秋の甘い誘惑🎃心を満たす背徳のおやつメドレー🎵ガトーナンテ・マロン、さつまいものブリュレ、いちじくのケーキ、かぼちゃのプリン、シャインマスカットのミルフィーユ

秋の甘い誘惑🎃心を満たす背徳のおやつメドレー🎵ガトーナンテ・マロン、さつまいものブリュレ、いちじくのケーキ、かぼちゃのプリン、シャインマスカットのミルフィーユ

The occasional breeze has become much cooler and more pleasant. I can feel the signs of my beloved autumn more and more each day. Sweet potatoes, chestnuts, pumpkins, grapes… a decadent medley of autumn sweets filled with all my favorite seasonal flavors. If you find something you like, please try making it yourself 🍇 They say Gâteau Nantais is a traditional French cake that captures the aroma of butter and almonds. Add 125g of granulated sugar to 125g of softened butter in several additions. Mix well each time. If you turn on the mixer too suddenly, the sugar will scatter, so blend a little first before using the hand mixer. Gradually add 135g of well-beaten eggs. Since it tends to separate, mix it gently and slowly. Keeping the butter and eggs at the same temperature helps prevent separation. Add 100g of almond flour in two additions. Use a spatula to scrape the sides so everything mixes evenly. Holding the hand mixer for too long gives me a sore right arm 😅 Cake flour 75g Baking powder 4g Sift them together. Fold gently with a spatula. This time, I’m using a 23cm removable-bottom tart pan. I’ve lined the bottom with parchment paper and sprayed oil on the sides. Add half of the batter and spread it evenly. Arrange halved candied chestnuts on top. Then cover the chestnuts with the remaining batter. It already looks like it’s going to be delicious. Bake at 180°C for 35 minutes. It’s puffed up nicely ☺️ Cover with parchment paper and flip it over. Let it cool with the pan still attached. Once it’s cool enough to touch, gently remove the pan. Carefully… You can see the chestnuts peeking out 🌰 Now, let’s make the icing. Mix 85g of powdered sugar with 20g of water. Spread it thinly over the cooled cake that’s been rested overnight. Bake at 180°C for 2 minutes. Use a sealing stamp to make chocolate decorations. The key is to use a sealing stamp that’s been chilled well beforehand. If you press it too long, it’ll fail, so it’s important to find the perfect timing. Top with the chocolate decorations, and it’s done! I’m going to bring it as a gift to my parents’ house! Crack two eggs into a bowl and beat well. Add 30g of granulated sugar and mix. Add 30g of oil. Add 100g of heavy cream. Add 150g of cake flour. Add 5g of baking powder. Add some cinnamon powder. Sift together. Smells so good—cinnamon heaven! Fold the batter gently with a spatula. Cut a fig into six wedges. Pour the batter into a 15cm round pan. Arrange the figs radially. If you face the cut sides up, the cake will look prettier when baked. Bake at 180°C for 45 minutes. If nothing sticks to a skewer, it’s done! I also brought this as a gift. It’s a gentle, cinnamon-scented baked treat. Speaking of autumn—sweet potatoes 🍠 I love them so much that people call me “Imo-musume” (potato girl). This time, I’m using about 200g of a variety called “Beniharuka.” Peel the skin and cut into slices about 1cm thick. Soak in water to remove the bitterness. Drain the water and transfer to a pot. Add enough water to just cover the sweet potatoes and bring to a boil. That sound is so nice 😌 Take out the ones that have softened. They’re already delicious even just like this 😅 Mash them thoroughly with a masher. Add 200g of heavy cream. Add 50g of milk and heat. Warm until just before boiling, when small bubbles form around the edge. Add the warm milk mixture to the mashed sweet potatoes. Add it little by little, mixing well each time. Put two egg yolks in a bowl and add 40g of sugar. Gradually add the sweet potato-milk mixture in several additions. It’s turning into a cozy sweet potato color. Since it’s fibrous, strain it thoroughly. Gently and slowly, without rushing… Now it’s silky smooth! Pour evenly into 14cm Ballarini ramekins. Sometimes a little chunk of sweet potato sneaks through the strainer 🤭 Bake at 150°C for 20 minutes. Place the ramekins in a tray with hot water for a bain-marie. Since it continues cooking from residual heat, remove the ramekins immediately after baking. Cool completely. Refrigerate overnight. Sprinkle sugar on top and caramelize. This is the highlight of making crème brûlée. The key is to spread the sugar thinly and evenly so it doesn’t overlap. Torch carefully without getting too close. Spread another thin layer of sugar. Looks delicious… 🥺 Crème brûlée tastes best right after caramelizing. Time to quickly make some coffee. My drink of choice: iced coffee. I find myself craving it more in autumn—when I open the windows instead of turning on the AC 🍂 A treat for my sloth-like husband who’s working even on holidays 🦥 As for me, I’ll enjoy mine slowly. The crisp caramelized top and the rich sweet potato custard are a perfect match 🥺 It’s like breaking a thin sheet of ice. This might be a luxury you can only enjoy freshly made. The iced coffee goes down so smoothly. The contrast between the bitter coffee and the sweet brûlée is divine. It must be endless calories, but I ate it all anyway 🫣 If it’s delicious, it’s zero calories… right? 