かぼちゃのモンブランロール【Pumpkin Mont Blanc roll cake】の作り方/パティシエが教えるお菓子作り方！

This roll cake is made with plenty of pumpkin dough, custard, and cream. This recipe uses 1/4 of a pumpkin (about 300g). Perfect for Halloween or autumn sweets! Please give it a try. "From homemade baking to a more sophisticated style" For details about online lessons, please visit our official LINE account: https://bsybpc0i.autosns.app/line ----------------------------------------------------- Saki.+ Online Lesson Website: http://saki-plus.com/ Newsletter: http://saki-plus.com/maillesson/ Instagram: https://www.instagram.com/saki.plus/?... First book! "Homemade Sweets Textbook" https://amzn.to/3OoBPub For business inquiries, please contact [email protected] ----------------------------------------------------- Table of Contents 00:00 Opening 00:05 Recipe 00:20 Preparation 01:56 Dough 07:54 Custard cream 11:46 Crème chantilly 12:36 Assembly 14:50 Pumpkin paste 16:22 Finishing touches Ingredients: For one 28 cm rolled baking sheet Dough 3 egg yolks (medium size) 30g granulated sugar 50g pumpkin 30g rice oil 40g milk Cake flour 50g flour *We did not experiment with rice flour this time, so we cannot provide exact quantities. 3 egg whites (medium size) 60g granulated sugar □Pumpkin paste 170g pumpkin 20g granulated sugar 12g unsalted butter 15g heavy cream (42%) □Custard cream 100g milk 25g granulated sugar A pinch of vanilla 1 egg yolk (medium size) 40g pumpkin 4g cake flour 3g corn starch 5g unsalted butter □Crème chantilly 42% heavy cream 150g cream 12g granulated sugar [Preparation] Line a baking sheet with a baking sheet Preheat the oven to 180°C Mix the flour ingredients thoroughly [Directions] □Preparation Add 1 tablespoon of water to approximately 300g of deseeded and skinned pumpkin, cover with plastic wrap, and microwave at 600W for 5 minutes. If soft, strain through a fine-mesh sieve. (If still hard, heat for a further minute.) Loosely cover with plastic wrap and let cool. □Dough Separate the egg yolks and whites. Chill the whites in the refrigerator. Beat the egg yolks, add the granulated sugar, and beat with a hand mixer until pale. Once thickened, add the pumpkin, rice oil, and milk, in that order, beating thoroughly after each addition. Sift in the flour and mix thoroughly with a whisk until no lumps remain. Preheat the oven to 180°C. Make the meringue. First, whip the chilled egg whites using a hand mixer. Once the mixture becomes slightly foamy, add all of the granulated sugar and continue beating on high speed. Once you have meringue that is soft enough to drip from the tips of peaks, reduce the speed to low and smooth. Once the meringue is ready, re-mix the egg yolk base, then add about 1/3 of the meringue and mix with a whisk. Re-whisk the remaining meringue, then add the egg yolk base. Switch to a spatula and mix by turning from the bottom. Pour the batter into a mold and smooth the surface with a card. Shorten the oven and bake at 180°C for about 15 minutes. Immediately after baking, remove from the mold by shocking it and press plastic wrap tightly onto the surface. Turn over and leave to cool. □ Custard Cream Put the milk into a saucepan, add the vanilla and some of the granulated sugar (about 1/4), and bring to a boil. Add the remaining granulated sugar to the egg yolks and mix until pale. Add the pumpkin and mix. Add the sifted cake flour and cornstarch and mix. Add the boiling milk little by little while mixing. Strain the mixture back into the saucepan. Cook over medium heat, stirring constantly. After a while, the bottom will harden and become sticky, so keep stirring carefully to avoid burning. As soon as the mixture becomes thick and thick, turn off the heat, add the butter, and mix. Pour into a bowl and cool over ice water. Once cooled, pour into a piping bag fitted with a 1cm round nozzle and refrigerate. □ Crème Chantilly Add the granulated sugar to the heavy cream and whisk while holding the bowl over ice water. Once the mixture is stiff, set aside some (about 50g) in a separate bowl and refrigerate. □ Assembly ① Peel off the paper from the cooled dough, cover it with a piece of baking paper cut longer than the dough, and flip it over. Place a Silpat under the baking paper to prevent slipping. Peel off the plastic wrap. If necessary, remove it from the baking surface as well. Pour the entire amount of whipped cream onto the dough and use a baking tray to spread it evenly. Remove about 2cm of cream from the end of the roll with a baking tray. (Keep the removed cream.) Squeeze two custard cream balls, the same thickness as the nozzle, toward the front. Use these as the core to roll up the roll. Unfold the paper and fill the gaps on the sides with the cream that was left on the baking tray. Replace the paper, tighten the roll with a ruler, and place the end of the roll on the bottom. Let it rest in the refrigerator for at least 30 minutes. □ Pumpkin Paste Add granulated sugar, butter, and cream to the pumpkin in that order and mix. Place in a pi...