Halloween Recipes, Pumpkin recipes-Kabocha Cream Cheese Mont blanc


Here’s another kabocha recipe I would like to share. Kabocha is not just suitable to make savory food. Since It has rich sweetness with less water content. Making pastry is also very suitable. This time I use kabocha to make mont blanc cake! It usually comes with lots of chestnut cream squeezed on the top to shape like a mountain. Just like mont blanc in the Alps. The problem with this dessert is that, you have to prepare lots of chestnut paste. And it’s very time consuming..Usually end up using canned chestnut paste and you may not be always able to find what you like. Using kabocha you can make paste so easily. And it tastes just as good as the one it’s made with chestnut! I especially like this nice warm orange color. It’s just perfect for this time of the year. Since it’s mini cupcake size, you can pack them in a box easily. Why not making some and give them as halloween gift!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ makes 12 ~
[ coco mini cupcakes ]
2 Yolks
30g Sugar
40ml Milk
30g Butter
65g Cake flour
1 tsp Coco powder
2 Egg white
30g Sugar
[ Kabocha Cream ]
500g Kabocha paste
25g Sugar
1/4 tsp Cinnamon powder
[ Cream Cheese Filling ]
200g Cream cheese
80g Heavy cream
25g Sugar
[ Cake syrup ]
20g Sugar
20ml Water
1/4 tsp Dark rum
[ Decoration ]
80g Chocolate

 

 

[ Directions ]

1-
1. To get started, you need to have sponge cake base. Please click here to see the recipe.

2-
2. I used Japanese squash also known as Kabocha. It has hard shell and flesh. Watch your hands as you are cutting in.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وYou CAN use other kinds of squash such as butternut but I wouldn’t recommend using a orange pumpkin. It’s too watery, doesn’t have much flavor.

 

2-
3. Spoon out the seeds.

2-
4. Peel the skin.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وIf it’s too hard to shave, you can wrap it and microwave it for 30 seconds or so. Cooked skin is much easier to shave!

 

2-
5. If you are having trouble peeling some areas, you can cut into two to three pieces.

2-
6. And using a knife may be easier to trim some skin..

2-
7. Place the kabocha into steamer. Steam them for about 12~15 minutes or until it gets soft.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وOr you can slice them and use a microwave.
During the processing kabocha may lose some amount. Make sure to steam more than 500g, say about 550~560g.

2-
8. I decided to make cheese-cake-like Mont blanc. Put creamed cheese to the room temperature to allow it to become soft.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وIf you prefer classic style, you can change to chantilly cream/whipped cream.

 

2-
9. Whisk well make sure your cream cheese gets airy, and then add sugar.

2-
10. Continue whisking until sugar gets well blended.

2-
11. Whisk in heavy cream.

2-
12. This cream stays inside of the cake. No need to squeeze in particular pattern. You can choose regular 1cm round tip.

2-
13. Attach to a pastry bag. Twist around the tip..

2-
14. And then squeeze in the twisted part into the tip.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وThis way, the cream won’t come out easily while filling into the bag.

 

2-
15. You can place the bag into the measure cup so you can handle easily.

2-
16. Fill the bag with the cream.

2-
17. Now you have the filling cream ready. If it’s too runny, you can store in the fridge to allow the cream to get stiff.

2-
18. Let’s see if the kabocha is ready. You can tell by poking with a chopstick.

2-
19. If it’s cooked, you can transfer into a food processor.

2-
20. Process into puree.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وYou can use a hand blender as well.

 

1-
21. Add sugar.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وYou can use brown sugar instead.

 

2-
22. Add dark rum.

2-
23. Also cinnamon powder…
『MASA’s Cooking Tips』
(•̀ㅂ•́)وThose ingredients are all optional. You can decide to add or not to…

 

2-
24. Process longer to make sure all the ingredients are well blended.

2-
25. Using only food processor may not enough to make into super fine paste. Use a strainer to remove all fiber that may be left.

2-
26. A wooden spatula can work very effectively.

2-
27. Now you have super fine kabocha paste!

2-
28. Place into a pastry bag.

2-
29. I attached a tip that’s particularly designed for squeezing mont blanc cream.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وYou CAN use a regular star shaped tip. It will also look just as good!!

 

2-
30. let’s prepare cake syrup. Add hot water into sugar.

1-
31. Mix well, allow sugar to melt.

2-
32. Add dark rum or cognac.

2-
33. Make sure your cake is already cooled off.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وYou could bake them a day before. This way, the cake can have a little more density and easy to slice.

 

2-
34. Remove the paper cup.

2-
35. Cut across wise.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وSee how thick you want it to be. You can either cut into half or three slices to have a thinner cake base. This is totally up to you!!

 

2-
36. Brush the cake syrup on each cake base.

2-
37. Squeeze cream cheese( step 17.) in the center.

2-
38. And then squeeze kabocha cream as you are surrounding the cream cheese.

2-
39. You can decorate your cake with mint and chocolate.
Now you have wonderful kabocha mont blanc!!
『MASA’s Cooking Tips』
(•̀ㅂ•́)وYou can click here to see how to make decorative chocolate

 

Copyright © MASA’s Cooking- All Rights Reserved.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s