Sweet Fall Butter Board
Serves 16
5 mins prep
5 mins cook
10 mins total
Soft pumpkin spice and chocolate compound butters garnished with flaky sea salt, salted caramel sauce and chocolate ganache create a fall butter board perfect for spreading on fresh baked bread.
2 servings
Pumpkin compound butter
Chocolate compound butter
Garnish
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Do ahead
Set the butter out the night before to ensure its perfectly room temperature. The following pumpkin prep can also be done ahead of time.
Prep the pumpkin
Place the pumpkin puree in a small saucepan over medium low heat. Cook for 5 minutes while stirring to cook out the excess moisture. This concentrates the pumpkin flavor and ensures it doesn’t “split” the butter, so the emulsion doesn’t break and appear curdled.
Let cool completely before proceeding. To cool quickly, spread thin on a silicon baking mat to increase the surface area.
Make the pumpkin compound butter
Beat together ½ cup butter, cooked pumpkin puree, honey, cinnamon and nutmeg.
Make the chocolate compound butter
Beat together ½ cup butter, cocoa powder and granulated sugar.
Serve
If desired, transfer to piping bags and pipe onto the cheese or cutting board. I did not use a piping tip and instead cut a half moon at the end of the piping bags. This creates an edge to the piped butter when piped seam side up. I piped a squiggle pattern to create pockets that can hold the caramel and ganache.
Sprinkle plenty of flaky sea salt and garnish with salted caramel and ganache.
Serve with fresh sliced bread, like my Double Chocolate Yeast Bread.
