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)
Cake Base
| Ingredients | Preparation |
|---|---|
|
200 g
margarine
200 g caster sugar |
Cream together. |
| 200 g whole eggs |
Beat together. Add gradually to creamed margarine and sugar with a little sieved flour. |
| 200 g self-raising flour | Fold in. |
|
100 g
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. | |
Butter Cream
| Ingredients | Preparation |
|---|---|
|
110 ml
egg whites
65 g caster sugar |
Whisk together. |
| 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).
