[Halloween sweets] How to make Purple sweet potato mont blanc cake "Purple Mukku"

Trick-Or-Cacao ! ∴∵ゞ(´ω`*) ♪
This time we will be making a Halloween dessert, a purple sweet potato Mont Blanc cake！
Jack O Lantern is also good, but I used Mr. Mukku from Ponkickies as the design.
I think it looks good, but the taste was also very good.

Mont Blanc is not very good for preservation when it has a meringue base.
It is better to eat as soon as you squeeze out the cream.

「Cacao Note」
For cooling the chocolate adhesive, we use an air duster that cannot be used upside down.
For the ones that can be used upside down, only air would come out.
This method is actually used for making chocolate decoration in some sites, but it may cause frostbite, and there may be differences in ingredients. Please do not actually do it.

In addition, although it is a cooling method that is actually used in some sites, it is only for reference purposes, please do not actually do it.

Recipe published on cookpad
https://cookpad.com/recipe/5878725

Twitter :   / chocolateseijin  
instagram :   / chocolate_c.  .
niconico : http://www.nicovideo.jp/user/1044719
cookpad : https://cookpad.com/kitchen/1890523



■Ingredients（Petite Gateau Montblanc approx. 6pcs）
[Purple sweet potato Montblanc cream]
Purple sweet potato （strained）：300g
White sugar：30g
Condensed milk：30g
Heavy cream35%：50ml
[Instructions]
1. Wash and cut the purple sweet potato, boil hot water, boil and steam the purple sweet potato for about 15 minutes
2. Remove the skin and strain it into 300g
3. Mix the white sugar and condensed milk well before mixing in the heavy cream.
4. Put in a piping bag with a Montblanc mouthpiece and deflate the air.

[Meringue base]
Egg white：1pc (41g)
A - Granulated sugar：41g
B - Granulated sugar：41g
[Instructions]
1. Divide eggs into egg whites and prepare the same amount of granulated sugar as egg whites A
2. Add 1/5 amount of A first and mix with an electric hand mixer
3. Add 1/5 to the meringue and stiffen it, and stiffen it while adding in the rest in several intervals.
4. When meringue is formed, add more granulated sugar and mix with a rubber spatula so that it is mixed well as a whole.
5. Place a cooking sheet on the top board and squeeze it with a squeeze bag. (A little difference in size is fine, but keep it as unified as possible.)
6. Bake for 120 minutes in a 115℃ oven (dry feeling)

[Chantilly cream]
Heavy cream 47%：200ml
Granulated sugar：20g
[Instructions]
1. Put granulated sugar in the heavy cream with a milk fat content of 45% or more and whip it over ice.
2. Whip it until it thickens and can curl more than a meringue

Others, chocolate pen, salad spaghetti, air duster, etc.


■Small Trivet（for Gas Stoves））
https://amzn.to/2BQokNU

■DeLonghi Convection oven EOB2071J-5W
https://amzn.to/2GdAhm4

■Shinwa Infrared Thermometer No. 73010 With Laser Pointer
http://amzn.to/2DyRUdB

■Couverture white chocolate
Valrhona「Ivoire」
http://amzn.to/2myL2Cn

■Shovel Shaped Spoon
http://amzn.to/2wONkUL

■Cassette portable stove
Iwatani MIYABI 3.5kW CB-WA-35
http://amzn.to/2vuv7ZY

■Copper pan 10cm
https://amzn.to/2CmhQGv

■Hand mixer（The volume is lowered in the video）
Panasonic hand mixer white MK-H4-W
http://amzn.to/2gpNsV0

■Kitchen Cutters
Toribe Seisakusho KS-203
http://amzn.to/2gqjBvJ


#cake
#montblanccake
#purplesweetpotato
#Mukku
#chocolateCacao