On 14 December 2016 at 10:28 PM, teonzo said:(Was not able to insert 2 images in the same post, so I had to make 2 different posts)
These are made with the same technique I used for the pomegranate + sweet potato viennoiserie I posted some weeks ago.
This time I made a pumpkin dough, using pumpkin juice instead of water for the basic dough. For the inclusion I used pumpkin puree, but I had to work it a bit before getting the right texture (standard pumpkin puree is too watery and soft): first I reduced it to 50% to loose some moisture, then I cooked it with 20% flour to give it more body.
Filling is persimmon jam.
All the recipe is vegan.
Just after taking the pan out of the oven I brushed them with hot syrup (2 parts brown sugar, 1 part water), it helps giving a shining finish, plus it acts as a barrier for moisture, leaving the cooked dough more tender.
This is not a light viennoiserie (well, which are?) because pumpkins and persimmons have earthy and prominent tastes, but who cares, I liked them.
Teo
Never would have imagined this or your previous confection. Tempted to try at some point over the end of year holidays with butternut squash.
Thanks for sharing these adventures.