🙈 A small pumpkin from my parents’ garden. I thought, “This has to become a pumpkin pudding just as it is,” so that’s what I’ll make. Wrap the washed pumpkin in plastic wrap and microwave at 600W for 3 and a half minutes. If you overheat it, it may crack—so heat little by little while checking. Cut a bit off the bottom to make it stable, then slice off the top so you can scoop it out. It’s okay if the pumpkin is still a little firm at this point. Carefully scoop out the seeds without tearing the pumpkin. Be careful not to scrape too much of the inner wall. Strain the scooped pumpkin flesh. It was a fibrous pumpkin, so straining was tough 💦 If it’s a more fluffy type, it would be easier. Little by little, it’s becoming a smooth pumpkin paste. Add 40g of sugar to the pumpkin paste and mix well. Add two eggs and mix thoroughly. Add 100g of milk. Add 50g of heavy cream. Strain it again. This tedious step is the secret to a silky pudding. Wrap the pumpkin bowl with aluminum foil. Pour the egg mixture into the pumpkin bowl. Place it in a pot and pour water until halfway up the pumpkin. Cover and steam for 15 minutes. Use medium-low heat—small bubbling sounds mean it’s just right. Once cooled, refrigerate overnight. Now, make the caramel sauce. 60g of sugar and 1 tablespoon of water. Heat and occasionally swirl until it becomes a deep brown color. When the bubbles get big and thick, turn off the heat. Carefully add 40g of hot water all at once 🫠🫠🫠 I flinched and spilled about 10g 😅 The caramel thickens as it cools. Pour plenty of rich caramel sauce over the chilled pudding. Today I’m in the mood for a French press. I’ll grind the beans a bit coarser than usual. Made it slightly stronger today. Stir well so all the grounds are soaked. Put on the lid and let it bloom a little. Press down slowly over about four seconds. Pumpkin pudding served in a pumpkin bowl— It somehow feels exciting☺️ Since I took the time to strain it, it’s rich and creamy. It’s delicious when you scoop some of the pumpkin flesh along with the pudding. How about pumpkin pudding in a pumpkin bowl for this year’s Halloween? 🎃 An easy mille-feuille using store-bought puff pastry. If you bake it carefully, it turns amazingly crispy—hard to believe it’s from frozen pastry. Cut one sheet of puff pastry in half and poke holes with a fork. Bake at 200°C for 15 minutes with nothing on top. It’s puffed up beautifully. Place parchment paper and a baking tray on top. Put some weight on it and press gently. Bake for another 15 minutes like this. Now let’s make custard. Warm 250g of milk with a bit of vanilla paste. In a bowl, mix 3 egg yolks and 60g of sugar. Sift in 25g of cake flour. I used a tea strainer since it’s a small amount. Mix until no lumps remain. Gradually add the warm milk, mixing well. Return it to the pot and heat. Cook quickly over medium-high heat while stirring. Pour into a tray and cover tightly with plastic wrap. Cool rapidly with ice packs above and below. Let’s see how the puff pastry turned out. Oh, looking good! Dust the surface with powdered sugar. Evenly and generously. Bake for another 10 minutes. Whip cream for the custard mix. 120ml of heavy cream with 2 tablespoons of sugar. Mix with the custard for a smooth cream. Now to assemble the mille-feuille. Arrange halved Shine Muscat grapes on the puff pastry. Fill the gaps with custard cream. Sand with another layer of puff pastry. I really need to buy a proper piping tip soon 🙄🙄🙄 Decorate with Shine Muscat to hide my clumsy piping. Instant mille-feuille complete. Better eat it quickly while it’s still crisp 🫣 Brew espresso with a Bialetti. Enjoying it straight as espresso. Whoa, that’s bitter 🫥 Alright then. As the knife cuts in, you can hear a light, crisp sound. Since it’s well-baked, there’s no sogginess—just pure crisp perfection! The flaky pastry and rich custard come together beautifully. Then the Shine Muscat bursts with juicy freshness—so good. I want to make this for my sister’s family! This snack time made me realize the true potential of puff pastry. Which sweet was your favorite? I’d be happy if you told me in the comments 🍂

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