Falling leaves

Falling leaves

A delicate vanilla and pumking tart to share with a hot tea while contemplating the falling golden leaves of autumn.

RecipePhoto

Used products and decorations

MIMOSA LEAF MARBLE
MIMOSA LEAF MARBLE
Code 3395
LEAVES DARK SET
LEAVES DARK set
Code 33992
LEAVES WHITE SET
LEAVES WHITE set
Code 33993
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Recipe

SHORT PASTRY
Ingredients:
360 gPlain flour
5 gBarima Artisanal Cocoa Extra Dark (code 22/24GT781)
50 gAlmond flour
140 gIcing sugar
180 gButter
1Egg
1Egg yolk
Preparation:

Mix the flour, cocoa powder, icing sugar and almond flour with butter. Add egg yolk and egg and knead making short pastry. Line the tart moulds with pastry and chill it in refrigerator. Bake it in the oven preheated to 170°C for about 15 min.

PUMPKIN IN SYRUP
Ingredients:
500 gPumpkin
300 gSugar
Preparation:

Peel and dice the pumpkin. Place it in a pot together with sugar and set aside for 3 hours, then simmer for 1 hour. Cool it down before use.

VANILLA CAKE
Ingredients:
360 gIcing sugar
260 gButter
290 gEggs
160 gCream 32% fat
440 gPlain flour
2 gSalt
8 gBaking powder
10 gConcentrated vanilla paste
Preparation:

Mix icing sugar, butter and vanilla paste until soft consistency is obtained. Add the eggs, one by one, making an emulsion. Sift flour, salt and baking powder and add them to the first mixture. Add the cream at the end. Pour the mass into baked tart shells, add pumpkin in syrup and bake it at 165°C for 25 minutes.

VANILLA - RUM MOUSSE
Ingredients:
110 gCream 30% fat
110 gBarima Artisanal White chocolate 29% (code CHB28XXB3)
10 gGelatine
50 gWater
400 gPWhipped cream
15 gConcentrated vanilla paste
50 gRum
Preparation:

Soak gelatine in cold water. Boil the cream, add gelatine dissolved in a water and combine it with melted chocolate, making ganache. Add whipped cream, vanilla paste and rum and blend it gently all together. Pour the mousse into a mould and freeze.

SHINY COATING
Ingredients:
150gWater (1)
300gSugar
300gGlucose syrup
200gCream 30% fat
20gGelatine
120gWater (2)
300gBarima Artisanal White chocolate 29% (code CHB28XXB3)
Yellow colorant
Preparation:

Soak gelatine in cold water (2). Boil a 103ᴼC syrup with sugar, water (1) and glucose. Add white chocolate, cream and gelatine dissolved in a water and blend it all together adding yellow colorant at the end. Coat frozen mousses with shiny coating of 30ᴼC.

Decorations

White Leaves set (code 33993)
Dark Leaves set (code 33992)
Mimosa leaves marble (code 3395)

scheme

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TARTS, CAKES and MONOPORTIONS

Ana Florencia Davila - Pastry Chef Barbara Luijckx Ana Florencia Davila
Michał Świerad - Pastry Chef Barbara Luijckx Michał Świerad
TARTS, CAKES AND MONOPORTIONS