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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Pumpkin 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
  • Total 504g

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

Pumpkin compote

  • Pumpkin 360g
  • Fine cristalsugar 30g
  • Pectin NH 5g
  • Carrot juice 265g
  • Mandarin juice 90g
  • Total 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
  • Total 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
  • Total 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
  • Total 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

Enjoy this exciting recipe.

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