Maxima Nutria

Maxima Nutria

13 servings
Pumpkin seed sable, pumpkin seed macaron, chocolate pumpkin seed praline with resveratrol, chocolate cremeux, black lime and sudachi gel. Pumpkin seed decor. Maxima Nutria is the latin name for squash/pumpkin seeds. I have designed a nutrious snack around a food supplment plants produce called resveratrol that is the healthy molecule found in red wine. * maxima is latin for pumpkin seeds

Pumpkin Sable

Used products: Pumpkin Sable

  • 200 g
    All purpose flour
  • 50 g
    yellow pumpkin powder
  • 140 g
    vegan butter (cold diced)
  • 100 g
    dark brown sugar
  • 30 g
    vegan egg yolks

Preparation: Pumpkin Sable

Mix in the kitchen aid flour, sugar and butter until crumbled.
Then add egg yolk to combine all together.
Bake 160c 15-20 mins

Pumpkin Macaron

Used products: Pumpkin Macaron

  • 204 g
  • 19 g
    potato whip (Solanic 300)
  • 1 g
    xanthan gum

Preparation: Pumpkin Macaron

(Egg white replacer)

Used products: Pumpkin Macaron

  • 246 g
    icing sugar
  • 246 g
    pumpkin flour
  • 90 g
    Egg white replacer

Preparation: Pumpkin Macaron


Used products: Pumpkin Macaron

  • 90 g
    Egg white replacer
  • 246 g
  • 62 g

Preparation: Pumpkin Macaron

Italian Meringue cook 114c

Combine water and potato and gum in fridge for 30 mins to hydrate
Make italian meringue
Pipe on silpat
Bake 130c for 15-20 mins

Pumpkin Praline

Used products: Pumpkin Praline

Preparation: Pumpkin Praline

Boil sugars and water and seeds for 2mins
drain and bake at 160c for 20mins
Blend in thermo to paste
Combine 50/50 with Cacao Barry Almond 50% praline and Madrifolo 65% chocolate

Single Estate Chocolate Cremeux

Used products: Single Estate Chocolate Cremeux

Preparation: Single Estate Chocolate Cremeux

Melt chocolate to 45c, add sugar, vanilla and oil and water and emulsify then add natur emul and locust bean gum
Set in fridge

Black lime and sudachi gel

Used products: Black lime and sudachi gel

  • 200 g
    Sudachi puree
  • 7 g
    NH pectin
  • 100 g
  • 1 piece(s)
    Black lime zest

Preparation: Black lime and sudachi gel

Boil for 2 mins and set
Mix sugar with pectin, infuse boil sudachi and add black lime in sudachi juice for 30 mins at 40c, add pectin reboil cool and blend
Micro plane black lime zest to finish


Pipe dark chocolate cremeux into macaron shell and pipe praline into middle. Join macron shells and place on top of sable. Pipe black lime sudachi gel on top and decorate with caramelized pumpkin seeds.