John Myers
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Biscuit & Co: Chocolate Biscuits with Pumpkin Cream
The perfect biscuit & co: chocolate biscuits with pumpkin cream recipe with a picture and simple step-by-step instructions.
- 160 g Butter
- 80 g Sugar
- 1 Egg
- 1 Vanilla sugar
- 180 g Spelled flour
- 65 g Cocoa
- 1 pinch Salt
For the pumpkin cream
- 400 g Hokkaido pumpkin
- 100 g Cream cheese
- 5 leaf Gelatin
- 150 g Sweetened condensed milk
- 3 tbsp Lemon juice
- Cinnamon
- For the biscuits, quickly knead the ingredients. Shape the dough into rolls (approx. 4 cm in diameter), wrap in foil and leave to rest in the refrigerator for 60 minutes. For the pumpkin puree, wash the pumpkin, cut into wedges and place on a baking sheet lined with baking paper. “Bake” in the oven at 180 degrees for about 25 minutes. Remove the soft inside from the shell and puree, weigh 150 g.
- Cut the rolls of dough into slices max. 5 mm thick, place them on baking sheets (don’t forget baking paper) and flatten them again lightly. Bake at 180 degrees for about 8-10 minutes. Let cool down. For the cream, simmer the condensed milk in a saucepan for about 3 minutes (stir). Remove from the heat and gently squeeze out the gelatine that was previously soaked in cold water and then dissolve in the milk while stirring. Add the pumpkin, stir in the cream cheese. Season to taste with lemon juice and cinnamon.
- Now spread the cream thickly over one biscuit and put on a second one. Note: The shelf life is severely limited by the cream.
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