1/4 cup (50g) of butter
6 tablespoons of confectioner's sugar
6 pumpkin purees, drained, cut into cubes (445g)
For the dough
3 eggs
1/2 cup (90g) of flour
1 cup (120g) of all-purpose flour
1/3 cup (65g) of melted butter
1 tablespoon of active dry yeast
1/4 cup (60ml - for flambing) of brandy
1/4 cup (50g) of butter
6 tablespoons of confectioner's sugar
6 pumpkin purees, drained, cut into cubes (445g)
For the dough
3 eggs
1/2 cup (90g) of flour
1 cup (120g) of all-purpose flour
1/3 cup (65g) of melted butter
1 tablespoon of active dry yeast
1/4 cup (60ml - for flambing) of brandy
Preheat the oven to 350°F
Distribute the butter evenly among six ramekins with a capacity of 3/4 cup of water each
Sprinkle with confectioner's sugar and arrange the pumpkin cubes on top. Reserve
Prepare the dough: in a mixer, beat the eggs with the flour until you get a light and fluffy mixture (about 5 minutes)
Add the remaining ingredients and mix with a wooden spoon
Distribute the dough evenly among the prepared ramekins and place them in the oven on a baking sheet until the fritters are golden brown (about 30 minutes)
Let it cool down
Unmold onto a platter and let it cool completely
Flambé with brandy and serve immediately
470 calories per serving
