Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mont blanc a la pumpkin. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Mont Blanc a la Pumpkin is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Mont Blanc a la Pumpkin is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have mont blanc a la pumpkin using 36 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Mont Blanc a la Pumpkin:
- Take 5 Egg
- Take (Tart)
- Make ready 30 grams Sugar
- Prepare 120 grams Cake flour
- Prepare 40 grams Butter
- Get 10 grams Peanut butter
- Take 5 drops Vanilla oil
- Prepare (Peanut Cream)
- Prepare 20 grams Peanuts
- Take 20 grams Almond flour
- Prepare 30 grams Peanut butter
- Prepare 20 grams Butter
- Prepare 1 Egg
- Take 30 grams Sugar
- Take (Filling)
- Get 710 grams Kabocha squash (or pumpkin)
- Take 5 tbsp Sugar
- Prepare 1 tbsp Butter
- Prepare 1 tbsp Rum
- Make ready 5 drops Vanilla oil
- Take 4 tbsp Powdered coffee creamer
- Get (Pumpkin Cream)
- Prepare 1 use about half of above Filling
- Take 1 use about half of below Fresh cream
- Take (Fresh Cream)
- Take 200 ml Heavy cream
- Take 2 tbsp Sugar
- Take 1 tsp Rum
- Get (Decorations)
- Take 1 Raisins
- Prepare 7 Kabocha (Pumpkin) seeds
- Prepare 7 Almonds
- Prepare 7 pieces Your favorite dried fruits
- Prepare 1 Kabocha squash
- Make ready 1 Chocolate chips
- Take 1 Cocoa powder (or cinnamon)
Instructions to make Mont Blanc a la Pumpkin:
- First, make the tart crust. Bring the butter to room temperature in advance. Knead it in a bowl, then mix in the sugar until the mixture becomes white. Fold each beaten egg into the mixture 3 times, then put in the vanilla oil and mix again.
- Next, sprinkle in the flour and mix gently with a spatula. Wrap the dough in saran wrap then set it aside in the refrigerator for 30 minutes.
- In the meantime, take the pumpkin you will use for the filling and remove the skin and seeds with a knife. Cut it into appropriately sized pieces, put on a plate, and microwave for 12 to 15 minutes.
- While the pumpkin is warming up, make the peanut cream. Crush the peanuts into a powder with a knife. In a bowl knead the peanut butter and butter together then put in the sugar and mix until the mixture becomes white. Put in the beaten egg, almond flour, and crushed peanuts and stir.
- Preheat your oven to 170°C. Next, cut the dough for the crust into 7 pieces, flatten each with a rolling pin then fit into tart cups. Put in a few chocolate chips (or raisins) then put a scoop of peanut cream in with a spoon. Bake at 170°C for 25 minutes.
- While the tart is baking, carefully break up the pumpkin you warmed up in the microwave, strain it, then mix with the other ingredients for the filling.
- Separate the filling into two equal parts and place into separate containers. When the tart is done baking, place on a cooling rack and let cool.
- Next whip the fresh cream. Put in the sugar and rum and whisk until soft peaks form. Put half of this into one of the containers of filling and mix together to make the pumpkin cream. Whip the remaining cream up a little bit more.
- Separate the filling into 7 parts and put on top of the tart. Cover the filling with the leftover cream.
- Put the pumpkin cream into a pastry bag and squeeze around the cream on top of the tart.
- Finally, decorate as you see fit and you will be all done.
- When you cut the tart in half, it looks like this.
So that’s going to wrap this up for this special food mont blanc a la pumpkin recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
