Maxima Nutria

Pumpkin seed sable, pumpkin seed macaron, chocolate pumpkin seed praline with resveratrol, chocolate cremeux, black lime and sudachi gel. Pumpkin seed decor.
Maxima Nutria is the latin name for squash/pumpkin seeds. I have designed a nutrious snack around a food supplment plants produce called resveratrol that is the healthy molecule found in red wine.

* maxima is latin for pumpkin seeds

Pumpkin Sable

Ingredients Preparation
  • 200g
    All purpose flour
  • 50g
    yellow pumpkin powder
  • 140g
    vegan butter (cold diced)
  • 100g
    dark brown sugar
  • 30g
    vegan egg yolks

Mix in the kitchen aid flour, sugar and butter until crumbled.
Then add egg yolk to combine all together.
Bake 160c 15-20 mins

Pumpkin Macaron

Ingredients Preparation
  • 204g
  • 19g
    potato whip (Solanic 300)
  • 1g
    xanthan gum

(Egg white replacer)

  • 246g
    icing sugar
  • 246g
    pumpkin flour
  • 90g
    Egg white replacer


  • 90g
    Egg white replacer
  • 246g
  • 62g

Italian Meringue cook 114c

Combine water and potato and gum in fridge for 30 mins to hydrate
Make italian meringue
Pipe on silpat
Bake 130c for 15-20 mins

Pumpkin Praline

Ingredients Preparation
  • 365g
  • 450g
  • 325g
  • 500g
    pumpkin seeds
  • 200g
  • 100g
  • 2g

Boil sugars and water and seeds for 2mins
drain and bake at 160c for 20mins
Blend in thermo to paste
Combine 50/50 with Cacao Barry Almond 50% praline and Madrifolo 65% chocolate

Single Estate Chocolate Cremeux

Ingredients Preparation
  • 220g
  • 1pod(s)
  • 10g
  • 15g
    olive oil
  • 300g
  • 5g
    natur emul
  • 2g
    locust bean gum

Melt chocolate to 45c, add sugar, vanilla and oil and water and emulsify then add natur emul and locust bean gum
Set in fridge

Black lime and sudachi gel

Ingredients Preparation
  • 200g
    Sudachi puree
  • 7g
    NH pectin
  • 100g
  • 1piece(s)
    Black lime zest

Boil for 2 mins and set
Mix sugar with pectin, infuse boil sudachi and add black lime in sudachi juice for 30 mins at 40c, add pectin reboil cool and blend
Micro plane black lime zest to finish


Pipe dark chocolate cremeux into macaron shell and pipe praline into middle. Join macron shells and place on top of sable. Pipe black lime sudachi gel on top and decorate with caramelized pumpkin seeds.

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