@natashas_baking: Croissants but make them spooky 👻 Filled with pumpkin mascarpone custard Pumpkin pastry cream * 250 g whole milk * 100 g pumpkin purée * 70 g egg yolks * 65 g sugar * 30 g cornstarch * 25 g unsalted butter * 2 g fine salt * 1 tsp vanilla * 1/2–1 tsp cinnamon * 1/4 tsp ginger * pinch nutmeg For stability * 2 g powdered gelatin * 10 g cold water To Finish * 200g mascarpone Love using all metal bakeware, glass canisters and kitchen gadgets from @Pyrex

Natalya Syanova

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Region: US

Tuesday 20 October 2026 17:51:25 GMT