On her birthday/-/Pumpkin spiced Croquembouche on a caramel mud cake with Honey butter cream.
The Moonblush Baker
The Moonblush Baker
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Ingredients

  • 20 cm by
  • 100 g Butter
  • 10 g sugar
  • 215 ml milk
  • milk
  • 3 g salt
  • 130 ml water
  • 125 g plain flour
  • plain flour
  • flour
  • 4 eggs
  • 3 tsp Pumpkin
  • 1 tsp add
  • 1/4 tsp nutmeg
  • 1/8 tsp of cloves
  • 300 g caster sugar
  • 50 m water
  • 150 g butter
  • cube
  • 200 g white chocolate
  • 1 cup
  • brown
  • 3/4 cup
  • 1 tbs honey
  • 2 eggs
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 5 g course pink sea salt
  • 160 C Line
  • 200 c for
  • 10 minutes then turn it down to
  • 180 c for
  • 15 minutes Once they have browned, feel hollow and firm
  • 140 g egg whites
  • 140 g caster sugar
  • 3 g sea salt flakes
  • 1 teaspoon
  • 210 g unsalted, cubed, soft butter
  • 200 g runny honey
  • 1 hour Now be prepared here
  • 1 hour On Serving Make the other batch of toffee

Instructions

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