Knowledge Base > Jacquy Pfeiffer & Scott Samuel - Seasonal Fall-Inspired Cakes and Desserts

Seasonal Fall-Inspired Cakes and Desserts

Jacquy Pfeiffer & Scott Samuel - Seasonal Fall-Inspired Cakes and Desserts

This event was on Thursday, October 13, 2022 at 12:00 pm Pacific, 3:00 pm Eastern

Chef Jacquy Pfeiffer has crafted new seasonal fall-inspired desserts and cakes made from core Rouxbe pastry courses fundamentals and techniques.

These brand new recipes include a … Read More.



Can you speak to fresh pumpkin versus canned. Can you recommend a brand of canned?

— Karen Lagerson


While canned is usually used for pumpkin pie, and there's plenty of great great ones are there but I always like to use fresh pumpkin because it's it's a challenge, you know, you you have to find you have to find some that are that are very fleshy. Right? And so I like to use them in in coffee cakes like I did but another thing that I like to do usually in the fall is to so you you peel and you cut a pumpkin into chunks and then you roasted in the oven with butter and and some brown sugar and you roast it until it's It's almost completely dry. Right? So those those chunks are gonna wrinkle and then and then then I let them cool and then I make a vanilla ice cream base with spices. Yeah. And I throw those dried out roasted pumpkin pieces in there and I let it sit like this overnight in the refrigerator. And what will happen is that the ice cream base is going to rehydrate. The the pumpkin and grab on to all the flavors and then the next day you have to blend really well this mixture. And strain it because there's always some some Fiber and then you just Churn it and you have just wonderful. pumpkin ice cream I love that idea. I've made up that pumpkin ice cream before but I didn't do that step in the refrigerator overnight. I kind of made my own pumpkin puree and incorporated into the ice cream, but that sounds like a better way to infuse the flavors. Yeah, but Yes, so the reason why I don't want to do the the Pumpkin Curry is because Pumpkin Curry has water. And now if you add what extra water to the ice cream mix you might that ice cream might crystallize you see so so you always have to be careful with when you make ice cream what you add to it. If it contains too much water. It will crystallize it. Well if we contain sugar it will it will not only be too sweet. It will not Harden and then if it contains too many solids it will get grainy almost chalky you see so you got to be you gotta be careful. But you know an idea would be to use half pumpkin puree have roasted pumpkin. You see I compromise there with you Chef. So, you know, maybe maybe that that's an option for for people who want to do pumpkin. Hvm can also make pumpkin cranberry, you know. Know add some some pumpkin puree within your in your creme brulee mix, you know, maybe I don't know maybe one third of the milk you you add pumpkin puree and get a wonderful flavor, you know. Well, I'm getting expired me inspired to make some ice cream now. I haven't done that for years.
Jacquy Pfeiffer & Scott Samuel

Jacquy Pfeiffer & Scott Samuel