Pumpkin & Spice Halloween Treats
These amazing Pumpkin & Spice Halloween Treats from Maria Close consist of a speculoos base, pumpkin & mandarin jelly, mirror glaze and pumpkin mousse. Guaranteed to look and taste outstanding!
Ingredients
Speculoos base
- 75g light muscovado
- 75g dark muscovado
- 240g flour
- 2g salt
- 1 orange zest
- 4g baking powder
- 2.5g ground cinnamon
- 2.5g pain d’epice spaces
- 120g butter
- 30g eggs
- 10g milk
Pumpkin and mandarin jelly
- 330g mandarin Boiron puree
- 330g pumpkin purée
- 330g sugar
- 14g NH pectin
Mirror glaze
- 320g cream
- 300g sugar
- 300g liquid glucose
- 11g bronze gelatin
- 300g white chocolate
- 30g butter
- Orange gel colour
Pumpkin mousse
- 200g pumpkin purée
- 12g dark rum
- 1 vanilla pod seeds
- 1g pain d’epice spices
- 7g bronze gelatin
Warm up to infuse the spices and to dissolve gelatine
- 215g white chocolate
- 25g cocoa butter (could be orange!)
- Melt on Bain marie
- 265g lightly whipped cream
Method
To make the speculoos base
- All blitzed together, eggs and milk added in the end. Rolled out to 2mm and frozen.
- Circles cut out and to be baked 180C for
- 15 min between two perforated silicone rugs.
Pumpkin & Mandarin Jelly
- Bring both purées to 40C and add sugar mixed with pectin, boil up for couple of minutes and freeze in the small half sphere moulds.
Pumpkin Mousse
- Warm up to infuse the spices and to dissolve gelatin
- Emulsify purée and chocolate, then gently incorporate cream, pipe in the pumpkin moulds, drop the Mandarin jelly in and freeze.
- For decorations: edible eyes, green icing, black icing
Ingredients
Speculoos base
- 75g light muscovado
- 75g dark muscovado
- 240g flour
- 2g salt
- 1 orange zest
- 4g baking powder
- 2.5g ground cinnamon
- 2.5g pain d’epice spaces
- 120g butter
- 30g eggs
- 10g milk
Pumpkin and mandarin jelly
- 330g mandarin Boiron puree
- 330g pumpkin purée
- 330g sugar
- 14g NH pectin
Mirror glaze
- 320g cream
- 300g sugar
- 300g liquid glucose
- 11g bronze gelatin
- 300g white chocolate
- 30g butter
- Orange gel colour
Pumpkin mousse
- 200g pumpkin purée
- 12g dark rum
- 1 vanilla pod seeds
- 1g pain d’epice spices
- 7g bronze gelatin
Warm up to infuse the spices and to dissolve gelatine
- 215g white chocolate
- 25g cocoa butter (could be orange!)
- Melt on Bain marie
- 265g lightly whipped cream
Method
To make the speculoos base
- All blitzed together, eggs and milk added in the end. Rolled out to 2mm and frozen.
- Circles cut out and to be baked 180C for
- 15 min between two perforated silicone rugs.
Pumpkin & Mandarin Jelly
- Bring both purées to 40C and add sugar mixed with pectin, boil up for couple of minutes and freeze in the small half sphere moulds.
Pumpkin Mousse
- Warm up to infuse the spices and to dissolve gelatin
- Emulsify purée and chocolate, then gently incorporate cream, pipe in the pumpkin moulds, drop the Mandarin jelly in and freeze.
- For decorations: edible eyes, green icing, black icing
