Chocolate & Pumpkin Brulee Pie | Chocolate Recipes | Jamie Oliver (2024)

FAQs

How do you make chocolate ganache Jamie Oliver? ›

To make a ganache, pour the cream into a pan and gently bring to a simmer over a medium heat. Add a pinch of sea salt, snap in the chocolate and stir until melted, thickened and smooth, then remove from the heat and leave to one side.

Rub the skin with a little olive oil, wrap it up in the foil and bake in the oven for about an hour. The pumpkin is ready when you can easily push a knife into it. Bring it to the table and open it up in front of everyone. Cut it into thick wedges and tuck in, leaving the skin.

Meanwhile, make the chocolate ganache. Put the chocolate, cream, butter and sugar into a heatproof bowl and place over a pan of gently boiling water for 7–8 minutes, stirring to combine once melted. (Taste and add a little sugar if you prefer a sweeter ganache.)

There are three primary types of ganache: dark chocolate, milk chocolate and white chocolate. The process for making each variety will not change, regardless of what chocolate you choose to use; however, the taste of your ganache will be affected by the flavor of the chocolate and any additional flavors you add.

Sugar Baby Pumpkin

You'll find lots of sugar babies available at the farmers' market. Also known as Sugar Pie pumpkins, these thin-skinned squash are smaller (4-8 lbs.) and have a sweet, dense flesh with a fine-grained, smooth texture. The cooked flesh is a bit drier, which makes a great pie filling.

Cooking down pumpkin purée is similar to browning butter: Water evaporates and the milk solids become flavorful and toasty. For even more flavor, you can add spices (like the celebrated pumpkin pie spice!) to the purée during the cooking step.

The simplest recipe is 8 ounces chopped chocolate whisked with 8 ounces hot heavy cream until totally combined and shiny; this ganache will be easily pourable, and will be very soft when set. Ganache may be made thicker by adding a higher percentage of chocolate.

Cut up the butter, stir it into the mixture and blend. Note: Butter isn't essential but it gives your ganache a more melt-in-the mouth texture. Your ganache is now ready to use. You might have to let your ganache crystallize depending on what you want to do with it.

There is usually more chocolate than cream in ganache filling, which gives it a thick and creamy texture. This thickness is what helps hold all the layers of cake together and give it a denser mouthfeel.

As it cools, your ganache will thicken and harden to a stable fudge-like consistency. It will never reach a point where it is rock hard (you'll always be able to smudge it if you apply enough pressure with your finger and it will always give to your teeth if you take a bite) but it will completely firm up once cooled.