There is something about Fall that is inspiring, especially in the kitchen. With the ingredients available being so versatile, both our Chef de Cuisine Justin Baade and Executive Pastry Chef Angela Salvatore thought they'd share a recipe that is not for the faint of heart.... Seared Foie Gras with a Pumpkin Pecan Sticky Bun. BOOM!

foie gras

We'll start with the recipe for the Pumpkin Pecan Sticky Bun. This recipe is great to have in your arsenal even if you're not pairing it with seared foie gras. 

Recipe Serves 12

For the Buns

  • 4 cups All-purpose flour
  • 2 ¼ tsp yeast
  • 1/3 cup sugar
  • 2 eggs
  • 1 cup milk
  • 4 T butter
  • 1 ½ tsp cinnamon
  • 1 cup toasted pecans, chopped
  1.  In a standing mixer with a paddle attachment, mix flour, yeast and sugar.
  2. Meanwhile, melt the butter. Add milk and cinnamon and bring to 120°F
  3. Add eggs to the flour mixture. Then add butter mixture and salt.
  4. Once incorporated, increase speed to medium and mix for 2-3 minutes. Dough will be sticky.
  5. Cover in a greased bowl. Keep in a warm spot until doubled.

For the Filling

  • 1/4 cup butter, room temperature                                                                                                              
  • 1 cup brown sugar, divided                                                                                                                          
  • 1 cup pumpkin pureé                                                                                                                                
  • 1/2 tsp cinnamon                                                                                                                                            
  • 1 cup toasted pecans, chopped
  1. Beat butter and 1/2 cup brown sugar until smooth
  2. Add pumpkin pureé and cinammon. Reserve.

For the Glaze

  • 2 cups powdered sugar                                                                                                                                
  • 1/4 cup milk                                                                                                                                                    
  • pinch salt                                                                                                                                                          
  • pinch clove                                                                                                                                                  
  • pinch nutmeg
  1. Whisk all ingredients together and drizzle on top.

To Form the Buns:

  1. Preheat oven to 375­°F or 350°F in a convection oven
  2. Prepare one brownie pan or 2-9" cake pans by lining with parchment paper and coating with butter
  3. Lightly dust work surface with flour and roll out dough to a 12-18' rectangle
  4. Spread filling evenly across dough, leaving 1/2" closest to you uncovered
  5. Sprinkle remaining 1/2 cup of brown sugar and pecans over filling
  6. Starting from the end farthest from you, roll tightly and evenly, pinching the end to seal
  7. Using a sharp knife, cut into 12 even pieces
  8.  Place in prepared pan(s) cut side up
  9. Cover with plastic and allow to proof until doubled again
  10. Bake for approximately 20 minutes. Or until golden brown
  11. Invert onto a wire rack to cool
  12. Flip right-side up to glaze before serving.

 

 

 

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