Halloween 2025

By Richard HAWKE october 27, 2025

Recipe created by Richard HAWKE

Ambassador Louis François since 2024

Created on

October 27, 2025

Recipe

Products used

OvoFree Mousse Pectin 325NH95 Inulin Baking Powder FiPure Lin

Step 1 PUMPKIN SEED PRALINE

The ingredients

420g	(70%)	Pumpkin seeds
148g	(24,7%)	Sugar
2g	(0,30%)	Fleur de sel
30g	(5%)	Grape seed oil
600g	(100%)	TOTAL

Process

Toast pumpkin seeds at 150°C for 15 minutes.
Leave to cool.
Cook a dry caramel with the sugar before pouring onto a silicone mat to cool.
Mix in a Robot-Coupe with the fleur de sel to make a paste.
Finish with oil.

Step 2 PAIN D'EUGENE PRALINÉ PUMPKIN SEEDS

The ingredients

42g	(14%)	Egg yolks
66g	(22%)	Egg whites
4g	(1,30%)	Sugar
29g	(9,50%)	Butter
140g	(46,70%)	Pumpkin seed praline
18g	(6%)	Gluten-free flour mix
2g	(0,50%)	Baking Powder ()
300g	(100%)	TOTAL

Process

Beat the yolks to make a ribbon texture.
Beat the egg whites with the sugar to make a French meringue. Melt butter at 50°C before adding praline.
Gently fold the yolks into the butter/praline mixture.
Add the meringue and finish with the flour sifted with the baking powder.
Roll out to 1 cm thickness and bake at 170°C for approx. 8-10 minutes.
Cool before cutting into 35 mm-diameter discs.

Step 3 CREAMY PRALINE PUMPKIN SEEDS

The ingredients

170g	(42,60%)	Water (Evian)
0,8g	(0,20%)	Pectin 325NH95 ()
0,8g	(0,20%)	FiPure Linen ()
4g	(1%)	Inulin ()
180g	(45%)	Pumpkin seed praline
44g	(11%)	Cocoa butter
400g	(100%)	TOTAL

Process

Mix the dry extracts with the water and bake at 85°C. Pour over praline and cocoa butter.
Assemble the insert.

Step 4 BLACK CEIBA 64% CREAMY

The ingredients

117g	(58,30%)	Water (Evian)
1g	(0,50%)	Pectin 325NH95 ()
0,4g	(0,20%)	FiPure Linen ()
2g	(1%)	Inulin ()
80g	(40%)	Ceiba 64% Dark Chocolate
200g	(100%)	TOTAL

Process

Mix the dry extracts with the water before baking at 85°C.
Pour over chocolate and emulsify with a hand blender.
Filter on contact and chill (4°C) for at least 4 h.

Step 5 COCONUT MOUSSE

The ingredients

591g	(73,90%)	Coconut purée
16g	(2%)	Pectin 325NH95 ()
0,8g	(0,10%)	Calcium lactate
24g	(3%)	Inulin ()
104g	(13%)	Water
8g	(1%)	OvoFree Mousse ()
56g	(7%)	Inulin ()
800g	(100%)	TOTAL

Process

Blend the purée with the pectin (mixed with lactate and inulin 1).
Cook at 85°C.
Mix water with ovofree mousse and inulin 2 before whipping to make a creamy meringue.
Gradually mix the coconut base (at around 60°C) over the meringue and proceed with assembly.

Mounting insert

Poach approx. 7 g of pumpkin seed praline into the moulds at
inserts and freeze.
Poach cream up to the top of the moulds and freeze for
assembly.

Assembly and finishing

Poach a dash of black Ceiba cream in the sphere molds and, using a toothpick, form the lines of the mouth.
Freeze the molds for assembly.
Make the coconut mousse and poach it in the sphere molds. Add the insert and immediately add a disc of cookie.
Freeze before unmolding and glaze with a neutral icing at around 35°C.