Pumpkin biscuit
- Mix caster sugar, salt, whole egg, mayonnaise and lemon juice
- Mix all dry ingredients and add to the above. Mix briefly.
- Then add garnish
- Divide over the pie crust
- Bake at 160°C ± 20 minutes
Halloween pumpkin cupcake
The Halloween theme carried out in the flavors of the season. Various preparations of pumpkin, crispy chocolate cub, a fine finish in the Halloween theme. A good synergy between the decoration and the chocolate cup.
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Recipe
Download recipePumpkin biscuit
- Caster sugar 106g
- Salt 0, 4g
- Whole-egg 70g
- Mayonnaise 68g
- Cinnamon 1, 5g
- Five spice herbs 2g
- Carbon dioxide 4g
- Patent flower 105g
- Lemon juice 5g
- Pumpkin cubes 93g
- Mango cubes 34g
- Caramelized walnut 15g
- Totaal 504g
Pumpkin compote
- Pumpkin 360g
- Fine cristalsugar 30g
- Pectin NH 5g
- Carrot juice 265g
- Mandarin juice 90g
- Totaal 750g
Pumpkin compote
- Cut the pumpkin in half and remove the seeds
- Place them on the cut on a plate with baking paper
- Grill them in the oven at 200°C for about 10 minutes and peel them
- Cut the pumpkin into cubes and fry them until they are soft
- Mix the sugar with the pectin NH
- Heat the juices and add the sugar and pectin mixture at 40°C
- Bring to the boil, add the diced pumpkin and bring to the boil again.
Yogurt mousse
- Gelatin 5g
- Full Milk 80g
- Lemon zest 4g
- Yogurt in powder form 15g
- Natural yogurt 165g
- White chocolate 35% 190g
- Cream 35% 290g
- Totaal 749g
Yogurt mousse
- Heat the milk and let the lemon zest soak in it for about 10 minutes
- Strain the milk, correct the weight of milk if necessary and add the soaked gelatin
- Make an emulsion by gradually pouring the warm milk onto the melted chocolate
- Mix it as soon as it is possible to get a perfect emulsion
- Add the yogurt and powdered yogurt, mix again
- Once the mixture has reached 28/30 °C, work in the foamy whipped cream. Pour immediately. Freeze.
Crumble pumpkin
- Pumpkin seeds 50g
- Butter 50g
- Salt 0, 5g
- Sugar 50g
- Flower 40g
- Cocoa powder 10g
- Totaal 201g
Crumble pumpkin
- Mix the dry ingredients together with the salt and pumpkin seeds
- Using a food processor at high speed, add the butter
- Fill the mold with 85 grams of this dough, bake at 165°C
Chocolate dip
- Cocoa butter 500g
- White chocolate 500g
- Totaal 1000g
Chocolate dip
- Blend all ingredients using an immersion blender
- Processing temperature 40°C
Assembly, layout and finishing
- Prepare the sponge cake and bake it in a 3 cm hemisphere shape and bake
- Fill the pumpkin compote in a hemispherical shape of 3 cm, fix the sponge cake on the compote
- Freeze the interior
- Prepare the yoghurt mousse and fill in the desired shape
- Place the frozen interior in this
- Immediately after demoulding, dip directly into the chocolate dip
- Finish the dish with pumpkin crumble