Thaw the puff pastry sheets but keep in a cold place.
Step 2
Whisk together the egg yolks and half of the sugar, then cook gently over a water bath.
Step 3
Whip together the pumpkin purée, pumpkin spices and mascarpone until smooth.
Step 4
Whip together the egg whites and the rest of the sugar till hard tip. Combine with the egg yolk mixture and the pumpkin purée mixture.
Step 5
Make the egg wash: mix the egg, liquid heavy cream and a pinch of salt. Set aside.
Step 6
Bake off 1 sheet of puff pastry between 2 sheet pans. Once baked and cold, cut pieces of dough about 6” x 2.5”. To do the honeycomb design, use the 2nd sheet of puff pastry, cutting a 6”x 3” band of dough then using a honeycomb roller cut and stretch each piece to have the design appearing.
Step 7
Bake at 400°F for 18 min, adding a little spray of egg wash to have a shiny effect on top, then cool down.
Step 8
Pipe in the pumpkin mousse. Decorate with whipped cream and powdered sugar.
