Recipe by Astrid Fronteau @chhhop
Ingredients for 1 Pumpkin Latte :
1 espresso
1 tablespoon of your choice of Terroirs d’avenir pumpkin purée
1 teaspoon L’épicurien honey
1 pinch of Olivier Roellinger ‘s 4 spices
A touch of Chantilly cream (optional)
Ingredients for twenty hazelnut and salted butter caramel croquants
80g Terra Candido hazelnut powder
40g whole Terra Candido Piedmont hazelnuts
80g Bordier soft butter
80g cane sugar
120g T45 flour
1 egg yolk
140g sugar
100g Bordier salted butter
15 cl Bordier crème fraiche
Preheat oven to 180°.
Recipe:
Start by making the crunchies, so you can serve them with the hot Pumpkin Latte!
Mix flour, sugar and hazelnut powder in a bowl, and melt the butter at the same time. Once melted, pour the butter into the bowl and mix well. Add the egg yolk to bind the mixture and form a ball of dough. Line the dough and set aside for 1 hour to make it easier to handle.
Next, prepare the salted butter caramel. Melt the sugar in a heavy saucepan until colored, then add the soft butter cut into small pieces. Allow to melt before adding the cream. Allow the caramel to cool to a glossy consistency.
Crush the hazelnuts into a thick, irregular powder. Take out the dough and form small balls 2-3 cm thick, mixing them with the chopped hazelnuts. Flatten the balls and hollow out the center, using a cork for example. Arrange the cookies on a parchment-lined baking sheet. Bake for 15 minutes. If, after baking, the hollows have closed, don’t hesitate to form them again, so that you can fill them with caramel. Leave to cool while you prepare the Latte.
Start by blending the pumpkin purée in a blender to obtain a fine texture, then straining off any remaining chunks. Mix the purée with the honey and spices, then pour into a pretty cup. Top up with espresso and stir. Finish with a topping: your choice of hot milk foam or whipped cream!
Enjoy the Pumpkin Latte piping hot, with its crunchy bits, for a gourmet autumn break!
