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Recipes for a spooky and fun Halloween

Executive Pastry Chef Stephenson Simson of The Leela Ambience Gurugram Hotel & Residences shares recipes for a fun-filled Halloween
Chocolate Pearl Red Teeth cookies

Smita Tripathi   |     |   Published 31.10.19, 07:54 AM


Finishing-(Baked cookie, colour marzipan)


  • 115 gm unsalted butter (melted and cooled)
  • 50 gm dark brown sugar
  • 100 gm granulated sugar
  • 1 tsp vanilla extract
  • 90 gm pumpkin puree (chilled)
  • 190 gm plain flour
  • 1 pinch of salt
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 1 tsp allspice
  • 100 gm dark chocolate bar (roughly chopped)


  1. Preheat the oven to 180°C/350°F. Line a baking sheet with baking parchment.
  2. In a bowl, beat the melted butter, brown and white sugar together until no lumps remain.
  3. Beat in the vanilla and pumpkin until smooth and creamy.
  4. Slowly mix in the flour, baking powder and soda, salt and spices until just combined, then fold in the chopped chocolate.
  5. Scoop about 2 tablespoons each of the cookie dough onto the prepared baking sheet. Flatten each one slightly.
  6. Bake for 8-10 minutes in the pre-heated oven, or until the edges are lightly toasted. Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack.

Decorate with coloured marzipan and melted chocolate as shown in the picture



Finishing-(chocolate pearl cookie, butter cream, marshmallow, raspberry jam)

Chocolate Pearl Cookie


  • 130 gm butter
  • 140 gm raw cane sugar
  • 55 gm eggs
  • 180 gm multi purpose flour
  • 3 gm baking powder
  • 150 gm chopped walnuts
  • 180 gm dark chocolate pearl


  1. Soften the butter, add in the brown sugar and beat until pale. 
  2. Pour in the eggs followed by the flour sieved with the baking powder beforehand. 
  3. Stir in the chocolate pearls and walnuts. 
  4. Roll to cylinders of about 5 cm and place in the freezer until hard. 
  5. Once hardened, cut into slices of 5 mm thick and lay down on a baking tray lined with a silicon paper or holed silicon mat. Bake at 160°C for about 15 minutes and leave to cool down on a tray.

Butter Cream


  • 100 gm sugar
  • 30 gm water
  • 125 gm soft butter
  • 25 gm egg white

Boil water and sugar until it becomes a small boule. Pour into the egg white and whip up until cool. At last add soft butter then whip up until it is well mixed.

Vanilla Marshmallow


  • 250 gm sugar
  • 150 gm water
  • 45 gm egg white
  • 25 gm invert sugar
  • 10 gm gelatin leaves
  • 4 gm bourbon vanilla bean


  1. Soak the gelatine leaves in cold water. 
  2. Split the vanilla pod, scrape out the seeds then add both the pod and seeds to the water and sugar and heat to 80C/176F. 
  3. Cover and leave to infuse for 20 minutes, strain into a fresh saucepan and boil to 125C/257F.
  4. When the sugar solution has reached 110C/230F start whisking the egg white and invert sugar and whisk until you have a well aerated meringue, pour the hot syrup slowly into the meringue mixture. Continue whisking and add the gelatine, whisk further until you obtain a stable mixture… 

Layer the chocolate cookies with butter cream, rasberry jam and marshmallow. With the help of a knife make teeth as shown in the picture. Use chopped walnuts to decorate.

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