place a large piece of plastic wrap so that it covers half of the bowl. Attach the flexible tube to the barrel of a smoking gun. Add a small amount of smoking chips to the smoking chamber of the gun. Turn the smoking gun on and using a match light the smoking chips. Place the tube from the gun in the bowl and allow smoke to infuse for about 30 seconds. Turn the gun off, remove the tube and cover the bowl fully with plastic wrap. Let smoke infuse the pecans for about 3 minutes.
To assemble final dish: Top each sweet potato with a marshmallow round. Using a butane torch, slowly scorch the top of the marshmellow until golden brown. Don’t over do this step, or the marshmellow will melt and lose shape. You want the edges to bubble but not ooze.
Preheat oven to 350 degrees. Brown spices on baking sheet for 10 minutes. Meanwhile, combine sugar and water in a small saucepan and heat until the sugar has dissolved. Toss in all other ingredients and allow to sit in the refrigerator overnight to infuse. Strain with fine sieve twice, before using.
For the pumpkin mousse: (makes 2 1/2 cups) 1 cup pumpkin puree 1/2 cup condensed milk 1 cup heavy cream, divided into 1/3 cup and 2/3 cup 1 tablespoon dark brown sugar 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1/8 teaspoon ground ginger
until stiff peaks form, 3-5 minutes. Gently fold the whipped cream into the pumpkin mixture until fully incorporated.
For the puffs: 210 g (7.4 oz) spice infusion 5 g Methyl cellulose F50 1.25 g Xanthan Gum Bring spice infusion to a simmer in small saucepan. In bowl of stand mixer, mix spice infusion with methyl cellulose using an immersion blender. Add the Xanthan Gum and mix thoroughly with immersion blender. Attach bowl to mixer fitted with whisk attachment and mix for 10 minutes or until stiff peaks form. Transfer to pastry bag fitted with medium round tip.
Place pumpkin puree, condensed milk, 1/3 cup of cream, 1 tbl brown sugar, 1 tsp cinnamon, 1/8 tsp nutmeg, and 1/8 tsp ginger into Break cooled pecans into crumble and scatter on top of marshmallows. a medium saucepan and stir over medium heat. Simmer gently for 5 minutes. Pumpkin Pie Puffs
For the spice infusion: 1 ¼ cups water ½ cup sugar 5 cinnamon sticks 3 whole nutmeg 3 star anise 12 cloves
Transfer to a mixing bowl and allow to cool completely, then cover with plastic wrap and place in the refrigerator for 2 to 4 hours. Once the pumpkin mixture has chilled, place the remaining 2/3 cup cream into a stand mixer and whip
Line a dehydrator tray with a silicon mat, you can also use parchment paper if your dehydrator didn’t come equipped with mats. Pipe bite
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