Pumpkin French Toast Sticks, Oatmeal Ice Cream, and Maple-Root Beer Foam

Adapted by StarChefs.com
February 2013

INGREDIENTS:

Oatmeal Praline (Yield: 700 grams) oats
300
grams
400 grams sugar
2 grams salt
Oatmeal Ice Cream
(Yield: 4 quarts)
224 grams oats
4 cinnamon sticks
1.920 kilograms milk
140 grams powdered milk
1 kilogram condensed milk
480 grams cream
150 grams trimoline
80 grams sugar
16 grams ice cream stabilizer
160 grams glucose
320 grams egg yolks
500 grams oatmeal praline
Pumpkin French Toast Sticks
(Yield: 12 servings)
250 grams pumpkin purée
1 quart heavy cream
165 grams sugar
7 grams cinnamon
2 grams ginger powder
2 grams allspice
1 gram nutmeg
1/4 teaspoon salt
1 vanilla bean
3 sheets gelatin
250 grams pasteurized egg yolks
1 loaf white bread, sliced
Spiced Syrup
(Yield: 2 quarts)
25 grams cinnamon sticks
15 grams allspice berries
2 grams whole cloves
1 gram nutmeg
1 vanilla bean
1 kilogram water
820 grams sugar
25 grams lemon juice
Pumpkin Confit
(Yield: 12 servings)
36 pumpkin Parisian balls
Pumpkin Bavarian
(Yield: 18 servings)
25 grams brown sugar
200 grams pumpkin purée
1 gram cinnamon
0.5 grams salt
0.5 grams nutmeg
0.5 grams allspice
40 grams egg yolk
2 sheets gelatin, bloomed
145 grams whipped cream
Pumpkin Sauce
(Yield: 1 pint)
480 grams pumpkin juice
3 grams lemon juice
Root Beer-Maple Foam
(Yield: 1 pint)
250 grams root beer
150 grams lecithin
-
To Assemble and Serve butter
sugar
powdered

METHOD:

For the Oatmeal Praline:
Preheat oven to 350°F. Spread the oats onto a sheet pan and toast, until golden. In a saucepan, heat the sugar and cook to a caramel. Coat the oats in the caramel and season with salt. Spread mixture over a silicone baking mat. Once solid, chop into small pieces.

For Oatmeal Ice Cream:
Preheat oven to 350°F. Spread the oats onto a sheet pan with the cinnamon sticks and toast, until oats are golden. Combine the toasted oats, cinnamon, and milk and refrigerate overnight. The next day, pour the milk into a large pot and bring to a boil with the dried milk powder, condensed milk, cream, trimoline, sugar, stabilizer, and glucose. Temper in egg yolks and cook to 180°F. Cool down in the blast chiller. Refrigerate overnight and strain through a chinois before spinning in a batch freezer. As it extracts from the machine, fold in the oatmeal praline pieces.

For the Pumpkin French Toast Sticks:
Preheat a combi oven to 300°F with 50 percent humidity. Roast the pumpkin purée for 15 to 20 minutes, until it takes on some color. In a saucepan, combine the pumpkin, cream, sugar, cinnamon, ginger, allspice, nutmeg, salt, and vanilla bean and bring to a boil. Remove from heat and steep spices for 20 minutes. Strain cream, pour back into saucepan, and simmer. Whisk in the gelatin and temper in the egg yolks. Cook, stirring constantly, until the custard thickens. Trim the crust off the bread. Line a half hotel pan with parchment paper followed by a layer of bread. Pour half the custard over the top. Put another layer of bread in the pan and pour the remaining custard into the pan. Cover and bake for 25 minutes. Remove from oven and press with a stack of hotel pans. Refrigerate overnight. Once firm, cut the bread pudding into 3-inch x 1-inch pieces.

For the Spiced Syrup:
In a frying pan over medium heat, toast the cinnamon, allspice, cloves, nutmeg, and vanilla. In a pot, combine the spices, water, and sugar. Bring to a boil, remove from heat, and steep until cool. Add lemon juice and strain.

For the Pumpkin Confit:
Heat the bath of an immersion circulator to 185°F. Add the pumpkin Parisian balls to a vacuum bag and cover with Spiced Syrup. Seal the bag to compress the pumpkin. Cook sous vide 45 minutes, until pumpkin is tender. Cool overnight in the syrup.

For the Pumpkin Bavarian:
In a saucepan, combine the pumpkin purée, sugar, cinnamon, salt, nutmeg, allspice, and egg yolks. Cook to 175°F, stirring constantly. Add the gelatin and mix to dissolve. Place over an ice bath to cool down without allowing the gelatin to set. When cool, fold in the whipped cream and pour into ¾-inch spherical molds. Freeze until firm, unmold, and refrigerate.

For the Pumpkin Sauce:
In a blender, combine the pumpkin purée with 280 grams Spiced Syrup. Blend until smooth and season with lemon juice.

Maple Root Beer Foam:
In a saucepan, bring root beer and maple syrup to a boil. Sprinkle in the lecithin and buzz with an immersion blender, until a foam forms.

To Assemble and Serve:
Brown the butter in a small sauté pan and sear 2 Pumpkin French Toast Sticks on all sides. Sprinkle with powdered sugar. Smear some Pumpkin Purée on the plate. Place 3 pieces of Pumpkin Confit around the plate. Place 2 pieces of Pumpkin Bavarian around the plate. Plate the Pumpkin French Toast Sticks and scatter some Oatmeal Praline around the plate and in a small pile to anchor a quenelle of Oatmeal Ice Cream. Finish the plate with a few dollops of Root Beer Foam.