Pumpkin Crémeux, Malted Caramel, Caramel Corn, and Vanilla Chantilly

Adapted by StarChefs.com
January 2011
Yield: 75 servings


Pumpkin Crémeux
1.2 kilograms cream
750 grams pumpkin purée
3 grams salt
300 grams egg yolks
360 grams granulated sugar
9 sheets gelatin
Malted Caramel Ganache
.75 gram cream
190 grams salt
100 grams malted milk powder
300 grams glucose
43 grams sucrose
235.5 grams granulated sugar
50 grams milk chocolate
Caramel Corn
¾ cups butter
1½ cup brown sugar
½ cup corn syrup
1½ teaspoons salt
½ teaspoon baking soda
½ teaspoon vanilla
6 cups popped corn
Vanilla Chantilly
1 quart cream
92 grams powdered sugar
5 grams vanilla paste


For the Pumpkin Crémeux:

Combine the cream, pumpkin purée, and salt in a medium pot and bring the mixture to a boil over a low heat. Temper in the egg yolks and sugar. Heat the mixture to 80ºC. Bloom the gelatin and add to the mixture. Strain and pour the mixture into shot glasses.

For the Malted Caramel Ganache:

Combine the cream, salt, and malted milk powder in a saucepan and bring to a boil over a medium heat. In another saucepan cook the glucose, sucrose, and sugar to a deep caramel. Deglaze the caramel with the malted cream. In another sauce pan, melt the chocolate. Emulsify the caramel slowly into the chocolate. Set the mixture aside.

For the Caramel Corn:

Preheat the oven to 275ºF. Cook the butter, brown sugar, and corn syrup to a medium-dark caramel in a saucepan. Add the salt, baking soda, and vanilla, and stir until it puffs up. Stir in the popped corn. Spread onto a silicone baking mat and bake, stirring every 5 minutes until done, about 30 minutes.

For the Vanilla Chantilly:

Combine the cream, sugar, and vanilla paste, and whip to a stiff peak.

To Assemble and Serve:

Pipe a layer the malted caramel ganache onto the crémeux. Top with a quenelle of the chantilly. Garnish with a piece of caramel corn.