Halloween pumpkin cupcake

Ingredients

106g caster sugar

4g salt

70g whole egg

68g mayonnaise

5g cinnamon

2g five spice herbs

4g bicarbonate of soda

105g patent flour

5g lemon juice

93g pumpkin cubes

34g mango cubes

15g caramelised walnut

Method

Mix caster sugar, salt, whole egg, mayonnaise and lemon juice.

Mix all dry ingredients and add to the above.

Mix briefly.

Then add garnish.

Divide over the pie crust.

Bake at 160°C for 20 minutes.

Ingredients

360g pumpkin

30g fine crystal sugar

5g pectin NH

265g carrot juice

90g mandarin juice

Method

Cut the pumpkin in half and remove the seeds.

Place them on the cut on a plate with baking paper.

Grill them in the oven at 200°C for about 10 minutes and peel them.

Cut the pumpkin into cubes and fry them until they are soft.

Mix the sugar with the pectin NH.

Heat the juices and add the sugar and pectin mixture at 40°C.

Bring to the boil, add the diced pumpkin and bring to the boil again.

Ingredients

5g gelatin

80g full milk

4g lemon zest

15g yogurt in powder form

165g natural yogurt

190g Republica del Cacao white chocolate 35%

290g cream 35%

Method

Heat the milk and let the lemon zest soak in it for about 10 minutes.

Strain the milk, correct the weight of milk if necessary and add the soaked gelatin.

Make an emulsion by gradually pouring the warm milk onto the melted chocolate.

Mix it as soon as it is possible to get a perfect emulsion.

Add the yogurt and powdered yogurt, mix again.

Once the mixture has reached 28/30°C, work in the foamy whipped cream.

Pour immediately.

Freeze.

Ingredients

50g pumpkin seeds

50g butter

5g salt

50g sugar

40g flour

10g Casaluker cocoa powder

Method

Mix the dry ingredients together with the salt and pumpkin seeds.

Using a food processor at high speed and add the butter.

Fill the mould with 85 grams of this dough, bake at 165°C.

Ingredients

500g Belcolade cocoa butter

500g Belcolade white chocolate

Method

Blend all ingredients using an immersion blender.

(Processing temperature 40°C)

Prepare the sponge cake and bake it in a 3cm hemisphere shape and bake.

Fill the pumpkin compote in a hemispherical shape of 3 cm, fix the sponge cake on the compote.

Freeze the interior.

Prepare the yoghurt mousse and fill in the desired shape.

Place the frozen interior in this.

Immediately after de-moulding, dip directly into the chocolate dip.

Finish the dish with pumpkin crumble.

Serve in the Dobla Halloween cupcake and decorate with a Dobla spooky bat.