かぼちゃのモンブランロール！ハロウィンにどうぞ【海外在住者のレシピ】

かぼちゃのモンブランロール！ハロウィンにどうぞ【海外在住者のレシピ】

Make the caramel cream the day before finishing the roll cake. Gradually melt the granulated sugar. *Since the shooting was in the middle of the night, the film is subtitled now. When the sugar is completely browned, add the warm cream little by little. Don’t forget to turn on the ventilation fan. Add 2 pinches of salt. Immediately cool the caramel cream in ice water. Prevents the growth of bacteria and cream separation. Pour the chilled cream into a clean container. Cover with plastic wrap to block air. Let the cream rest in the refrigerator overnight. the next day. (Let’s make a cocoa-flavoured sponge sheet.) Today I’m going to show you a recipe for a sponge sheet that whisks egg yolks and egg whites together. Add sugar (180g) to the eggs. Warm the bowl with the eggs over a water bath. The heat melts the sugar and makes it easier for the eggs to foam. Heat the butter and milk until the butter melts. It is OK if the butter melts and the eggs warm to about 40 degrees. Sift cocoa powder (25g) and cake flour (115g) before foaming the eggs. The flour is sifted twice in total, but the second time is just before mixing the flour into the batter, so prepare the flour like this. Whisk the eggs on medium speed. Whisk the eggs until they are white and thick. Work fast! Sift flour. Add half the flour and mix quickly with a curd. (If you don’t have a card, use a silicon spatula.) Cocoa powder is fine-grained and tends to stick to the sides of the bowl. Therefore, it is better to mix by scraping the sides of the bowl with a card. Mix quickly. Flour mixed batter. Add part of the batter to the butter and milk and mix well. The reason for doing this is to bring the specific gravity of the batter and the specific gravity of the liquid closer together. I didn’t have enough, so I’ll add some more dough to the butter and milk. If the specific gravities of the ingredients to be mixed are close, the batter will be easier to mix. Mix as few times as possible so as to scrape up the dough from the bottom of the bowl with a silicon spatula. Bake in the oven at 190 degrees for 10-12 minutes. (No air flow mode.) When the sponge sheet is baked, peel off the paper stuck to the four sides to prevent shrinkage. After baking, leave it for 20-30 minutes until the bottom of the cake is slightly warm. Move the sponge sheet to the baking sheet. Cover the sponge sheet to prevent it from drying and leave it for 2-3 hours. Next, make the pumpkin paste. Today I will use a pumpkin called Hokkaido, which is often seen in Europe. The total amount of pumpkin is about 1 kg. Easy to peel with a peeler. I have a silicone container like this one and use it, but if you don’t have one, put the pumpkin on a plate, cover it with plastic wrap, and microwave it. Heat in a 600W microwave oven for 10 minutes. It is OK if the bamboo skewer pierces the pumpkin easily. Strain the pumpkin while it is still hot. I was able to make about 550g of pumpkin paste from 1kg of pumpkin. Make sure you have at least 500g of pumpkin paste. Put pumpkin paste (500g) in a frying pan. Sugar (85g). Vanilla sugar (5g). 30% fresh cream (300g). It is OK if the pumpkin cream becomes this hard. Let the pumpkin cream cool to room temperature. A sponge sheet that has been rested for 3 hours. Moisture returned to the cake and it became flexible. It’s Powidła Śiliwkowe, a low-sugar boiled Polish plum. It’s not too sweet, so it’s perfect for adding a sour accent to sweets. If you don’t have Powidła, can be without. This is a caramel cream that has been left overnight in the refrigerator. Whisk. The cream will be applied to the sponge sheet, so be sure to lather it well. The caramel cream could be 1.5 times the amount presented here. Shape the roll cake so that the end of the roll is on the bottom and let it rest in the refrigerator for about 2 hours. Let the pumpkin cream cool to room temperature. It is neither warm nor cold. I couldn’t find a suitable Piping Tip at home, so I used this one. If you have a Piping tip like this, use this one. The freshly squeezed cream is still soft, so put it in the refrigerator for about 30 minutes to harden. It has a rich pumpkin flavor and is delicious. Since the caramel was burnt well, it also has a bittersweet scent with impact. The acidity of Powidła and the simple sweetness of the pumpkin are a perfect match. After making the cake, it is recommended to let it rest overnight. This makes the cake moister and easier to cut. It’s better to put the topping nuts on when you eat. Please try making this cake for Halloween. Please give me a high rating and channel registration.

焦がしキャラメルクリームをココア生地で巻いて、こっくりとしたかぼちゃクリームを絞りモンブラン仕立てにしました。
動画では、ロール生地を上手に作れるように詳しくポイントを解説していますのでぜひご覧ください！

【かぼちゃのモンブランロール】（12カット分）

[ココアシート] (34×42cm)
たまご（M）6個
グラニュー糖 180g
薄力粉115g
ココア25g
バター35g
牛乳65g

[キャラメルクリーム]
生クリーム 30% 200g
グラニュー糖 50g
塩 2つまみ
※動画ではこの分量で作っていますが1.5倍量あってもいいです。

[カボチャのクリーム]
カボチャペースト500g（Hokkaido)
（ *総量1kgのカボチャで550g前後のペーストがとれます。）
生クリーム30% 300g
グラニュー糖 80g
バニラシュガー 5g

[その他]
ポビドゥワ（低加糖のプラムジャム）200g
ナッツ

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