Halloween Special: Pumpkin Puff

Puff Batter: Heat all the ingredients in the pot, excluding the cake flour and milk.

Puff Batter: Bring to a boil and quickly remove from heat

Puff Batter: Add cake flour

Puff Batter: Stir until there are no traces of dry flour remaining.

Puff Batter: Reduce the dough temperature to 140°F, then gradually incorporate the egg mixture in small amounts, ensuring to mix thoroughly until it is fully absorbed.

Puff Batter: Stir until the batter is lifted to form an inverted triangle.

Puff Batter: Refrigerate the batter until it is fully chilled, then pipe it into pumpkin shapes on a baking sheet.

Puff Batter: Preheat oven to 385°F and bake for 15 minutes. then Turn to 345°F and bake for 13 minutes.

Pumpkin Custard Sauce: Beat the egg yolks with sugar, then incorporate the cornstarch.

Pumpkin Custard Sauce: Combine mashed pumpkin and milk in a pot and warm it up.

Pumpkin Custard Sauce: Add the egg mixture

Pumpkin Custard Sauce: Heat over low heat, stirring constantly, until thick and creamy.

Pumpkin Custard Sauce: Remove from heat and stir with butter and Transfer the mixture into a container and refrigerate it to cool.

Pumpkin Custard Sauce: Combine 100g of Castor Sauce and whisk it with an electric mixer until it transforms into a thick and creamy paste.

Pumpkin Custard Sauce: Incorporate 75g of whipped cream in two separate additions until it achieves 8-9 peaks.

Pumpkin Custard Sauce: 8. Mix them well

Finally! Put the cascade sauce into a piping bag and squeeze it into the puff batter.