- 10
Ingredients
- For the fried pumpkin seeds:
- 51/4 oz pumpkin seeds
- 0.4 º olive oil
- For the pumpkin seed croquant:
- 51/4 oz fondant
- 1/3 cup glucose
- 1/3 cup Isomalt
- 31/2 oz fried pumpkin seeds (see previous step)
- To finish:
- 7 oz 70% cooking chocolate, melted
- Maldon salt
Preparation
Step 1
For the fried pumpkin seeds:
1. Place the pumpkin seeds in cold oil and fry, gradually increasing the heat so they puff up.
2. Once they are fried, remove from the heat and drain off any excess oil on kitchen paper.
Note: Once fried, the sunflower seeds are much lighter.
For the pumpkin seed croquant:
1. Heat the fondant and glucose together. When the temperatures reads 212ºF, add the Isomalt. Continue heating until the temperature reaches 325ºF.
2. Meanwhile, grind the seeds into a powder in the food processor.
3. Leave the caramel to cool to 265ºF and then stir in the pumpkin seed powder.
4. Spread between two Silpat liners and leave to cool.
5. Break off a piece of pumpkin croquant and place in the oven between two Silpats at 345ºF for 4 minutes. Once the croquant has melted, remove the tray from the oven and use a rolling pin to roll out a fine sheet of pumpkin seed croquant.
6. Transfer the croquant to a piece of greaseproof paper while still hot and cut it into ¾ x ¾" squares.
Final Steps & Preparation:
1. Arrange 3 pumpkin seed croquant squares (with a pinch of salt) in the shape of a propeller on a transparent sheet. Place the chocolate in an icing bag and join the 3 croquant squares in the center and draw the kebab stick.
2. Leave the chocolate to crystallize and remove from the transparent sheet.