Puff pastry Band
150g puff pastry
60 chopped dried fruits
A pinch of powdered star anise
Stretch the thin puff pastry, sprinkle with fruit and anise.
Place on a tray, a silpat sheet on top so the dough doesn’t rise.
Put in the oven for 20 minutes at 160ºC.
Take out of the oven, cut up the bands to the desired size and leave to stand.
100g egg whites
100g powdered sugar
Beat the egg whites into stiff peaks with the sugar.
Place a layer of meringue on the puff pastry bands that will be placed on the top of the mille-feuille and put it in the oven at 90ºC for an hour and 30 minutes. Leave to stand.
300g of Williams pear in thin slices
50g of sugar
Old brandy or cognac
Heat up a frying pan, put in a bit of butter, add the pear; after 2 to three minutes, add the sugar and the nutmeg.
Flambé with the brandy. Leave to stand.
Pumpkin mousse with custard
400g of cooked pumpkin pulp without sugar and seasoned with cinnamon.
Boil the water with the sugar for 5 minutes, lower the temperature to 75ºC, add the yolks and, whilst stirring, cook them without letting the temperature rise.
Add the yellow pumpkin puree and cook for a few more minutes, leave to cool.
24g of jelly
100g of cream 35% fat
Pumpkin mix with custard
Dissolve the jelly and add to the pumpkin mix.
Whip the cream but not very firmly.
Fold the cream with the pumpkin base and let it gain harder consistency.
Alternate with the crispy, dry fruit bands: flambéed pear, pumpkin mousse, finishing off with a meringue band
Leave in the fridge for a few hours.