Vanilla and Praline Cupcake (Created by Beverley Dunkley – Head of CHOCOLATE ACADEMY™ centre United Kingdom & Julie Sharp - Technical and development Chef - CHOCOLATE ACADEMY™ centre United Kingdom)
200 g caster sugar
|200 g whole eggs||
Add gradually to creamed margarine and sugar with a little sieved flour.
|200 g self-raising flour||Fold in.|
Callebaut® bakestable hazelnut crème Creme dell'Artigiano Nocciola N05-OH40
1 tsp vanilla essence
Stir in gently.
|Pipe into 20 cupcake cases.|
Bake 20-25 min. at 180°C.
Leave to cool.
65 g caster sugar
|225 g caster sugar||
Bring to soft boil.
Pour onto egg whites while whisking.
Allow to cool.
|500 g softened unsalted butter||Add to meringue when cold.|
|2 tbsp Callebaut® hazelnut praliné PRA||Stir in gently.|
Tip: To keep the chocolate cupcake moist, soak the top of the cake with stock syrup (50% sugar and water boiled together), which can be flavoured with Hazelnut Liqueur.
Assembly: Slice the top off of each cupcake.
Glaze the top of each cupcake with melted. Callebaut® bakestable hazelnut crème Crème dell’Artigano Nocciola (ref : N05-OH40). Allow to set. Pipe a ring of praliné butter cream on each cupcake. Sprinkle with Callebaut® roasted and caramelised hazelnut pieces (ref: Bres-712). Position the glazed top of each cupcake. Pipe a bulb of praline butter cream on each cupcake.
Sprinkle with Callebaut® roasted and caramelised hazelnut pieces (ref: Bres-712).