HALLOWEEN SNACK
Make the caramel and DULCEY 35% crémeux. Cool and leave to set for at least 4 hours in the refrigerator. If the crémeux is too runny, mix it with a spatul
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.us.
Cooking tools:
- Brioche mold
- Stand mixer
- Blender
- Grater
- Sifter
- Kitchen scale
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Piping bag
- Pastry brush
- Refrigerator
- Freezer
Ingredients
- 150g Butter
- 170g Eggs
- 150g Sugar
- 2g Cinnamon powder
- 2g 5-spice mix
- 2g Salt
- 270g Whole wheat flour
- 6g Baking powder
- 425g Pumpkin
- 180g Greek yogurt (full fat)
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