Tuesday, August 6, 2013

Explore the the most beautiful Cupcake recipes from scratch!

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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:

Amounts

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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