Pumpkin Religieuse From Epicerie Boulud Recipes

PUMPKIN RELIGIEUSE FROM EPICERIE BOULUD

Steps:

• For the Pumpkin Cremeux.
• In a medium saucepan, bring the pumpkin puree to a simmer. Separately, whisk together the yolks, whole eggs and sugar. Ladle about 1/2 cup of the hot pumpkin puree into the egg mixture whisking well. Slowly pour the tempered eggs into the saucepan and reduce the heat to low. Continue stirring with a spatula and cook for 5 minutes until thickened. Add the gelatin, cinnamon and allspice. Cool to room temperature then incorporate the butter with a hand-held immersion blender. Transfer the custard to a tray lined with plastic wrap and spread to cool, at least 4 hours.
• For the Pate a Choux.
• Preheat the oven to 400 degrees F.
• In a medium saucepan, boil the milk, water and butter. Remove from the heat and add the flour. Transfer to an electric mixer fitted with the paddle attachment. Mix on low speed and add the eggs one at a time. Transfer the mixture to a piping bag fitted with a medium plain tip. On a silpat or parchment-lined baking tray pipe 2 1/2-inch rounds using 2/3 of the dough. With the remaining dough, pipe 1-inch rounds. Bake the large discs for 20 minutes and the small for 10 minutes. Pierce the bottom with a toothpick and cool on a wire rack.
• To assemble the religeuse, fill both sizes of choux with the pumpkin cremeux and pipe a dot on top of the large so that the small can sit on top. Pipe whipped cream around the seam to make a "collar.".
• They can be topped with fondant, cranberry sauce, or chocolate and decorated as you wish.

SIZZLED SCALLOPS BY DANIEL BOULUD

Steps:

• Season the scallops with salt and pepper.
• In a very large skillet, heat the oit until shimmering. Add the scallops to the skillet, evenly spaced apart.
• Add the potatoes in an even layer around the scallops and cook over hight heat until the scallops are browned, about 3 minutes per side. Transfer the scallops to a plate.
• Season the potatoes with salt and pepper and turn them over. Add the scallions and rosemary to the skillet and cook over moderate heat, undisturbed for 5 minutes.
• Add the snow peas and cook, stirring a few times, until the snow peas are tneder, about 3 minutes. Transfer the vegetables to plates.
• Add the water to the skillet along with the scallops and any accumulated juices and cook, stirring until heated through, about 30 seconds.
• Spoon the scallops over the potatoes and snow peas, drizzle with pan juices and serve.