain through a fine sieve. Pumpkin Purée: Ingredients: Sweet pumpkin — about 17.6 oz (500 g) Instructions: Peel and deseed the pumpkin, then cut it into cubes. Roast at 320°F / 160°C for 25–30 minutes, until soft. Blend until smooth and pass through a sieve for a fine texture. Pumpkin Sponge Cake: Ingredients: Egg yolks — 3.7 oz (105 g) Brown sugar (1) — 1 oz (30 g) Sea salt — 0.07 oz (2 g) Brown sugar (2) — 2.65 oz (75 g) Egg whites — 7 oz (200 g) All-purpose flour — 3 oz (85 g) Pumpkin purée — 2.1 oz (60 g) Sunflower oil — 1 oz (30 g) Butter 82% — 1 oz (30 g) Orange zest — 0.35 oz (10 g) Spice mix (cinnamon, ginger, clove, nutmeg) — 0.04 oz (1 g) Vanilla bean (or vanilla paste — 1 tsp) — ½ pc Instructions: Combine pumpkin purée, oils, vanilla, and orange zest. Warm the mixture to 120°F / 50°C, then blend until smooth. Whip yolks with brown sugar (1) until pale and fluffy. In another bowl, whip egg whites with brown sugar (2) and salt to stiff peaks. Gently fold the yolk mixture into the meringue with a spatula. Sift flour with spices, then carefully fold into the batter. Take a small portion of the batter, mix it with the warm pumpkin mixture, and fold it back into the main batter. Spread evenly into a 12×16 in / 30×40 cm baking frame. Bake at 355°F / 180°C for about 12 minutes, until lightly golden and springy to the touch. Cool completely and gently remove the silicone mat. Pumpkin Glaze : Ingredients: Pumpkin purée — 12 oz (340 g) Orange juice — 7.4 oz (210 g) Sugar (1) — 3.2 oz (90 g) Sugar (2) — 0.5 oz (15 g) Pectin NH — 0.35 oz (10 g) Sea salt — 0.14 oz (4 g) Powdered gelatin — 0.4 oz (12 g) Water for gelatin — 2 oz (60 g) Vanilla bean (or vanilla paste — 1 tsp) — 1 pc Instructions: In a saucepan, combine pumpkin purée, orange juice, sugar (1), salt, and vanilla. Heat to 95°F / 35°C. Mix pectin with sugar (2) separately, then whisk into the hot mixture. Bring to a boil and cook for 1 minute. Remove from heat and add bloomed gelatin. Stir until smooth, strain, and blend until glossy and lump-free. Roll Assembly Ingredients: Stabilized spiced Chantilly cream Pumpkin sponge cake Instructions: Turn the sponge over onto clean parchment and remove the top layer. Trim the edges neatly. Cut one short side at a 45° angle to make rolling easier. Whip the Chantilly cream until light and airy, then transfer to a piping bag. Pipe even strips of cream over the sponge, leaving small gaps. Smooth with an offset spatula. Gently roll the cake, tightening slightly after each turn with the help of the parchment. Wrap tightly and refrigerate for 6 hours to stabilize. Glazing and Decoration Place the roll in the freezer for 30 minutes before glazing. Warm the pumpkin glaze to 77°F / 25°C in the microwave and blend carefully to remove any air bubbles. Place the roll on a wire rack and pour the glaze in one smooth motion. Remove excess glaze with a spatula. Transfer the roll to a cutting board and trim the ends with a serrated knife.