Harvest Delight by Sarah Craichy | Pastry Arts

Ingredients

• 250 g black figs
• 100 g granulated sugar
• 10 g lemon juice
• 1 vanilla bean
• 1 sweet potato
• 100 g all-purpose flour
• 2.3 g baking powder
• 2 g baking soda
• 3 g ground cinnamon
• 1 g grated nutmeg
• 1 1/2 g salt
• 150 g whole eggs
• 180 g granulated sugar
• 2 vanilla beans, split and seeds scraped
• 100 g Fig Compote (from above)
• 110 g Roasted Sweet Potato (from above)
• Chopped Pistachios
• 200g Roasted Pistachios
• 30g Powdered Sugar
• 10g Honey
• 230g Sugar
• 450g Cream Cheese
• 85g Heavy Cream
• 11g Pastry Flour
• 2.5g Salt
• 1 ea Vanilla Bean
• 100g Eggs
• 50g Honey
• 200g Pistachio Paste (from above)
• 3g Cinnamon
• 30g Honey
• 300g Heavy Cream
• 100g Fig Compote (See recipe)
• 500g Milk
• 126g Sugar
• 90g Yolks
• 40g Cornstarch
• 50g Butter
• 150g Heavy Cream, whipped to medium-stiff peak