Here is the recipe for this month yet proposed by the King of chocolate , Ernst Knam :
Chocolate shortbread
150 g butter
150g caster sugar
1 egg (or 2 small )
vanilla powder
6 grams baking powder
280 gr flour 00
25 g unsweetened cocoa powder
a pinch of salt
75 g peeled pistachio nuts
Method for Pasta
Do you work at hand , possibly helping with a spatula, cut the butter into small pieces with the sugar , then add the egg , salt and a hint of vanilla. Knead well until the mixture is consistent.Unite the yeast and flour , sifted together , and cocoa ; then mix well together until the dough is smooth and compato.Formate a ball and wrap in plastic wrap ; then let it rest in the refrigerator for at least 4 hours before using .
Mixture of pumpkin
275g cooked pumpkin
250 gr persipane
70 g Amaretto di Saronno
40 g glucose
Maldon salt
Method for dough pumpkin
Mix the cooked pumpkin with the persipan , Amaretto di Saronno and glucose until the mixture is smooth and homogeneous .
custard
½ liter whole milk
1 vanilla pod
30 gr flour 00
10 g potato starch
4 egg yolks
80g caster sugar
granulated sugar for sprinkling
Process for cream
Pour the milk into a saucepan, add the vanilla bean cut in half lengthwise , stir and put on the fire to warm . Meanwhile , place in a large bowl the flour and starch and add the lightly beaten egg yolks with the sugar. Dilute the mixture with a bit ' of warm milk and knead it with the whip. When the milk boils , remove the vanilla bean and add the egg mixture and flour. Cook for about 3 minutes , continuing to stir well with a whisk to avoid lumps . Finally, pour the custard in a separate bowl and sprinkle with a little ' sugar, to avoid formation of a film on the surface . The custard will keep in the refrigerator for 2 days at the most.
ganache
250 ml cream
375 g dark chocolate tablets or pieces
Process for ganache
Pour the cream into a saucepan and put it on the fire to warm .
Bring to a boil , then add the chocolate .
Mix thoroughly with a wooden spoon until the chocolate will be completely melted and well blended with the cream.
Chocolate Sauce
300 g custard
300 g cream ganache
Procedure for final processing
In a saucepan , prepare the custard. Stir well with a wooden spoon and make sure that no lumps are formed ; then set aside.
In another saucepan , prepare the ganache .
Transfer the pastry cream into a bowl ; add you then crama ganache and mix thoroughly with a wooden spoon.
Mix the two creams perfectly until you get a homogeneous mixture.
Fill about ¾ mold with the mixture of squash .
Cover with chocolate pastry cream and pistachios have on the surface.
Bake at 180 ° C for about 40 minutes. Once cool , remove from the mold and decorate with Maldon salt and sprinkle with pistachios .