Pumpkin Mont Blanc (2013)

pumpkin mont blanc 1

Few components you need:

  • Sable Breton( Sweet Pastry Crust)
  • Pumpkin Cream
  • Marshmallow meringue
  • Creme Patisserie (Lactose free)
  • Chocolate shaving & Caramelised Pumpkin

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Pumpkin Cream:

  • 500g any pumpkin(I used butternut but suggested Japanese pumpkin because easy to mash without much lump)
  • 150-180g unsalted butter, softened
  • 2tsp of vanilla bean paste
  • ¼ cup Lactose-free milk (Recommended use cream, can be more, please adjust to your piping consistency)

1)Steam the pumpkin ,mashed thoroughly.(If you have a processor, blend it first. This process helps for ensuring no lump while piping)

2)Combine mashed potato puree, butter , vanilla bean paste and  milk then mix all together.

3)Press the pumpkin cream through a fine sieve to remove any remaining large puree chunks.

4)If you find the cream is little runny, you can bring the cream back to cook at  medium heat to achieve one stage before piping consistency because once you cool in fridge ,the cream tends to harden little)

5)Chill the pumpkin cream in the fridge.

6) Once cooled down, pour the pumpkin cream into a piping bag with noodle nozzle. Keep in fridge for later.

Sable Breton:

  • 113g unsalted butter, room temperature
  • 50g castor sugar
  • 1/8 tsp salt
  • 2 egg yolks
  • ½ tsp vanilla bean paste
  • 195g plain flour ,sifted
  • 2 tsp baking powder , sifted

1)In an electric mixer, using a paddle attachment: cream the butter and sugar.

2) Add egg yolks and vanilla bean paste slowly till incorporated well.

3) Add in sifted flour and baking powder and combined till comes together into a soft ball.

4)Cover in cling wrap. Rest in fridge for 30minutes and above. (overnight also can)

5)Roll out dough about ½’’ thickness and cut out 2”  in diameter of circles with round cutter.

6)Place all the round disk into moulds that have been lightly butter and flour.

7)Prick bottom of pastry crust with fork.

8)Bake at preheated oven at 200C for 3 minutes. Then reduce oven to 170C continue bake for 5-7 minutes or till golden brown, depending on the individual oven.

9)Remove from oven, and cool on wire rack completely.

Crème Patisserie

  • 250ml milk (lactose free/full cream/low fat)
  • ½ vanilla bean or 1 tsp vanilla bean paste
  • 2 large egg yolks
  • 50g  castor sugar
  • 1 Tbsp flour
  • 1 Tbsp corn flour
  • ½ Tbsp liqueur (Optional)

1)In a bowl: Mix yolks, sugar  together.

2)Sift flours together, then add into egg mixture, mix till smooth paste achieve.(Do not over whisk to prevent gluten form )

3) Bring milk and vanilla just to boiling ( milk starts to form up )

4) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling.

5) Pour egg mixture into medium saucepan, cook over medium heat until boiling, whisk constantly, until thicken.

6) Remove from heat.

7) Pour into a clean bowl, immediately  cover with plastic wrap prevent crust forming. Cool to room temperature. ( or you can cool in the fridge straight away)

8)Once cooled, hand whisk vigorously the crème patisserie until become piping consistency and pour into the piping bag with round nozzle. Keep in fridge for later.

Marshmallow Meringue:

  • 2 egg whites ( Cold)
  • Pinch of cream of tartar
  • Pinch of salt
  • 1/4 cup of light corn syrup
  • 2 tsp vanilla extract
  • ¾ cup powdered sugar, sifted

1)    In clean mixing bowl, beat the egg whites, cream of tartar and salt till form peak form, gradually increasing from medium-low speed to medium-high speed as the egg whites gain volume.

2)    Meanwhile, in a small saucepan, boil corn syrup over high heat without stirring until it reaches 110-112C, slowly drizzle hot corn syrup into egg whites and beat at high speed till glossy, about 2 minutes. Reduce speed to medium-low speed, beat in vanilla extract and powdered sugar.

3)    Pour the marshmallow filling into a piping bag with round nozzle and let it stand at room temperature to set a little.

Caramelised Pumpkin:

Cut the pumpkin into desire size and thickness, sauté with little butter and brown sugar till golden brown.


pumpkin mont blanc2

1)Pipe the crème patisserie on the sable breton round disk.

2)Pipe the marshmallow meringue onto the crème patisserie to create a high dome.

3)Pipe the pumpkin cream noodle over the dome you made.

(Since I do not have noodle nozzle, I used one strand noodle round nozzle to pipe my pumpkin cream, it is time consuming but that is the best I can compromise without the noodle nozzle.)

4)Final touch, decorate according to your imagination. I top my mont blanc with caramelised pumpkin and chocolate shave.



  • You can substitute the crème patisserie with joconde and Marshmallow meringue with crème Chantilly or Chocolate mousse. Basically, anything you like.
  • Go wild with your imagination or even go higher of your dome.
  • This mont blanc is reduced in sugar .If you prefer sweeter, adjust according to your taste.
  • Since hubby and I are lactose intolerant, so I came up with this idea.


pumpkin mont blanc 4


4 thoughts on “Pumpkin Mont Blanc (2013)

    • Rachel: morning, thank u for ur wonderful and positive comment, although these are some older post in 2013, thought of keeping here in my blog,…long time didnt blog..so lazy i am..Come have one big pumpkin mont blanc

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