Approximately 1½ cups Katy's Kitchen Candied Pecans
Cooking instructions
Brown Butter Buttermilk Shortcakes:
Place Shamrock Farms Butter in a saucepan over medium heat. Cook until the butter foams and the milk solids become golden brown and smell nutty. Immediately transfer the brown butter to a shallow container. Refrigerate until completely firm and cold. Preheat oven to 400°F. Combine flour, sugar, baking powder, baking soda and salt. Cut the cold brown butter into the flour mixture until pea-sized pieces remain. Combine cold buttermilk, heavy cream and vanilla bean paste. Add wet ingredients to the flour mixture and gently stir just until a shaggy dough forms. Do not overmix. Turn onto a lightly floured work surface. Gently pat into a rectangle approximately ¾-inch thick. Fold dough into thirds, rotate and gently flatten again. Repeat once to create flaky layers. Pat dough approximately ¾-inch thick. Cut into 1½–2-inch rounds for two-bite samples. Place on a parchment-lined sheet pan. Brush tops lightly with heavy cream. Bake approximately 10–13 minutes, or until risen and golden brown. Cool completely. Split each shortcake horizontally for assembly.
Vanilla buttermilk diplomat cream:
Heat whole milk in a saucepan until steaming but not boiling. In a separate bowl, whisk egg yolks, granulated sugar, cornstarch and salt until smooth. Slowly whisk the hot milk into the egg mixture. Return everything to the saucepan. Cook over medium heat, whisking constantly, until the pastry cream becomes very thick. Remove from heat. Whisk in vanilla bean paste and butter. Transfer to a shallow container and cover directly with plastic wrap. Refrigerate until completely cold. Once chilled, whisk the pastry cream until smooth. Gradually whisk in the cold buttermilk. In a separate bowl, whip heavy cream and powdered sugar to medium-stiff peaks. Gently fold whipped cream into the buttermilk pastry cream in 2–3 additions. Transfer to a piping bag fitted with a large round or star tip. Keep refrigerated until assembly.
Brown butter cinnamon apples:
Peel and dice apples into approximately ¼-inch pieces. Place butter in a large skillet over medium heat. Cook until butter becomes golden brown and nutty. Add diced apples, brown sugar, cinnamon, cardamom and salt. Cook over medium-high heat for approximately 5–7 minutes. Apples should become tender but still hold their shape. Add lemon juice and vanilla bean paste. Continue cooking briefly until excess liquid has reduced. Spread apples onto a sheet pan to cool quickly. Refrigerate until completely chilled.
Quick salted miso caramel:
Place Monin Caramel Sauce in a bowl. Warm slightly, just until easy to mix. Add 1 tablespoon white miso paste. Whisk until completely smooth. Add approximately 1 tablespoon heavy cream. Add additional cream only if necessary to reach a smooth drizzle consistency. Taste before adding any additional salt.
Candied pecans:
Roughly chop the candied pecans into small pieces suitable for garnishing a two-bite dessert.
Final Assembly:
Split each cooled shortcake horizontally.
Bottom Shortcake: Pipe a generous swirl of Vanilla Buttermilk Diplomat Cream.
Apples: Spoon approximately 1 tablespoon Brown Butter Cinnamon Apples over the cream.
Caramel: Drizzle a small amount of Salted Miso Caramel over the apples.
Top: Place the second shortcake half over the filling, leaving it slightly offset so the cream and apples remain visible.
Finish: Drizzle a small amount of Salted Miso Caramel over the top.
Finish with roughly chopped Shamrock Foods Candied Pecans.
This pumpkin pie recipe is pure perfection with Shamrock Farms Heavy Cream both mixed in and whipped for the topping. Thanks to Allison Waken for this recipe.