Maxima Nutria

Created by

Stephen TriggChef

level 1

Pumpkin seed sable, pumpkin seed macaron, chocolate pumpkin seed praline with resveratrol, chocolate cremeux, black lime and sudachi gel. Pumpkin seed decor.
Maxima Nutria is the latin name for squash/pumpkin seeds. I have designed a nutrious snack around a food supplment plants produce called resveratrol that is the healthy molecule found in red wine.

* maxima is latin for pumpkin seeds

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Recipe components

Pumpkin Sable

Preparation	Ingredients
Preparation Mix in the kitchen aid flour, sugar and butter until crumbled. Then add egg yolk to combine all together. Bake 160c 15-20 mins	Ingredients 200g All purpose flour 50g yellow pumpkin powder 140g vegan butter (cold diced) 100g dark brown sugar 30g vegan egg yolks

Pumpkin Macaron

Preparation (Egg white replacer)	Ingredients 204g water 19g potato whip (Solanic 300) 1g xanthan gum
Preparation Mix	Ingredients 246g icing sugar 246g pumpkin flour 90g Egg white replacer
Preparation Italian Meringue cook 114c	Ingredients 90g Egg white replacer 246g sugar 62g water
Combine water and potato and gum in fridge for 30 mins to hydrate Make italian meringue Pipe on silpat Bake 130c for 15-20 mins

Pumpkin Praline

Preparation	Ingredients
Preparation Boil sugars and water and seeds for 2mins drain and bake at 160c for 20mins Blend in thermo to paste Combine 50/50 with Cacao Barry Almond 50% praline and Madrifolo 65% chocolate	Ingredients 365g sugar 450g glucose 325g water 500g pumpkin seeds 200g PRAMA 100g Plantation DARK COUVERTURE - MADIROFOLO 65% - PISTOLS - 1KG BAG 2g resveratrol

Single Estate Chocolate Cremeux

Preparation	Ingredients
Preparation Melt chocolate to 45c, add sugar, vanilla and oil and water and emulsify then add natur emul and locust bean gum Set in fridge	Ingredients 220g Plantation DARK COUVERTURE - MADIROFOLO 65% - PISTOLS - 1KG BAG 1pod(s) Vanilla 10g sugar 15g Olive oil 300g water 5g natur emul 2g locust bean gum

Black lime and sudachi gel

Preparation	Ingredients
Preparation Boil for 2 mins and set Mix sugar with pectin, infuse boil sudachi and add black lime in sudachi juice for 30 mins at 40c, add pectin reboil cool and blend Micro plane black lime zest to finish	Ingredients 200g Sudachi puree 7g NH pectin 100g sugar 1piece(s) Black lime zest

Assembly

Pipe dark chocolate cremeux into macaron shell and pipe praline into middle. Join macron shells and place on top of sable. Pipe black lime sudachi gel on top and decorate with caramelized pumpkin seeds.