A couple weeks ago sis and I headed out to Surfas in Culver City to attend their Halloween Chocolates cooking demonstration with pastry chef Jean-Marc Viallet (he is the pastry chef for the Disney Resort). As with all cooking demonstrations at Surfas, you get step by step visual of how to make the recipe, a recipe print-out and the best part, to taste it. Everything was delicious! You can't go wrong with these pumpkin and chocolate combinations. Below is the recipe for the pumpkin empanadas with chocolate chipotle sauce. Yes. It was special. And if you want to visit Surfas or get on their email mailing list to find out about all their cooking demos, click here.Pumpkin Empanadas with Chocolate Chipotle Sauce Recipe
From the demo: Halloween Chocolates Recipe
Courtesy of Chef Jean-Marc Viallet
Ingredients:
Dough:
20 oz flour
10 oz cold butter
4 oz cold shortening
1 oz sugar
1/2 oz salt
1 cup ice cold milk
Filling:
8 oz of canned pumpkin
3 oz of sugar
Cinnamon, cloves and nutmeg (to taste)
Egg for wash
For Chipotle Sauce:
12 oz of heavy cream
1/4 tsp of cayenne
Cinnamon stick
Vanilla bean
Procedure: For dough: Mix flour, cold butter and cold shortening. Add sugar, salt, ice cold milk. Mix just to combine. Place in a container with flour, let rest. Roll to 1/3 ” thick, cut rounds of 3″. Reserve.
For filling: Mix pumpkin, sugar, cinnamon, cloves and nutmeg. Deposit a dollop of filling mixture in the lower part of the dough circle. Brush outer side of the circle with egg wash, fold the dough to create a 1/2 circle and press the edges lightly. Bake at 350 for 10-12 mins. Serve warm dusted with powdered sugar.
For the sauce: Bring to a boil heavy cream, chipotle chili, cayenne, cinnamon stick and vanilla bean split open. Let infuse 5 minutes. Pour the hot cream infusion over 12 oz of 75% chocolate drops, mix well . Sauce can be refrigerated for 3 days. To serve reheat in a microwave or in a double boiler.
Serve warm as dip for empanadas.
