Tuesday, August 6, 2013

Explore the the most beautiful Cupcake recipes from scratch!


Find out more about you can explore the the finest taste Cupcake recipes from scratch

Cupcake recipes from scratch Ingredients:

Cupcake recipes from scratch Ingredients:


ground almonds 50 g
sugar 50 g
corn flour 10 g
whites 2 egg
brown sugar 30 g

Cupcake recipes from scratch Preparation:

* For the praline pastry

* 125 grams of milk chocolate type Milk

* 150 g of hazelnut praline (failing praline

* Almonds or hazelnuts, or 125 g praligrain mixed with

25 g of hazelnut oil)

* 100 g gavottes chocolate (if gavottes nature - see recipe)

* For the chocolate mousse

* 175 g chocolate 70% cocoa

* 50 g milk

* 50 g sugar

* 350 g of liquid whipping cream (35% fat)

* Finish

* Chocolate chips (optional) or cocoa powder, icing sugar ...

* Preparation: 50 min

* Cooking time: 10 minutes

* Rest: 120 min

* Total time: 180 minutes

Cupcake recipes from scratch Preparation:

1Turn oven thermostat 7 (210 ° C). Sift together the almond powder, icing sugar and cornflour. Beat the egg whites, incorporating mid-term the brown sugar. Toss gently to the device almond meringue. Lay the unit on a sheet of parchment paper and bake for about 8-10 minutes. If necessary, install a hard biscuit at the bottom of a circle pin.

Crunchy chocolate praline . Melt in double boiler the chocolate milk. Coarsely crush gavottes.

Gavottes mix with chocolate and praline with. Spread this mixture over the cake on a layer of 1 cm.

Crispy Chocolate: Step chocolate mousse. Put the sugar in milk and bring to a boil to dissolve the sugar. Remove from heat and let cool. Gently melt the chocolate in a double boiler (or microwave). Aerate the cream cold cream well. Mix with milk chocolate then gently fold the whipped cream spatula by first mixing the chocolate with 1 / 3 of the best around, and then ending to incorporate the cream. Obtain a homogeneous machine, without a trace of cream white.

4 Dresser chocolate mousse on the praline (the height of the cake should be about 4 cm at most), but smooth with a spatula and store in the freezer for 2 hours.

5 Terminal cake. Trim the edges by cutting the cake in a square 20 x 20 cm  or if the cake has been drawn in a circle. Sprinkle lightly with cocoa powder or chocolate shavings and powdered sugar. Professionals with a spray paint gun, very liquid chocolate (rich in cocoa butter) on the cake is still frozen to give it a pile of cocoa butter crystallization. Smooth the edges of the chocolate mousse with a knife dipped in hot water to "finish" the cake. Additional decoration of choice (here motives of chocolate).

Enjoy with your Cupcake recipes from scratch !


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