Recipe: Almond Pumpkin Holiday Petits Gateaux - | WBTV Charlotte

Recipe: Almond Pumpkin Holiday Petits Gateaux

Almond Pumpkin Holiday Petits Gâteaux

Makes 16-24 small cakes. 

Chef Sylvain Rivet, Renaissance Patisserie


5 oz flour

12 oz powdered sugar 
5 oz almond powder
1 oz corn syrup
12oz eggs 
5 oz browned butter
2 Pinches baking powder
4 cups roasted pie pumpkin, cubed (roasted 350 10-15 minutes until soft)
2 tbsp vanilla extract 
1 tbsp almond extract
4 tbsp rum


In a bowl, combine all dry ingredients except for the baking powder. Combine the eggs, corn syrup and brown butter in a separate bowl and fold into the dry ingredients. Add the baking powder and make sure it is well mixed. Add the roasted pumpkin and extracts (and rum) at the very end, so as to not break up the pumpkin. Cover and refrigerate for at least 6 hours (overnight is preferable). 

Preheat the oven to 320 degrees F. 

Fill the cups of a muffin tin only half way and bake at 320 degrees for about 10-20 minutes, or until golden brown. 

Chef's suggestion: Serve with a strong cup of coffee or espresso. "C'est magnifique!"

Chef's tip: In pâtisserie, we measure with weight, as everything must be measured perfectly. Be sure to zero out your scale after you place your bowl on top to get the most accurate measurement. 

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