Pumpkin Roll Elizabeth Harkness, Pastry Chef

Ingredients for Pumpkin Roll Cake:
Yields: 1 full sheet tray

• 350 g. AP flour
• 475 g. sugar
• 3 g. salt
• 6 g. baking soda
• 9 g. pumpkin spice blend
• 500 g. pumpkin puree
• 250 g. oil
• 4 ea. eggs
• 125 g. water

Method for Pumpkin Roll Cake:

1. Combine all dry ingredients (including sugar) and set aside.
2. Combine wet ingredients and begin mixing with a paddle attachment until emulsified.
3. Add dry and mix until combined, scraping the sides as necessary.
4. Bake in a flat sheet try at 300F until pulling away from the sides.

Ingredients for Cream Cheese Frosting:
Yields: 2.5#

• 227 g. butter
• 227 g. powdered sugar
• 680 g. cream cheese

Method for Cream Cheese Frosting:

1. Leave cream cheese out at room temperature to soften.
2. Cream butter and sugar together until light and fluffy.
3. Add softened cream cheese and mix until homogenous.

Ingredients for Whipped White Chocolate Ganache:
Yields: 1 Qt

• 225 g. heavy cream
• 46 g. glucose
• 1 tbsp. vanilla paste
• 2 ea. gelatin sheets
• 150 g. white chocolate
• 335 g. heavy cream, cold

Method for Whipped White Chocolate Ganache:

1. Bloom the gelatin and set aside.
2. Warm the first weight of cream, vanilla paste, and glucose.
3. Melt the white chocolate over a double boiler.
4. Once the cream comes to a scald, add the gelatin, and emulsify the cream and white chocolate together with the immersion blender.
5. Stir in the cold cream.
6. Allow to mature overnight in the cooler and whip to stiff peaks the next day.

Ingredients for Mandarin Fluid Gel:
Yields: 2 QT

• 500 g. The Perfect Purée Mandarin/Tangerine Puree, thawed
• 150 g. sugar
• 5.5 g. agar agar

Method for Mandarin Fluid Gel:

1. Bring puree to boil.
2. Combine sugar and agar.
3. Whisk into the puree and continue cooking until thick.
4. Remove from heat and transfer to a hotel pan to cool completely.
5. Once set, blend in Vitamix and strain.

Ingredients for Pumpkin Seed Brittle:

• 275 g. pepitas
• 210 g. sunflower seeds
• 50 g. poppy seeds
• 450 g. sugar
• 112 g. water
• 67 g. butter
• 1 tsp. vanilla
• 1 tsp. salt

Method for Pumpkin Seed Brittle:

1. Toast pepitas, sunflower seeds, and poppy seed until fragrant and set aside.
2. Cook sugar and water to amber color and whisk in butter, vanilla and salt.
3. Toss seeds into sugar mixture and pour onto a silicone mat and allow to cool.
4. Break up into desired sizes.

Assembly of Pumpkin Roll:

1. When warm from the oven, take cake out of pan and dust one side with powdered sugar.
2. Place a linen on top of the sugar and roll into a tight log lengthwise.
3. Allow to cool completely.
4. Gently unroll log and spread a layer of cream cheese frosting.
5. Reroll and place it in refrigerator or freezer until set.
6. Cut to desired length.

Decoration/Plating of Pumpkin Roll:

1. After cutting to desired length, pour tempered white chocolate over the top of the rolls and allow it to drip down about halfway for a drip effect. Do not fully coat.
2. Pipe whipped ganache on top in a staggering row with a medium French piping tip (Ateco size #865 or #866).
3. Pipe fluid gel throughout ganache and on the side of the plate in assorted dot sizes.
4. Sprinkle brittle generously over the top of the roll.