秋のスイーツ。手作り餡子と南瓜のモンブラン Pumpkin mont blanc

The recipe is under the description section ↓ Subscribe here →    / @nekonomecafe2385   ※Tap the bell mark after subscribing to receive notifications of new videos! --------------------------------------------------------------------- I've started an online patisserie, so I hope you'll try it...!!! Online patisserie [Chat LuuME] → https://chat-luume.com/ Twitter →   / nekonomecafe   Instagram →   / nekonomecafe   --------------------------------------------------------------------- Hi, I'm Nekonome, who swore I'd never make bean paste in a video again! Mont Blanc, which was requested quite a lot! I made the traditional chestnut one last year, so I tried a pumpkin version!! I thought about making it whole, but I've made chestnut shortcake before... Well, to be honest, it didn't turn out that well!! !!! !!! If you chill the pumpkin cream too much, it becomes mushy and is really difficult to make. I think it might turn out better if you add a bit more butter. I also think it might be better if you add some starch syrup. Someone please try that. Chestnut Mont Blanc video ↓    • 秋の味覚の先取り【モンブランの作り方】 How to make Mont Blanc...   Dorayaki (anko making) video ↓    • 【手作りどら焼き】2種類の餡子から手作りする本格どら焼き。Japanese Panc...   [Table of Contents] 0:00 Opening 0:54 French meringue 4:01 Chocolate coating 5:07 Red bean paste 8:27 Pumpkin cream 13:17 Assembly 15:48 Squeezing 16:56 Super excuse time 17:19 Food review -------------------------------------------------------------------- [Sponsor] Jeleaf Co., Ltd. Website: https://jeleaf.co.jp/index.html Rakuten page: https://www.rakuten.ne.jp/gold/jeleaf/ ~Filming equipment~ ・Canon Kiss X9 https://amzn.to/3gCCBRt ・Canon prime lens EF50mm https://amzn.to/2PwIG5Y [Provided by Black Magic Design] ・BMPCC4K https://www.blackmagicdesign.com/jp/p... ・OLYMPUS lens https://www.olympus-imaging.jp/produc... ・SAMSUNG Portable SSD T5 https://www.samsung.com/semiconductor... -------------------------------------------------------------------- [Recipe] ~French meringue~ 50g egg whites 50g granulated sugar 50g powdered sugar ~Mash red bean paste~ 100g red beans 120g granulated sugar 100g water ~Pumpkin cream~ 300g pumpkin 70g unsalted butter 10g condensed milk 50g 45% fresh cream ~Crème chantilly~ 200g 42% fresh cream 14g granulated sugar ~Finishing touches~ Pâté glacé Powdered sugar that won't make you cry [How to make] ~French meringue~ ・Lightly whip the egg whites and add half the granulated sugar and whip ・When it's foamy to a certain extent, add the remaining granulated sugar and whip until it forms stiff peaks ・Add the sifted powdered sugar and mix with a rubber spatula until it's well glossy ・Make a 6cm diameter Silpat Squeeze it into the pot and bake it in a 100℃ oven for 3-4 hours ~Mash red bean paste~ -Put red beans in a pot, add enough water to cover and heat -Once it boils, add a little water so the water temperature is below 50℃ -Repeat this process until the wrinkles in the red beans are smoothed out and they are 2-2.5 times their size -Put in a colander and rinse in water (to remove bitterness) -Put red beans and plenty of water in a pot, heat on high heat, and once it boils, reduce heat to low (about 30 minutes) -Drain the water until it is almost dry When it gets hot, add enough water to cover the beans (※) Boil until they can be easily crushed with your fingers, turn off the heat, cover and leave for 2 hours Place in a colander and rinse in water, discard the top layer and add new water Repeat this process 2-5 times (rinsing) Squeeze out the water using a damp strainer, being careful not to crush the beans Put granulated sugar and water in a pot and bring to a boil over high heat Add the beans while still on the heat, and when they boil again, turn off the heat and leave overnight Return to the heat and bring to a boil, then pour into a colander. Return only the syrup to the pot and reduce lightly. Return the red beans to the saucepan and simmer over low heat with the syrup. Scoop out the filling with a spatula, and it's ready if it forms stiff edges when dropped. Pumpkin cream- Cut the pumpkin into bite-sized pieces and steam for about 20 minutes (no pressure applied). Strain when soft. Leave the butter at room temperature and allow it to return to the same consistency as the pumpkin. Mix the pumpkin and butter with a rubber spatula. Add condensed milk and cream, mix with a rubber spatula Crème Chantilly Add granulated sugar to the cream and whip until 80% stiff Finishing touches Spread a thin layer of pâté glacé on the surface of the meringue and leave to harden at room temperature Place crushed red bean paste on top, and squeeze the Crème Chantilly into a dome shape with a round tip Chill in the refrigerator and let harden Squeeze the pumpkin cream and finish with powdered sugar [Ingredients and tools used] ■ Mont Blanc tip Large 9 holes https://amz...