These cupcakes are a mix of muffins, baba, sponge cake, I can only tell you they are delicious but surely you all know them.
The other night I had friends to dinner and not to fall into the usual trick I thought of this .................... success has been amazing even if you have not tried them I urge you to make this as soon as possible.
Below Diluca I put my original recipe, which of course I've divided by three, otherwise I would have made cakes for a squad of football.
Ingredients:
For the outer dough:
400 g of egg white 360 \u200b\u200bg sugar 270 g egg yolk
380 g of flour
For the syrup:
150 g di rum
500 g di zucchero liquido al 70%
700 g di acqua
Per la ganache:
100 g di cioccolato fondente al 70%
100 g di panna fresca
1 cucchiaino di rum
Per la finitura:
1,5 kg di crema pasticcera
700 g di zucchero fondente
Procedimento:
Scaldate albume e zucchero fino ad arrivare a 45° girando con la frusta.
Aggiungete poi il tuorlo leggermente montato e la farina setacciata mescolando delicatamente dal basso verso l'alto.
Versate poi il composto in una sac a poche e riempiti gli stampini precedentemente imburrati e almost to the floured board.
cvelo Sprinkle with sugar and bake at 180 degrees for 15 minutes, let cool and cut with a boxcutter the central part of the base and empty. Grind coarsely removed and form the dough crumb.
Fill them with cream, plugged the hole with the soaked crumbs and sighs from both sides in the wet and let them rest hel freezer for half an hour.
Stiepidite sugar melting and soaked the top of sighs, decorated with stripes of chocolate ganache with a small cone with parchment paper.
Keep in refrigerator until ready to eat.
To prepare the sugar fondant click here
