Edwin Leow | Assistant Pastry Chef, Le Meridien Singapore, Sentosa
This is a modern interpretation of a strudel. I paired pumpkin with California Raisins as baked pumpkin has a distinctive taste that complements the natural sweetness of California Raisins perfectly. Orange lends a refreshing twist and the technique of twisting when dipping the sour cream parfait lollipop adds a contemporary touch.
20gorange liqueur-infused California Golden Raisins
10gsugar
44gegg yolk
25mlmilk
25mlorange juice
50mlwhipping cream
¼pod vanilla bean
ORANGE JAM
1fresh orange
5mllemon juice
70gsugar
35mlwater
PISTACHIO CRUMBLE
10gground pistachio
10gground pistachio
10gsugar
10gbutter
CALIFORNIA RAISIN, PUMPKIN & ALMOND CREAM
1
Cut and steam pumpkin in a combi oven for 15 minutes until tender. Allow to cool.
2
Cook orange juice and California Raisins in a pot on low heat for 5 minutes, then cool. Strain the juice and reserve the California Raisins.
3
Lightly mix butter, sugar and ground almonds. Gradually add egg, followed by plain flour. Do not over mix. Add in steamed pumpkin and cooked California Raisins by hand.
ZESTY FILO PASTRY
4
Lay a piece of fib pastry on a chopping board.
5
Brush a thin layer of butter and sprinkle some sugar, ground almonds and orange zest. Lay a second layer of fib and press down slightly to remove trapped air bubbles. Repeat the process once more using a fresh piece of fib pastry.
6
When that is done, cut 3.5-cm squares of the fib pastry and lay the sides and bottom of a mini square mould measuring 3.5cm-by-3.5cm. Pipe 35g of California Raisin, pumpkin and almond cream and seal ring with another piece of fib on top. Bake in a convection oven at 170°C for about 20 minutes, or until golden brown.
SOUR CREAM PARFAIT LOLLIPOP & LOLLIPOP DIP
7
Temper egg yolk and sugar, then set aside. Boil sour cream and trimoline and add slowly into yolk mixture. Pour back into the pot and cook to 82°C. Remove pot from heat and transfer to a bowl before adding bloomed gelatine. Add lemon juice and cool mixture in an ice bath.
8
Whisk whipping cream to 70% peaks and fold into the mixture. Pipe into lollipop moulds and insert lollipop sticks. Freeze.
9
Mix melted white chocolate and cocoa butter. Using a piping bag, pipe lines of the orange coloured cocoa butter across the white chocolate mix. Give it a twist when dipping to create a swirl effect.
ORANGE LIQUEUR-INFUSED CALIFORNIA RAISINS
10
Mix all ingredients together in an airtight container and infuse for 2 days. Strain away liquid before using.
CALIFORNIA RAISIN CUSTARD SAUCE
11
Temper sugar and yolk and set aside. Boil milk with orange juice, whipping cream and vanilla beans. Add to yolk mixture and pour back to pot and cook to an anglaise. Remove from heat and lightly blend in orange liqueur-infused California Golden Raisins. Allow to cool.
ORANGE JAM
12
Cook fresh orange in boiling water until soft. Cool, peel off skin and cut into small cubes. Remove seeds, then boil the pulp and skin. Lower heat to medium, and allow to reduce and simmer until it reaches 104°C.
PISTACHIO CRUMBLE
13
Rub all ingredients together by hand and bake at 170°C for 20 minutes.
To Assemble
14
Dust half of strudel with snow powder. Pipe a chocolate line across the serving plate. Spread orange jam onto plate and add the strudel. Spoon California Raisin custard sauce next to the strudel and sprinkle some pistachio crumble. Add a fondant daisy flower, followed by the sour cream parfait lollipop.
20gorange liqueur-infused California Golden Raisins
10gsugar
44gegg yolk
25mlmilk
25mlorange juice
50mlwhipping cream
¼pod vanilla bean
ORANGE JAM
1fresh orange
5mllemon juice
70gsugar
35mlwater
PISTACHIO CRUMBLE
10gground pistachio
10gground pistachio
10gsugar
10gbutter
Directions
CALIFORNIA RAISIN, PUMPKIN & ALMOND CREAM
1
Cut and steam pumpkin in a combi oven for 15 minutes until tender. Allow to cool.
2
Cook orange juice and California Raisins in a pot on low heat for 5 minutes, then cool. Strain the juice and reserve the California Raisins.
3
Lightly mix butter, sugar and ground almonds. Gradually add egg, followed by plain flour. Do not over mix. Add in steamed pumpkin and cooked California Raisins by hand.
ZESTY FILO PASTRY
4
Lay a piece of fib pastry on a chopping board.
5
Brush a thin layer of butter and sprinkle some sugar, ground almonds and orange zest. Lay a second layer of fib and press down slightly to remove trapped air bubbles. Repeat the process once more using a fresh piece of fib pastry.
6
When that is done, cut 3.5-cm squares of the fib pastry and lay the sides and bottom of a mini square mould measuring 3.5cm-by-3.5cm. Pipe 35g of California Raisin, pumpkin and almond cream and seal ring with another piece of fib on top. Bake in a convection oven at 170°C for about 20 minutes, or until golden brown.
SOUR CREAM PARFAIT LOLLIPOP & LOLLIPOP DIP
7
Temper egg yolk and sugar, then set aside. Boil sour cream and trimoline and add slowly into yolk mixture. Pour back into the pot and cook to 82°C. Remove pot from heat and transfer to a bowl before adding bloomed gelatine. Add lemon juice and cool mixture in an ice bath.
8
Whisk whipping cream to 70% peaks and fold into the mixture. Pipe into lollipop moulds and insert lollipop sticks. Freeze.
9
Mix melted white chocolate and cocoa butter. Using a piping bag, pipe lines of the orange coloured cocoa butter across the white chocolate mix. Give it a twist when dipping to create a swirl effect.
ORANGE LIQUEUR-INFUSED CALIFORNIA RAISINS
10
Mix all ingredients together in an airtight container and infuse for 2 days. Strain away liquid before using.
CALIFORNIA RAISIN CUSTARD SAUCE
11
Temper sugar and yolk and set aside. Boil milk with orange juice, whipping cream and vanilla beans. Add to yolk mixture and pour back to pot and cook to an anglaise. Remove from heat and lightly blend in orange liqueur-infused California Golden Raisins. Allow to cool.
ORANGE JAM
12
Cook fresh orange in boiling water until soft. Cool, peel off skin and cut into small cubes. Remove seeds, then boil the pulp and skin. Lower heat to medium, and allow to reduce and simmer until it reaches 104°C.
PISTACHIO CRUMBLE
13
Rub all ingredients together by hand and bake at 170°C for 20 minutes.
To Assemble
14
Dust half of strudel with snow powder. Pipe a chocolate line across the serving plate. Spread orange jam onto plate and add the strudel. Spoon California Raisin custard sauce next to the strudel and sprinkle some pistachio crumble. Add a fondant daisy flower, followed by the sour cream parfait lollipop.
Notes
California Raisin & Pumpkin Strudel with Sour Cream Parfait Lollipop & California Raisin Custard Sauce
