AZÉLIA 35% PUMPKIN PIE

INSTRUCTIONS

• Toast the hazelnuts on a baking sheet in a 325ºF (163ºC) oven until golden brown.
• Cool and combine with all ingredients. Mix until you combine the ingredients.
• Press into the bottom and sides of a lightly greased tart mold, taking care that the crust is evenly distributed.
• Bake at 325ºF for 8-10 minutes to perfectly set the crust- let cool slightly before filling.

• Combine the pumpkin puree and eggs. Whisk in the heavy cream, followed by the sugar and spices.
• Pour the mixture into the prepared tart shell and bake at 315-325ºF (157-162ºC) for 25-30 minutes or until the edges are set and the center is slightly jiggly. Set aside to cool.

*Chef’s tip: this recipe is calculated for one can of pumpkin puree (425g).

• Combine the 1st amount of heavy cream and corn syrup in a sauce pan and bring to a boil. Carefully melt the chocolate in a plastic bowl in the microwave in 20 second increments, stirring each time, until melted but not hot.
• Gradually pour over the hot cream in 3 additions, mixing well with a spatula before adding more.
• Use an immersion blender to smoothen the chocolate mixture, then add the 2nd addition of cold heavy cream all at once. Refrigerate overnight before whipping.

*Chef’s tip: make the whipped ganache in advance and reserve it in the refrigerator. Whip and use immediately or keep a portion unwhipped in the refrigerator and just whip when needed. The unwhipped mixture will last for a week.