Directions
The pumpkin season is now running out, although some of the best-supplied greengrocers can still offer a few. It’s really a shame, pumpkins are one of my favorite vegetables, indeed my favorite! They are perfect for soups, to add flavor to a simple risotto, but that magic sweetness is especially good for preparing cakes and delicious pastries.
No, do not worry, I don’t want to offer you light, charmless pumpkin cake! This cake is rich and sumptuous: in a treasure chest of pastry, we have put pumpkin pulp seasoned with spices and sugar then topped it with a delicious white chocolate ganache. So much stuff, but watch the calories!
Ingredients to make the white chocolate pumpkin pie
Recipe for 8
Dough
- 250 g flour
- 125 g butter
- 50 g of icing sugar
- Pinch of salt
- 27 ml cold water
- 1 egg yolk
Pumpkin garnish
- 200 g pumpkin flesh
- 1 teaspoon pumpkin spice topping (mix of cinnamon, ginger, nutmeg)
- 2 eggs
- 1 cup of cream
White Chocolate Ganache
- 100 g white chocolate
- 30 ml 35% cream
- 20 g butter
How to make the white chocolate pumpkin pie
Mix flour and butter, both must be well mixed. Add icing sugar and salt, mix well and finish with the egg yolk and water. Let the dough rest for a few hours.
In a bowl mix the pumpkin with spices, eggs, and cream. Roll and mold the dough, add garnish, place into the hot oven. Fill the pasty mold. Bake for 25 minutes at 380 ° F, remove the outer pan and cook for another 5 minutes at 400 ° F.
In a pan boil the cream, remove from heat. Add the chocolate, mix well with a spatula. Stir in the butter. Put the ganache on the cake and place it in the refrigerator for 1 hour until the ganache is cool.co di cioccolato fondente.
Suggested wine pairings
Port wine or a super smoky Scotch whisky.
