Pumpkin Caramel

#truffles #🥗/fillings #🥗

Servings: ~60 pieces

ingredient
1/8 tsp Lemon Juice
50g Sugar
30g Glucose
100g Heavy Cream
1/2 tsp Ginger Bread Spice
250g Chocolate Recipe calls for milk, but I usually use bittersweet
25g Brandy
50g Pumpkin Puree
In a saucier:
  1. Rub lemon juice into the sugar.
  2. Make caramel using Dry Method to amber color
  3. Remove from heat and add Glucose
  4. Return to low heat

In another pan:

  1. Boil Cream
  2. Once boiling, stream into sugar while whisking until fully combined
  3. Add Pumpkin and Ginger Bread Spice
  4. Return to a boil.
  5. Pour over Chocolate and let stand for 1 minute
  6. Using small circles and a rubber spatula, incorporate the chocolate and liquids
  7. Stream in brandy while continuing to whisk
  8. Transfer into a Hotel Pan and cover until at or slightly below 32°C
  9. Pipe into molds, and let rest until set (at least 3 hours)