Yann’s Modern Pumpkin Pie

Yields : TBD by the baker

Make sure to have a baking scale!

To be made the day before – Allow rest overnight

Sweet Dough Crust

  • 250 gr All-purpose flour
  • 5 gr Baking powder
  • 100 gr Granulated Sugar or Maple Sugar
  • 150 gr Butter (room temperature)
  • 1 Pinch of salt
  • 1 Egg

Method:

  1. Put together all dry ingredients in a bowl and mix together with the butter to obtain a sandy texture
  2. Add the egg and mix until a dough forms. Reserve in refrigerator overnight.
  3. Preheat your oven at 310 Fahrenheit.
  4. Use a rolling pin and roll the dough to a quarter centimetre thick ( 1/8th of an inch) and cut out circles of desired size
  5. Place on baking sheet and bake at 310 for 15-20 approximately until a thorough golden brown colour

Whipped pumpkin ganache:

  • 360 gr Whipping cream heavy 35%
  • 400 gr White chocolate Opalys Valrhona
  • 160 gr Buttercup squash purée
  • 2.5 gr Spice mix (see recipe example below or purchase pumpkin pie spice mix)

Method:

  1. Simmer the cream with the purée and spices then pour over the chocolate
  2. Mix and reserve in fridge overnight
  3. Next day whip into a smooth consistency that will hold your piping

Spice mix:

  • 4 tablespoons Ground Cinnamon.
  • 2 teaspoons Ground Ginger
  • 2 teaspoons Nutmeg
  • 1-1/2 teaspoon Ground Allspice
  • 1-1/2 teaspoon Ground Cloves

Vanilla bean Chantilly:

  • 250 gr Whipping cream heavy 35%
  • 40gr Maple syrup
  • 1/2 Vanilla bean scraped

Method:

  1. Scrape the bean and mix with sugar
  2. Add to the cream in a chilled bowl
  3. Whip with a whisk until reaching a stiff cream – Tip: whipping over ice water will help fasten the process and save on elbow grease!