Directions:

PUMPKIN SPICE SPONGE

• 1. Preheat oven to 350°F.
• 2. Mix all dry ingredients today and set aside.
• 3. Cream together the butter, brown sugar, and granulated sugar.
• 4. Add whole eggs and vanilla flavor, mix until incorporated.
• 5. Add pumpkin purée, followed by dry ingredients, and mix until fully combined.
• 6. Fill 1/3 of silicon molds with batter and bake for 15 minutes. Remove from oven, leaving in molds, and let cool completely.

PUMPKIN SPICE CRÉMEUX

• 1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
• 2. In a pot combine heavy cream, pumpkin purée, vanilla, sugar, and pumpkin spice and bring to a simmer. Stir in gelatin to dissolve and blend until smooth.
• 3. Pour over the white chocolate and emulsify.
• 4. Pour over top cooled pumpkin sponge in silicon molds and freeze overnight.

CHOCOLATE COUVERTURE

• 1. Melt chocolate and Fusion Vanilla, mix to combine. Add feuilletine and stir to incorporate.
• 2. Temper before use.

CARAMEL-CINNAMON WHIPPED GANACHE

• 1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
• 2. Bring the first amount of cream and cinnamon stick to a boil. Remove from heat and allow to infuse for 2 hours.
• 3. Remove the cinnamon sick and bring cream back to a simmer along with inverted sugar and natural caramel. Add gelatin and stir to dissolve.
• 4. Pour the hot cream over the white chocolate and emulsify. Add second amount of cold cream and continue to emulsify.
• 5. Refrigerate overnight and whip before use.

ASSEMBLY

• 1. Unmold frozen sponge and cover with chocolate couverture.
• 2. Finish by decorating with the whipped ganache and dulce de leche.