Browned Butter Pumpkin Croquem Cake with White Chocolate Chai Mousse
INGREDIENTS
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3/4 cup unsalted butter; more for the pans
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2 cups unbleached all-purpose flour; more for the pans
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1 1/2 teaspoon baking soda
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1 1/2 teaspoon ground cinnamon
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1 teaspoon ground ginger
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3/4 teaspoon table salt
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1/4 teaspoon ground cloves
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1 1/2 cups granulated sugar
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2/3 cup firmly packed light brown sugar
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2 large eggs
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1/3 cup buttermilk
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White Chocolate Chai Mousse Ingredients: (I had a lot of leftover mousse; you could probably get by with 2/3 of this recipe)
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2 1/4 teaspoons powdered gelatin
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3 tablespoons water
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18 ounces white chocolate chips (see note)
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4 1/2 cups cold heavy cream
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heaping 1/2 teaspoon ground cinnamon
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heaping 1/2 teaspoon ground cardamom
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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1/4 teaspoon ground allspice
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1/4 teaspoon ground pepper (white or black)
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dash cayenne powder
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Swiss Buttercream Frosting Ingredients:
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1 cup sugar
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4 large egg whites , at room temperature
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24 tablespoons (3 sticks) unsalted butter, at room temperature
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2 teaspoon vanilla extract
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Profiterole (Cream Puff) Ingredients:
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1 1/8 cups water
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9 tablespoons unsalted butter
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3/8 teaspoons salt
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1.5 tablespoons sugar
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1.5 cups all-purpose flour
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6 large eggs
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3/4 cup pumpkin puree
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Egg wash (1 egg yolk and 1/2 cup heavy cream, lightly beaten)
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Ganache Ingredients:
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10 ounces bittersweet and semisweet chocolate chips
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3/4 cup heavy whipping cream
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