Trick or Cacao ! ∴∵ゞ(´ω`*) ♪
Pumpkin Mont-Blanc appeared three times!
This time, pumpkin mont-blanc cake for Halloween.
I made it with the image of "whimsy slime", a monster from Dragon Quest.
I used EN VEDETTE's Mont Blanc cake as a reference for the structure.

0:00 Introduction
0:18 Whimsy Lime Meringue Cookies
2:42 Cocoa Sable
4:30 Pumpkin Glace
6:00 Pumpkin Mont Blanc Cream
8:35 Whipped Cream
8:59 Assembly of Pumpkin Mont-Blanc Cake
10:02 Pumpkin Mont-Blanc Cake Completed
10:28 Tasting
11:30 Cacao notes (the structure of the Mont Blanc cake that inspired this idea)

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[Whipped Lime Meringue Cookies]
Egg whites: 70 g (about 2 eggs)
Granulated sugar: 140g
Break up the egg whites and add the granulated sugar in several additions.
Increase the temperature to 50°C while stirring the meringue in hot water.
Color the meringue with icing color.
Preheat the oven to 115°C and bake for 120 minutes.

[Sablé chocolates (100 mm diameter, 4 to 5 pieces)
Unsalted butter: 50g
Granulated sugar: 50g
A - Almond powder: 50g
A - Flour: 45g
A - Cocoa: 8g
A - Baking powder: 1g
A - Salt: 1g
Cream the butter and mix in the granulated sugar.
Mix ingredients A together and sift twice.
Mix the butter with the sieved flour and blend.
Chill in the refrigerator for 8 hours.
Roll out the chilled dough to 3 mm and cut in molds.
Preheat the oven to 160°C and bake for 15 minutes.

[Preheat oven to 160°C for 15 minutes.]
Red skin pumpkin: 350 g (1/4 pumpkin) (395 g (1 pumpkin with seeds))
White sugar: 30g
Unsalted butter: 25g
Salt: 1g
Water: just enough to soak the pumpkin
Remove the pumpkin seeds and guts and put the ingredients in a pot.
Add enough water to soak the pumpkin.

[Pumpkin Mont-Blanc Cream]
A - Pumpkin paste: 300g
A - Cream 35%: 40g
A - Unsalted butter: 20g
A - Granulated sugar: 50g
B - Fresh cream 35%: 30g
B - White chocolate: 60 g
1. Seed the pumpkin and remove the guts and skin (I used two pumpkins with seeds weighing around 400g).
Place the pumpkin on a plate, cover with plastic wrap and warm in the microwave until soft (10 minutes at 600W for this photo).
Strain the pumpkin to make a paste.
4. Mix in ingredient A.
Make a ganache with ingredient B and mix it with the pumpkin paste.

Make ganache with ingredient B and mix with pumpkin paste.
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Delonghi convection oven EOB2071J-5W
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Black rubber gloves Nitrile gloves
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Shinwa radiation thermometer No.73010 with laser point function
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Couverture white chocolate
Valrhona "Fave Evoire
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Mist spray (Shinkosha) I-17
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Silicon whipper TOMIZ
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Cassette stove
Iwatani MIYABI Masashi 3.5kW CB-WA-35
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Acrylic ruler 3mm, 2 pcs.
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Hand mixer (The volume is turned down in the movie.)
Panasonic Hand Mixer White MK-H4-W
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Kitchen scissors
Toribe Corporation Kitchen Spatter KS-203
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#Halloween
#montblanccake
#healslime
#pumpkin
#chocolateCacao
#chocolate