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Pumpkin recipes: Le Cordon Bleu

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Check out the pumpkin recipes made Chef Kyle Reynolds of Le Cordon Bleu Atlanta made for us on Wednesday's Good Day!

Pumpkin Brioche
Sponge
7 oz bread flour
1/8 tsp. instant yeast
5 oz water

Final dough
16 oz flour
2 tsp. instant yeast
1 ½ tbsp. fine sea salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. ginger
1/8 tsp. cloves
3 tbsp. sugar
2 T honey
10 oz canned pumpkin puree
1 oz milk
2 eggs
5 oz butter

For the sponge:
•    Combine the flour and yeast in a bowl.
•    Add water and stir to combine.
•    Cover the bowl with plastic wrap and set the bowl aside, overnight, at room temperature.

For the final dough:
•    In the bowl of a mixer, combine flour, yeast, salt, spices, and sugar.
•    Add the honey, pumpkin, milk, and eggs.
•    Using a dough hook, mix on speed two for six minutes.
•    Scrape down the sides of the bowl.
•    Using a paddle, mix on speed two, while adding the butter a little bit at a time.
•    Continue mixing until all of the butter is added and the dough is smooth.
•    Set aside, covered, for three hours at room temperature, or until the dough has nearly doubled in size.
•    Preheat an oven to 350F.
•    Shape the dough as desired and set aside to rise until 1 ½ times its original size.
•    Bake until golden brown.


Pumpkin Brioche French Toast
1 cup half and half
3 eggs
1 ½ tbsp. sugar
½ tsp. vanilla extract
¼ tsp. salt
8 slices stale pumpkin brioche
4 tbsp. butter

•    Preheat an oven to 225F.
•    In a bowl, combine the half and half, eggs, sugar, vanilla, and salt with a wisk.
•    Soak the stale bread in the mixture for up to two minutes.
•    Melt the butter in a skillet and fry each slice until golden brown.
•    Keep warm in the oven until ready to serve.


Pumpkin Ravioli with Red Bell Pepper Coulis
Pumpkin Ravioli
1 pound pumpkin, peeled and deseeded, cut into 1" dice
1 egg yolk
2 tbsp. Parmesan
¼ tsp. nutmeg
¼ tsp. sea salt
1 tbsp. bread crumbs
1 egg
1 package egg roll wrappers or 1 pound pasta dough
Pepper coulis
½ C basil leaves
¼ C pine nuts, toasted

Red Bell Pepper Coulis
4 red bell peppers
1 Anaheim chili pepper
2 garlic cloves
1 tsp. salt

For the Pumpkin Ravioli:
•    Roast the pumpkin until tender.
•    Set aside to cool.
•    Mash the pumpkin and combine with the egg yolk, parmesan, nutmeg, salt, and bread crumbs.
•    Boil until tender and toss with the red bell pepper coulis, basil, and pine nuts.

For the Red Bell Pepper Coulis:
•    Roast the bell peppers chili at 375F.
•    Set aside to cool, peel and puree with the garlic and salt.


Pumpkin Crème Brûlée
2 ½ oz sugar
10 egg yolks
1 tsp. vanilla extract
¼ tsp. cinnamon
1/8 tsp. allspice
1/8 tsp. ginger
1 cup pumpkin puree
1 pint heavy cream

•    Preheat the oven to 325F.
•    In a bowl, combine the sugar, egg yolks, vanilla, cinnamon, allspice, ginger, and pumpkin puree with a whisk. Scald the heavy cream and whisk into the egg mixture.
•    Fill the crème brûlée ramekins with the mixture.
•    Place the ramekins in a ½ sheet pan.
•    Fill the pan ½ up the ramekins with boiling water and bake until set.
•    Cover the ramekins and chill until set.
•    Cover the tops with sugar and torch until browned.

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