Smashing pumpkins
For an exquisite taste…
Pumpkin and chèvre pies
Makes 4:
500 g pumpkin, pureed
3 eggs
120 g chèvre
100 g fresh bread crumbs
100 g self-rising flour
120 g sugar
125 ml spice scented whole milk (cinnamon, cardamom, vanilla, nutmeg,…)
Pre-heat the oven to 190ºC.
Grease 4 pans (12cms diameter).
Mix together for 10 minutes the pumpkin puree, the eggs, the chèvre, bread crumbs and milk.
Add the flour and combine well.
Bake for 50 minutes.
Top with the syrup.
Syrup:
“Panela” sugar
In low heat melt the panela with a little bit of water.
Pumpkin purée:
Pumpkin
Sugar
Purée the pumpkin and sweeten as desired.
Tuiles
150 g sugar
62,5g wheat flour
2 eggs
150 g nuts, grinded
Pre-heat the oven to 180ºC.
Combine all the ingredients together.
Pour the mixture over a silpat with the desired ..
Bake for 5-10 minutes or until the edges are slightly golden brown.
Let them cool down to stiff.
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A pinch of vanilla, eggs, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...
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Chèvre e aboboras? Adoro!!! E que elegancia na apresentação!
I would eat those even if just for the title ! It looks absolutely delicious.
It looks absolutely delicious!
Simply gorgeous! I always love your presentations!
beautiful! love the combination of chevre and sweet pumpkin.
oh delicious!!
Ah!Yet the title bring me musical memories…I’ve always loved the pairing of cheese and sweet tastes. You give always inspiring ideas…
What a lovely way to feature Autumn’s wonders… I can imagine how beautiful this all tastes together.