Milk chocolate pumpkin pie

Steps:

• Toast the hazelnuts on a baking sheet in a 325ºF (163ºC) oven until golden brown. 
• Cool and combine with all ingredients. Mix until you combine the ingredients. 
• Press into the bottom and sides of a lightly greased tart mold, taking care that the crust is evenly distributed. 
• Bake at 325ºF for 8 to 10 minutes to perfectly set the crust- let cool slightly before filling.  

Steps:

• Combine the pumpkin puree and eggs. Whisk in the heavy cream, followed by the sugar and spices. 
• Pour the mixture into the prepared tart shell and bake at 315-325ºF (157-162ºC) for 25 to 30 minutes or until the edges are set and the center is slightly jiggly. Set aside to cool. 

*Chef’s tip: this recipe is calculated for one can of pumpkin puree (425g). 

Steps:

• Combine the 1st amount of heavy cream and corn syrup in a sauce pan and bring to a boil. 
• Carefully melt the chocolate in a bowl in the microwave in 20 second increments, stirring each time, until melted but not hot. 
• Gradually pour over the hot cream in 3 additions, mixing well with a spatula before adding more. 
• Use an immersion blender to smoothen the chocolate mixture, then add the second addition of cold heavy cream all at once. Refrigerate overnight before whipping.

*Chef’s tip: make the whipped ganache in advance and reserve it in the refrigerator. Whip and use immediately or keep a portion unwhipped in the refrigerator and just whip when needed. The unwhipped mixture will last for a week.  

Steps:

• Carefully remove tart from pan and set on a decorative plate or tray. Whip the Azelia 35% milk chocolate ganache by hand to soft peaks and add several dollops. 
• Chill the pumpkin pie until ready to serve.

*Chef’s tip: for an additional garnish, make a meringue and alternate between dollops of whipped Azelia ganache and meringue. Toast the meringue with a kitchen torch before adding the ganache.