Pumpkin Pavé

This pumpkin soufflé has a really tasty hazelnut streusel for a bottom. This makes a really nice holiday treat, or seasonal dish.

This formula is from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 436

Hazelnut Streusel Formula: yields one sheet pan

100% Pastry flour, 739 g

62% Brown Sugar, 458 g

50% Hazelnut Meal, 370 g

76% Butter, 562 g

Total: 288%

MOP: 

• Mix all ingredients in mixer with paddle attachment, mix until streusel is formed.
• Press about 85% of the streusel down on a sheet pan, with an pan extender. Reserve the extra streusel for assembly.
• Bake at 350° F in a convection oven for about 12 minutes, or until the crust starts to brown.
• Let cool before filling.

This formula is from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 437

Pumpkin FIlling Formula: yields one sheet pan

100% Cream cheese, 1.463 kg

2 Vanilla bean, each

0.96% All spice, 14 g

1.92% Cinnamon, 28 g

74.65% Sugar, 1.092 kg

6.85% Maple syrup, 100 g

54.79% Pumpkin puree, 801 g

54.79% Eggs, 801 g

Total: 293.96%

MOP: scale and bring all ingredients to room temperature

• Cream the cream cheese, vanilla bean, and spices together in mixer using the paddle attachment. Scrape down bowl as needed.
• Once this mixture is smooth add sugar slowly, mix until incorporated. Scrape down bowl as needed.
• Add maple syrup. Incorporate.
• Add pumpkin puree and mix until smooth. Scrape down the bowl as needed.
• Add eggs in stages. Mix to just incorporate. Scrape down bowl as needed.

• Pour this mixture into a cooled prebaked hazelnut crust.
• Sprinkle the remaining streusel over the filling.
• Bake at 300° F in a convection oven for about 35 minutes or until the filling is set. Check this for doneness like a cheesecake or a souffle. The center should jiggle slightly. You can also touch the center and if it does not stick to your fingers then its done.
• Cool completely or over night. Portion when completely cool.

Assembly:

• Cut cooled pavé cleanly into 2" x 2" squares. You will need to keep a damp cloth to clean your chefs knife as your cut.
• Place in the center of a clean white plate.
• Use a squirt bottle with a sauce of your choice (raspberry sauce was used in this picture). At a 90° angle squirt a dollar coin sized circle. If you do not squeeze at a 90° angle you will not get a perfect circle.
• Use a spoon to drag a leaf shape around the brownies. You can use the spoon to make dots after the line has stopped extending.