Steps to Make Mont Blanc a la Pumpkin in 28 Minutes at Home

Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, mont blanc a la pumpkin. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Mont Blanc a la Pumpkin is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Mont Blanc a la Pumpkin is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. 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:

1. Prepare 5 Egg
2. Take (Tart)
3. Take 30 grams Sugar
4. Get 120 grams Cake flour
5. Get 40 grams Butter
6. Make ready 10 grams Peanut butter
7. Take 5 drops Vanilla oil
8. Take (Peanut Cream)
9. Make ready 20 grams Peanuts
10. Prepare 20 grams Almond flour
11. Take 30 grams Peanut butter
12. Get 20 grams Butter
13. Prepare 1 Egg
14. Make ready 30 grams Sugar
15. Prepare (Filling)
16. Prepare 710 grams Kabocha squash (or pumpkin)
17. Take 5 tbsp Sugar
18. Prepare 1 tbsp Butter
19. Make ready 1 tbsp Rum
20. Get 5 drops Vanilla oil
21. Get 4 tbsp Powdered coffee creamer
22. Take (Pumpkin Cream)
23. Take 1 use about half of above Filling
24. Prepare 1 use about half of below Fresh cream
25. Take (Fresh Cream)
26. Make ready 200 ml Heavy cream
27. Get 2 tbsp Sugar
28. Make ready 1 tsp Rum
29. Prepare (Decorations)
30. Get 1 Raisins
31. Get 7 Kabocha (Pumpkin) seeds
32. Take 7 Almonds
33. Get 7 pieces Your favorite dried fruits
34. Make ready 1 Kabocha squash
35. Prepare 1 Chocolate chips
36. Make ready 1 Cocoa powder (or cinnamon)

In keeping with the classic flavour of Halloween, I have adorned them with a gorgeous pumpkin Mont Blanc cream! Mont Blanc cake is a very popular Japanese sweet, which is usually made with chestnuts and cream. Since I was in a playful mood, I recreated this famous Mont Blanc dessert with a Halloween theme including a "Surprise Centre" - Ferraro Rondnoir chocolate ball. I wanted to make my own unique recipe after making user Sabumochi's mont blanc.

Instructions to make Mont Blanc a la Pumpkin:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Separate the filling into 7 parts and put on top of the tart. Cover the filling with the leftover cream.
10. Put the pumpkin cream into a pastry bag and squeeze around the cream on top of the tart.
11. Finally, decorate as you see fit and you will be all done.
12. When you cut the tart in half, it looks like this.

I took their idea of putting raisins in the bottom of the tart and tried modifying it with chocolate chips. I really wanted to make it with almond flour but I didn't have enough. So I thought about it and then realize. A Mont Blanc (or Mont-Blanc aux marrons) is a dessert of sweetened chestnut purée in the form of vermicelli, topped with whipped cream. It was created in nineteenth-century Paris.

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