Zucchini Sugar Cream Pie

PASTRY

Mar 22

Lemon Pudding, Candied Walnuts, Pickled Walnuts

Pastry Chef Erika Chan of Dunsmoor | Los Angeles

INGREDIENTS

Pickled Walnuts:
400 grams walnuts
400 grams brown sugar
300 grams apple cider vinegar
1 stick cinnamon
2 pods star anise
Lemon peel

Sugar Cream Pie:
Yield: 1 third-pan
500 grams diced zucchini
700 grams heavy cream
100 grams granulated sugar
100 grams brown sugar
80 grams cornstarch
5 grams kosher salt
110 grams butter
Cinnamon sugar

Zucchini Bread:
Yield: 1 quarter sheet tray
160 grams brown sugar
30 grams whole milk
50 grams canola oil
50 grams melted butter
100 grams whole egg
2 grams baking powder
3 grams baking soda
5 grams kosher salt
7 grams ground cinnamon
1 gram ground nutmeg
210 grams all-purpose flour
300 grams shredded zucchini
50 grams finely chopped parsley

Candied Walnuts:
Yield: 2 cups
100 grams granulated sugar
200 grams walnuts
10 grams butter
3 grams kosher salt

Lemon Pudding:
Yield: 1 quart
400 grams whole milk
225 grams heavy cream
Lemon zest
100 grams cornstarch
200 grams granulated sugar
3 grams kosher salt
120 grams Meyer lemon juice
200 grams lemon juice
110 grams brown butter

METHOD

For the Pickled Walnuts:
Place walnuts in a nonreactive container. Set aside. In a stock pot over medium heat, bring sugar, vinegar, cinnamon, star anise, lemon peel, and 100 grams water to a simmer. Pour mixture over walnuts and let sit 1 hour at room temperature. Using a slotted spoon, transfer walnuts to a work surface and roughly chop. Return to pickling liquid, cover, and refrigerate.

For the Sugar Cream Pie:
Heat oven to 350°F. In a saucepan over medium heat, bring zucchini and cream to a simmer, stirring constantly. Cover and cook 15 minutes. Remove from heat and set aside. In a small mixing bowl, whisk together sugars, cornstarch, and salt. Transfer mixture to the pan with the zucchini cream. Whisk until dissolved. Return pan to heat and bring to a boil. Remove from heat and in butter until mixture is fully emulsified. Transfer mixture to a shallow third pan. Season with cinnamon sugar, then bake 5 minutes, or until mixture is set. Let cool.

For the Zucchini Bread:
Heat oven to 350°F. In a mixing bowl, whisk together sugar, milk, oil, butter, and egg. Set aside. In a separate bowl, combine dry ingredients. Incorporate dry mixture into wet mixture. Fold in zucchini and parsley. Transfer mixture to a parchment paper-lined quarter sheet tray and bake until cooked through, checking every 8 minutes. Let cool completely. Using a box grater, grate zucchini cake. Transfer to an airtight container and refrigerate.

For the Candied Walnuts:
In a saucepan over medium heat, add sugar and enough water to hydrate. Bring mixture to 220°F. Add walnuts and stir until nuts begin to crystallize. Continue to cook until sugar has caramelized, stirring constantly. Remove from heat and stir in butter. Spread mixture onto a parchment-lined sheet tray and sprinkle with salt. Let cool. Transfer cooled mixture to a work surface and roughly chop. Transfer to an airtight container and reserve.

For the Lemon Pudding:
In a saucepan over medium heat, bring milk, cream, and lemon zest to a simmer. In a mixing bowl, combine cornstarch, sugar, and salt. Temper hot milk mixture into cornstarch mixture, then combine the two in the pot, whisking constantly. Once boiling, remove from heat and whisk in lemon juice and butter. Strain, transfer to a piping bag, and refrigerate.

To Assemble and Serve:
Place 1 square Sugar Cream Pie in a serving bowl. Pipe Lemon Pudding around the Sugar Cream Pie. Garnish with desired amount grated Zucchini Bread, Candied Walnuts and Pickled Walnuts.

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