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 !
0 comments:
Post a Comment