Halloween is approaching and I wanted to make something for that.I combined some existing recipes to make this mont blanc.This time, I added cinnamon cream in the kabocha cream. Add if you like.If you don't have a Mont Blanc nozzle, you can use a normal star shaped nozzle.If you use a Mont Blanc nozzle, you need to strain the cream. If you use a star shaped nozzle, you don't need to strain the cream but you need to smooth out the cream well. Recipe by La Land

I heard of a simple sweets recipe using kabocha from a friend, so I made this while fussing over the appearance and flavor. It was popular at my work!!I used only 1/4 of a kabocha squash in the photo at step 4 . I also doubled the amount of heavy cream and sugar. The kabocha paste will become difficult to squeeze out if it cools, so squeeze it on while it is still soft . For as many as it is easy to make. Recipe by Mme*Pierre

I always feel like making kabocha squash sweets around Halloween. I usually make this cake in cups, but this time I made a large one.If you omit the cinnamon and use white sugar instead of raw cane sugar, you will have a plain sponge cake.Increase the sugar in the kabocha squash cream to taste. If the cream is too stiff it's hard to squeeze out, so adjust the consistency with cream. If you can, make the sponge cake the day before. The flavors will have settled and become more delicious. For one 18 cm [7.1 in] bundt cake mold. Recipe by La Land

I wanted to combine my kabocha chiffon cake and kabocha paste.When making the holes in the bag during Step 3, be sure not to poke the holes too close together or the bag will break. Recipe by Blue poppy

I wanted to make my own unique recipe after making user Sabumochi's mont blanc. I took their idea of putting raisins in the bottom of the tart and tried modifying it with chocolate chips. I really wanted to make it with almond flour but I didn't have enough. So I thought about it and then realized I had peanuts so I changed it to peanut powder. The butter I tried changing to peanut butter. I was worried about what it would taste like but it turned out surprisingly good!It's a really great light dessert since it's made mainly with pumpkin. A delicious mont blanc with a kick of rum. I didn't have a proper pastry bag so I just got a regular pastry bag and cut out a little hole with scissors. Recipe by chunko

My parents sent me plenty of sweet potatoes so I decided to try and make an intricate cake. Quite a few sweet potatoes were used up just during the experimental phase.The softness of the cream is important. If it's too firm, it won't pipe out well. Even if you pipe it out very carefully, if the cream is thick and lumpy the finished product will look unattractive. If you don't have a blender you can strain the mixture with a fine-mesh sieve. If you want to bake it into one large cake, shaping it into a dome. For about 26 small cakes, or one large dome. Recipe by Iku..

I've always thought that a sweet potato Mont Blanc would taste better with a fluffy base rather than a crispier base! So after some experimenting, I was able to make this delicious recipe.Once you are able to make a delicious sponge cake, the rest is easy. The sponge cake batter is soft and sticks easily, so please don't forget to line the pan with paper. Cut the baking paper to match the size of the pan and cut the four sides so that it fits perfectly. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by nyonta.

The Sweet Potato Mont Blanc Shortcakethat I made in the fall was really popular, so I decided to make a spring-type strawberry cake.Since the spongecake batter is soft and sticky, please make sure to line the mold with parchment paper. If you cut a piece of parchment paper to match the size of the mold, you can fit it into the corners perfectly.Make sure to whip the cream for the filling until it's thick and sturdy. For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by nyonta

I found purple sweet potatoes at a highway rest stop store, and I bought them thinking maybe I could try using them in a Mont Blanc tart. The flavor of the purple sweet potatoes was no different from regular sweet potatoes, so I kept the recipe the same as if I'd been using regular sweet potatoes.- The purple sweet potatoes that I used were the Purple Sweet Road variety grown in Ibaraki Prefecture.- With the amount of Mont Blanc cream that this recipe makes, I was able to make one rectangular tart plus another mini tart. The amount is probably perfect for making one 18 cm tart.- If you use regular sweet potatoes, you'll get a pretty yellow-colored Mont Blanc tart. You can keep all the other ingredients the same. For a rectangular tart pan, or 18 cm [7.1 in] tart pan. Recipe by nyonta

I had a lot of potatoes, so I thought I'd use them before they started to bud.Adjust the milk in Step 2 to ensure that the potato cream will be easy to squeeze out.If you don't have a proper mont blanc nozzle, a plastic bag with a tiny little corner cut out will work. Using a wave nozzle to make each line would also look cool.You can also just use a spoon to make the mounds of whip cream in Step 10. For 9 muffin cups. Recipe by La Land

I used to make marron cream with candied chestnuts and heavy cream, but by blending sweet potatoes (mashed up with sweetened chestnuts), the cream became even more delicious.Using a spongecake batter brought out the flavor of the marron more than almond cream. The whipped cream in Step 7 is made by adding (100 ml heavy cream, 10 g granulated sugar), and whipping. For 20 cm [7.9 in] tart mold. Recipe by ko-ko