Pumpkin pancakes

Recipe for 10 people

Dessert Dinner Evening
Pumpkin pancakes - photo1 | Debic

André van Dongen

Ingredients

For 10 servings

Pumpkin pancakes

300 g flour, patent

400 ml Campina full-fat milk

200 g pumpkin purée

150 g egg yolk

5 ml Debic Roast & Fry

5 g salt

15 g icing sugar

Caramel sauce

3.5 dl carrot juice (from the juicer)

3.5 dl orange juice

300 g sugar

4 cardamom pods

Carrot and pumpkin toffee

300 g carrot pulp (pulp from juicer)

300 g pumpkin purée

100 g sugar

75 g butter

Vanilla ice cream

1 l Debic Cream 35%

1 l Campina full-fat milk

800 g sugar

650 g egg yolk

1 vanilla pod

Pumpkin espuma

300 ml Debic Crème Caramel

200 ml pumpkin purée

Candied pumpkin

200 g pumpkin

100 ml sugar water

Pumpkin meringue

130 g pumpkin purée

30 g powdered egg white

30 g icing sugar

30 g granulated sugar

Garnish

10 crispy carrot slices

1 tray lime cress

pumpkin seeds

Preparation

Group 1

Mix all the ingredients for the batter in the blender and mix until smooth.

Bake the pancakes in the Debic Roast & Fry.

Leave to cool, then fold double twice.

For the sauce, caramelise the sugar and add the carrot juice and the orange juice.

Add the bruised cardamom and reduce until you have a caramel sauce.

For the espuma, mix the Debic Crème Caramel with the pumpkin purée and pour into a 500-ml siphon.

Aerate with a gas cartridge and store in the refrigerator.

For the candied pumpkin, cut the pumpkin into equal cubes and cook in the sugar water.

To prepare the ice cream, heat the milk, Debic Cream 35% and vanilla in a pan to 70°C.

Meanwhile, mix the sugar and the egg yolks in a basin.

Mix some of the warm milk-cream mixture with the egg yolks, beat vigorously with the whisk and pour into the rest of the milk-cream mixture in the pan.

Heat to 80°C.

Pass through a fine sieve, leave to mature for at least 8 hours and spin until it becomes ice.

For the toffee, warm the carrot pulp with the sugar over a low heat until the carrot is cooked.

Add the pumpkin purée and the butter and warm through.

Chop finely in the blender and press through a fine sieve.

If necessary, add sugar water to thin.

Pour into a piping bag.

To make the meringue, beat the pumpkin purée with the powdered egg whites until light and fluffy.

Add the sugar in three batches.

Transfer the mixture to a piping bag with a smooth nozzle.

Spray the silicon mats with the orange spray colouring agent and pipe blobs of meringue onto the mats.

Dry in the oven at 50°C and store in a sealed container with silica beads.

Assembly

Heat the caramel sauce in a pan and warm the pancakes in the sauce.

Arrange in the little copper pans with a quenelle of vanilla ice cream and put on the plate.

Finish the dish with the crispy carrot, pumpkin espuma, candied pumpkin, meringue, lime cress and pumpkin seeds.

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