Cream Cheese Filled Sweet Pumpkin Cakes

Name: Cream Cheese Filled Sweet Pumpkin Cakes
Yield: 6 people
Cuisine: American
Ingredients: 270-300 g (9.5-10.6 oz) squash, peeled and net weight; 25 g (2 Tbsp) unsalted butter; 7 g (1 tsp) honey; 50 g (1/4 us cup) granulated sugar; 1 egg yolk; 40 g (2.5 Tbsp) heavy cream; 2-3 drops vanilla oil, optional; 108 g (3.8 oz) cream cheese, well-chilled (18g / 0.6 oz x 6 pieces); 1 egg yolk; 1/2 Tbsp brandy, optional

Fumie's Recipe @cook_WSLB

Easy and fun recipe! It tastes good as it is or cold. Thank you.

Fumie's Recipe @cook_WSLB

Easy and fun recipe! It tastes good as it is or cold. Thank you.

Saved

Ingredients

6 people

270-300 g(9.5-10.6 oz) squash, peeled and net weight
25 g (2 Tbsp)unsalted butter
7 g (1 tsp)honey
50 g(1/4 us cup) granulated sugar
1egg yolk
40 g (2.5 Tbsp)heavy cream
2-3 dropsvanilla oil, optional
108 g (3.8 oz)cream cheese, well-chilled (18g / 0.6 oz x 6 pieces)
For Brushing
1egg yolk
1/2 Tbspbrandy, optional

Saved

Steps

1

My You tube Recipe Channel→ Fumie's Recipe
Please come to see！
2

Let the cream cheese sit in a fridge until you use it. Cut squash into small and remove the skin. Weigh the used amount. Put in a heat-resistant container. Cover it roughly with plastic wrap, and microwave it at 600W for 5 mins to soften it. Mush it while hot.
3

Add butter, honey, and granulated sugar and mix well.
4

Strain and put in a small pot. Add egg yolk and heavy cream and mix until smooth. Add vanilla oil and mix.
5

Heat it on low to medium heat for about 7 mins stirring until heavy.
6

Take it out of the pot and spread it on a tray to cool down. Preheat an oven to 200 ℃ / 392 F.
7

Roll the cream cheese into balls of 18g / 0.6 oz each. Divide the pumpkin into 6 equals, use your hand to cover each cream cheese ball with squash paste. Place them on a baking sheet lined with parchment paper.
8

Brush each with a mixture of egg yolk and brandy. Bake it at 200 ℃ / 392 F for 20-25 mins until golden brown.