Mix the flour, cocoa powder, icing sugar and almond flour with butter. Add egg yolk and egg and knead making short pastry. Line the tart moulds with pastry and chill it in refrigerator. Bake it in the oven preheated to 170°C for about 15 min.
Peel and dice the pumpkin. Place it in a pot together with sugar and set aside for 3 hours, then simmer for 1 hour. Cool it down before use.
Mix icing sugar, butter and vanilla paste until soft consistency is obtained. Add the eggs, one by one, making an emulsion. Sift flour, salt and baking powder and add them to the first mixture. Add the cream at the end. Pour the mass into baked tart shells, add pumpkin in syrup and bake it at 165°C for 25 minutes.
Soak gelatine in cold water. Boil the cream, add gelatine dissolved in a water and combine it with melted chocolate, making ganache. Add whipped cream, vanilla paste and rum and blend it gently all together. Pour the mousse into a mould and freeze.
Soak gelatine in cold water (2). Boil a 103ᴼC syrup with sugar, water (1) and glucose. Add white chocolate, cream and gelatine dissolved in a water and blend it all together adding yellow colorant at the end. Coat frozen mousses with shiny coating of 30ᴼC.
White Leaves set (code 33993)
Dark Leaves set (code 33992)
Mimosa leaves marble (code 3395)
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