10/31/09

pumpkin bread pudding...

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First of all, I need to tell you how busy we are at Luce. We cover at least 80 guests/night and I am the only one working in pastry. Doing the production and plate dessert at the same time are not easy. It is definitely not an easy money job.
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Since we are awarded as a one-star Michelin and my boss, Chef Dominque Crenn, was on the next iron chef, we get busy every night. As a result, we need help. We are looking for a former pastry experience who can work 3 days/week to join us. There's a chance to work as a full time in the future. If you're interested to join us, feel free to contact me via email. Thanks.

Ingredients:
(adapted from Gourmet magazine)

for the pumpkin bread pudding
- 250 g heavy cream
- 200 g canned pumpkin
- 125 g milk
- 100 g brown sugar
- 2 eggs
- 1 yolk
- 2 g salt
- 5 g ground cinnamon
- 2 g ground ginger
- 2 g ground all spice
- 1 g ground cloves
- 100 g rum
- 1 loaf brioche cubed, discard the crust
- 100 g unsalted butter, melted

for the pumpkin creme anglaise
- 300 g milk
- 45 g heavy cream
- 1 vanilla bean, split and scrape
- 3 egg yolks
- 150 g sugar
- 50 g canned pumpkin

for the bread biscuit
- 200 g brioche
- 200 g water
- 50 g sugar

Preparations:

for the pumpkin bread pudding
1. Whisk together all ingredients in a bowl, except bread cubed and butter.
2. Toss bread cubed with butter in another bowl, the add pumpkin mixture and toss to coat.
3. Transfer to greased 1 lb. loaf pan.
4. Bake in a water-bath at 325 degrees F for 30-40 minutes, or until custard is set.
5. Let it cool down before cut it into thick slices (0.75" thick), then cut each slice into 2.25"x 1.75" rectangles.

for the pumpkin creme anglaise
1. Place milk, cream and vanilla bean into a pot and bring to a boil.
2. Beat the egg yolks with the sugar until pale.
3. Remove vanilla bean from the milk mixture and pour the milk slowly into the egg mixture while stirring.
4. Pour the custard back into the pot and stir in pumpkin puree, cook over low heat until the mixture coats the back of the spoon.
5. Remove from the heat and strain.

for the bread biscuit
1. Cut brioche into 2.5"x2" and freeze.
2. Cut the frozen brioche into thin slices.
3. Bring water and sugar to a boil.
4. Brush the silpat liner with the syrup, arrange the slices of brioche over the silpat and brush some syrup over.
5. Bake at 300 degrees F for 8-10 minutes or until golden brown.

Assembly:

1. Spoon the anglaise on the plate.
2. Put a slice of bread pudding between two bread biscuits and arrange on the plate.
3. Sprinkle with some freeze dried cranberry powder

2 comments:

Austin said...

I love the idea of your bread pudding but are you missing the pumpkin in the creme anglaise? I'd love to try this recipe for my Thanksgiving dinner. Thank you!

Thip said...

Thanks, Austin. I just fixed it.:)

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