Halloween cake recipe by the bakery Chouxkolat & Co

Halloween cake recipe with gianduja mousse, pumpkin sponge and crème brûlée

An autumn-inspired dessert: pumpkin, gianduja and Opalys

Draw inspiration from this autumn-flavoured recipe for your seasonal creations or Halloween displays. This dessert combines a gianduja mousse, a pumpkin crème brûlée and a soft sponge with hazelnut and pumpkin, offering a smooth texture and balanced taste. Present it as a full dessert or in individual portions, with a colourful and playful decoration in orange and chocolate tones.

 

 

 

 

Step 1: Gianduja mousse

Ingredients:

• 80g Semi-skimmed milk
• 80g Double cream
• 35g Egg yolks
• 15g Caster sugar
• 2½ Gold gelatine leaves
• 60g Opalys couverture
• 240g Gianduja
• 300g Whipped cream

Method:

1. Make a custard: heat the milk and cream, then pour over the yolks previously whisked with the sugar.
2. Cook at 83°C while stirring continuously.
3. Off the heat, add the pre-soaked gelatine.
4. Pour over the Opalys and gianduja mixture, blend to emulsify.
5. Cool to 30–35°C, then fold in the softly whipped cream.
6. Pour into the desired moulds (entremets, inserts, half-spheres) and freeze.

Step 2: Pumpkin crème brûlée

Ingredients:

• 250g Pumpkin flesh
• 100g Caster sugar
• 125g Egg yolks
• 250g Whole milk
• 250g Double cream
• 5 Gelatine leaves

Method:

1. Blend the pumpkin into a fine purée.
2. Heat the milk and cream, then pour over the yolks whisked with the sugar.
3. Add the pumpkin purée and blend.
4. Incorporate the pre-soaked gelatine.
5. Pour into silicone inserts or a frame, then freeze for assembly.

 

Step 3: Pumpkin sponge

Ingredients:

• 200g Pumpkin purée
• 100g Eggs
• 200g Grape seed oil
• 175g T45 flour
• 125g Caster sugar
• 100g Ground hazelnuts
• 4g Cinnamon
• 2g Salt
• 10g Melted butter

Method:

1. In a bowl, mix the pumpkin purée, eggs and oil.
2. In another bowl, sift together the dry ingredients (flour, sugar, hazelnut powder, cinnamon, salt).
3. Add the dry ingredients to the liquid mixture.
4. Finish by adding the melted butter.
5. Spread onto a baking tray and bake at 165°C for 15 to 18 minutes, depending on thickness.
6. Cool, then cut into the desired shape.

Assembly of the pumpkin gianduja entremets

1. In your silicone mould, pour the gianduja mousse halfway up.
2. Insert the frozen pumpkin crème brûlée.
3. Top up with the mousse.
4. Finish with a layer of cut pumpkin sponge.
5. Smooth and freeze.
6. Unmould and decorate with Halloween colours: orange glaze, chocolate velvet spray, decorations made of fondant or tempered chocolate.

Ingredients

Equipment and ustensils

• Mould for Halloween cakes

Recipe steps

• Step 1: Gianduja mousse

• Step 2: Pumpkin crème brûlée

• Step 3: Pumpkin sponge

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