Chestnut & Maple Creme brulee, Spiced Pumpkin tuile, Callebaut Chocolate decor and Roasted chestnuts.
Into a blender I added 75g of chestnuts peeled and chopped together with 120g of milk, 15g vanilla extract, 15g of maple syrup an a pinch of salt. This was blended to a puree and set aside. In a bowl I whisked together 105g of egg yolks and 105g of caster sugar vigorously but without aerating the mix. To this I added 270g of heavy cream and the puree, these were mixed to incorporate and then poured into ramekins, this recipe makes 6 serves. I then placed the ramekins on a tray filled with water and baked them at 160 degree C. for about 55 minutes or until the brulee no longer trembles when gently shaken. The brulee's were then removed from the water bath and in a small saucepan I melted some sugar until syrupy and amber in colour. This was poured thinly over each creme brulee and allowed to set, giving the custard a thin caramel crust as apposed to the traditional technique to brulee sugar with a blow torch.
To accompany the dessert I made a spiced pumpkin tuile by melting 50g of glucose in a small saucepan over a low heat. To this I added 60g of pumpkin puree and this was then poured into a mixing bowl with 75g of icing sugar, 60g of flour, 1tsp of mixed spice. This was mixed to form a stiff batter and spread organically over a lined baking tray, these were then baked for 5-6 minutes in a 190 degree oven until the edges of the tuile's start to brown. While they were still warm I was able to shape them and then allow them to cool. To make the callebaut decors I simply melted the good quality Belgium couverture chocolate in a bowl in the microwave in 30 second stints, checking each time. This was then poured into a decorative mould and placed in the fridge to set before being sliced into decors. Below I've shown a few variations of plating up, using different shaped ramekins, tuile's and decors.