I Made The Viral Pumpkin Dessert from Tu Cha 🎃 (TikTok Fruit Pastry Desserts)

Ingredients

• 200 g Pitted Dates (soaked in boiling water with baking soda)
• 1 tsp Baking Soda (added to soaking water)
• 250 ml Water (for soaking dates)
• 200 g All-Purpose Flour (sifted)
• 1 tsp Baking Powder (mixed with flour)
• 0.25 tsp Salt (for cake batter)
• 150 g Brown Sugar (packed)
• 100 g Unsalted Butter (softened, cut into cubes)
• 2 pcs Large Eggs (room temperature)
• 1 tsp Vanilla Extract (pure)
• 50 g Walnuts (finely chopped)
• 200 ml Heavy Cream (for caramel) (room temperature, then boiled)
• 1 tsp Fresh Ginger (grated)
• pinch Salt (for caramel) (adds depth)
• 200 g Granulated Sugar (caramel) (no stirring once melting)
• 100 g Unsalted Butter (caramel) (room temperature)
• 100 g Hazelnuts (roasted, unsalted)
• 300 g Pumpkin Puree (canned or homemade, sweetened lightly)
• 3 sheets Gelatin Sheets (bloomed in cold water (≈10 g))
• 100 g Granulated Sugar (mousse) (for sugar‑water syrup)
• 50 ml Water (mousse) (cold for gelatin bloom and syrup)
• 200 g White Chocolate (high‑quality, chopped)
• 200 g Cocoa Butter (for thinning chocolate, optional shortening can replace)

Instructions

1. Soak Dates

   Combine pitted dates, 1 tsp baking soda and 250 ml boiling water in a bowl. Stir, then let sit for at least 20 minutes (longer if possible) until softened.

   Time: PT20M

2. Blend Date Mixture

   Drain the dates, reserving the soaking liquid. Transfer dates to a blender and blend until smooth, adding a splash of the soaking liquid if needed for consistency.

   Time: PT5M

3. Prepare Dry Cake Ingredients

   In a separate bowl whisk together 200 g all‑purpose flour, 1 tsp baking powder and ¼ tsp salt. Set aside.

   Time: PT3M

4. Cream Butter and Sugar

   In a mixing bowl, beat 100 g softened unsalted butter with 150 g brown sugar until light and fluffy, about 3 minutes.

   Time: PT3M

5. Add Eggs and Vanilla

   Add 2 large eggs, one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.

   Time: PT2M

6. Combine Wet Ingredients

   Fold the blended date paste into the butter‑egg mixture, then add the chopped walnuts. Mix until just incorporated.

   Time: PT3M

7. Incorporate Dry Ingredients

   Gradually add the flour mixture to the wet mixture, stirring gently until a smooth batter forms.

   Time: PT2M

8. Prepare Baking Tray

   Grease the 13×18 in baking tray, then dust lightly with flour to prevent sticking.

   Time: PT2M

9. Bake Cake Base

   Spread batter evenly in the tray. Bake in a pre‑heated oven at 200 °C for 15 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT15M

   Temperature: 200°C

10. Cool and Refrigerate

    Allow the cake to cool in the tray for 10 minutes, then transfer to a wire rack. Once cooled, cut into squares that fit your molds and refrigerate while you prepare the mousse.

    Time: PT15M

11. Bloom Gelatin

    Place 3 gelatin sheets in a bowl of cold water for 5 minutes until softened. Drain and set aside.

    Time: PT5M

12. Make Caramel Sauce

    In a saucepan, combine 200 g granulated sugar and a splash of water (optional) and heat over medium‑high without stirring until it turns deep amber. Add 100 g room‑temperature butter, whisk until melted, then carefully whisk in the hot 200 ml cream (pre‑boiled with ginger, vanilla and a pinch of salt). Stir until smooth.

    Time: PT10M

    Temperature: Medium heat

13. Roast Hazelnuts

    Spread 100 g hazelnuts on a baking sheet and roast in the 200 °C oven for 8 minutes, watching closely to avoid burning. Remove and let cool.

    Time: PT8M

    Temperature: 200°C

14. Prepare Pumpkin Mousse Base

    In a saucepan, combine 100 g granulated sugar and 50 ml cold water. Heat to 118 °C, then whisk in 2 large egg yolks (or whole eggs) until the mixture thickens. Remove from heat, add the softened gelatin and stir until fully dissolved. Whisk in 300 g pumpkin puree until smooth.

    Time: PT7M

    Temperature: 118°C

15. Fold Whipped Cream

    Whip 200 ml heavy cream with 1 tsp vanilla to soft peaks. Gently fold the whipped cream into the pumpkin‑gelatin mixture until fully incorporated, being careful not to deflate the mousse.

    Time: PT5M

16. Pipe Mousse into Molds

    Transfer the mousse to a piping bag fitted with a small tip. Pipe the mousse into the prepared pumpkin‑shaped silicone molds, filling each about ¾ full. Tap molds gently to release air bubbles.

    Time: PT5M

17. Add Caramel and Hazelnuts

    Drizzle a thin line of caramel sauce around the edge of each mousse, then sprinkle roasted hazelnut pieces on top. Allow the caramel to set for a few minutes.

    Time: PT5M

18. Chill Mousse

    Place the filled molds in the refrigerator for at least 4 hours (or overnight) until fully set.

    Time: PT4H

19. Prepare White‑Chocolate Coating

    Melt 200 g white chocolate with 200 g cocoa butter in a double boiler, stirring until smooth and glossy. If cocoa butter is unavailable, substitute with an equal amount of vegetable shortening.

    Time: PT5M

    Temperature: Low heat

20. Unmold and Coat

    Carefully unmold each set mousse piece onto a parchment‑lined tray. Using a brush or spray gun, coat the exterior with the melted white‑chocolate mixture, creating a smooth orange‑hued shell. Allow the coating to set at room temperature or refrigerate briefly.

    Time: PT10M

21. Final Garnish and Serve

    Drizzle any remaining caramel, sprinkle extra roasted hazelnuts, and optionally dust with pumpkin‑spice powder. Serve chilled.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

4 g