Trick or Cacao ! ∴∵ゞ(´ω`*) ♪
This time it's a crunchy, hollow pumpkin sablé topped with dark chocolate and pumpkin seeds for a Halloween treat!
0:00 Introduction
0:18 Pumpkin Sablé
4:26 Chocolate topping
6:26 Chasing cacao
6:45 Tasting
7:25 Cacao notes (unstable raw pumpkin paste and stabilizing powder)
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[Method - recipe]
Sable dough
Unsalted butter: 54g
A - Powdered sugar: 30g
A - Salt: 0.5g
Almond powder: 6g
Egg yolk: 8g
Rum: 2.5 ml
B - Flour: 50 g
B - Pumpkin powder: 8g
B - Baking powder: 0.5g
Topping
Dark chocolate
Pumpkin seeds
1. Bring butter to room temperature, warm slightly and knead into a soft cream.
Mix A with the sifted butter.
Beat in egg yolks.
Mix in the almond powder.
Mix in the rum.
Sift the flour B twice and mix it in two parts until the mixture becomes powdery.
7. Put the mixture in a silicon mold Silikomart SF178 and put it in the refrigerator for 3 hours.
Bake at 160°C for 35 minutes
Cool the sablet, then pour the chocolate mixture over the top and place the pumpkin seeds on top.
Cool the chocolate on top and let it harden before baking.
Pumpkin powder (100% Hokkaido pumpkin) / 50g Tomizawa Shoten
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Pumpkin Powder (100% Hokkaido pumpkin) / 150g TOMIZAWA SHOTEN
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Silicon flex MINI DESSERT ROUND [SF178
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Kitchen hat Gudetama wearing
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Mesh baking sheet / Dumars Silpan SN290210
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Shinwa radiation thermometer No.73010 with laser point function
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Kitchen scissors
Toribe Seisakusho Kitchen Spatter KS-203
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#halloween
#pumpkin
#chocolate
25 июл 2024
