In time for holiday baking, James Beard Award winning baker Greg Wade shares his mouthwatering Croissant Pumpkin Pie recipe. In this festive pie, a light and buttery croissant shell meets pumpkin pastry cream filling, with notes of ginger and cinnamon. Topping it off, piped chantilly cream stars and candied pecans come together for the perfect holiday dessert.
Start to Finish: 21 to 28 hours knead: 22 minutes first fermentation: 1 hour Retard: 18 to 24 hours warm up: 1 hour Rest: 30 minutes Bake: 15 to 20 minutes per pizza
(2) 490-gram flatbread pizzas
1 hr 30 min prep, 2 hr–3 wk chill, 20–30 min bake
Makes 6 or 12 scones, about 90 grams (3.2 ounces) each
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