Step 1

Semi melt white chocolate in the microwave.

Step 2

In a small pot bring to simmer (do not boil) heavy cream, glucose syrup and expresso powder.

Step 3

Pour the hot mixture over chocolate in 3 parts, mixing always with the help of a rubber spatula,you must do this fast and pressing down.

Step 4

Add pumpkin puree (room temperature) and emulsify with hand blender.

Step 5

Cut unsalted butter (room temperature) into small pieces and add to the ganache. Emulsify with hand blender.

Step 6

Transfer to a glass container (or any flat surface) and cover with plastic wrap “to contact”.

Step 7

Ganache should set in the refrigerator for 6-8 hours (or overnight).

Step 8

Transfer into pipping bag with round pipping tip and fill macarons.