Halloween Pastries

5 from 6 votes
Total Time 1 hr 50 mins
Course Dinner
Cuisine European
Servings 1 people


For various figures:

  • 1 Pck. Vanilla sugar
  • 150 g Butter
  • 2 Eggs, size L
  • 25 ml Milk
  • 175 g Flour
  • 0,5 Pck. Baking powder
  • 80 g Raw nougat mass
  • 150 g Marzipan raw mass
  • 150 g Couverture light / dark
  • 5 g Butter
  • Fondant white, black, beige, red
  • Decorative pearls white
  • Toothpick
  • 1 Silicone mat with 18 mini tartlets
  • H 3.5 cm, diam. 3.0 cm


  • Preheat the oven to 160 ° O / lower heat. Whip the sugar, vanilla sugar and butter until creamy. Stir in the eggs one at a time. Mix the flour and baking powder and stir alternately with the milk into the butter and egg mixture. Pour the dough into a disposable piping bag and cut the tip off so that an opening of approx. 8 mm is created. Then use it to fill the individual, small molds of the silicone mat up to 5 mm below the edge. Place the mat on the oven rack (please do not use a sheet metal, because it will heat up too much from below) and slide it into the oven on the second rail from below. The baking time is 20-25 minutes. To be on the safe side, make the wooden stick test.
  • After baking, let it cool down a little in the pan and then turn it out on a large surface and let it cool down (the baked surface that protruded from the pan must now be at the bottom. The dough for 36 mini tarts the above size is enough, you have 2 baking processes.
  • When everything is baked, the molds can be prepared for further design, namely: Roll 36 small balls out of the nougat and place them on the surface of each tartlet. Roll out the raw marzipan mixture thinly on a little powdered sugar and cut out around 3 - 5 cm circles. Put these over the nougat balls and press firmly onto the tartlet. The result is a dome and the "blank" has the shape of a cone. Now you can let your imagination run free, but here are a few suggestions:


  • First measure the cone, i.e. 2 x the height plus the diameter of the upper dome. This together gives the diameter of the circle for the ghost robe. To do this, roll out the white fondant very thinly and cut out circles according to the dimensions determined. For me they had a diameter of 11 cm. Then place the fondant circle in the middle of the top dome, let the sides fall down, press the "head" down a little and shape it and push together small folds towards the bottom. Then shape eye sockets and mouth opening from some black fondant and glue on.

Chocolate Monster:

  • Melt the couverture half and half over the water bath and mix with the butter. When the mixture is slightly tough, coat a few cake cones thickly with it. That can be uneven and slightly jagged. It looks a bit like shaggy fur. Then - as long as the chocolate mixture is soft - stick two light-colored sugar pearls at eye level and the "cookie monster" is ready.

Troll with hat:

  • First coat the cones with a thin layer of liquid couverture and then coat them with dark beige fondant. Then also form small "hooked noses" out of it. For the hats, shape the black fondant into a "cherry-sized" ball, place it on the work surface and press it flat on the edge with your thumb. In this way, a slight - but still rounded point has emerged in the middle. Now take the hat in your hand, reshape the edges very thinly and press a hollow underneath that has been adapted to the dome. Then shape the tip for the hat at the same time. This can be crooked and crooked. Now put the hat on the dome and shape the edges slightly wavy. At one point - just under the hat - glue the hooked nose. For the look, glue a narrow strip of red fondant around the lower base.


  • Now brush the cone a little more with liquid couverture and coat it with black fondant. Then cut strips about 7 mm thick and wide for the 6 legs. Press a toothpick in the middle up to 3.5 cm on one side, enclose it with the fondant, pierce the protruding wooden part into the spider's body and bend the fondant part down slightly without wood. So make all 6 legs. Finally, shape a head, glue it on and glue bright decorative pearls on it as eyes.
  • 8 .............. so, these were just suggestions and suggestions. I'm sure everyone still has a lot of great ideas. In any case, this is my contribution to Halloween and I wish everyone else involved as much fun making it as I had it. The above number of people refers to 36 figures of the dimensions given here.

Explanation of the molds:

  • A silicone plate with these mini molds is of course not mandatory. I've used it and that's why I used it. You can certainly also bake the dough as a base, then cut out small "turrets" and - as described above - form a dome on the top.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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