Chocolate-Caramel Cupcakes in Snow Suit

A small seasonal snack! Even if the snow is no longer present, it adorns my batch of cupcakes this afternoon!

Here are the preparation details, for 10 small cupcakes:

- Mix 4 eggs and 80 g of sugar in a salad bowl.

- Melt 150 g of dark pastry chocolate with 50g of butter. Once the chocolate has melted, incorporate into the previous mixture.

- Add 50g of sifted flour, then 4 tbsp of salted butter caramel cream (my little “Breton” touch to this recipe!)

- Mix well and pour the dough into silicone molds. Bake for 20 minutes at 160 ° C. Then put in the fridge.

- In a saucepan, reduce 100g of sugar with 35g of water. At this stage, the temperature must be carefully monitored: at 110 ° C, remove the pan from the heat.

- Beat 40g of egg whites until stiff with a pinch of salt, then pour the melted sugar in a thin stream into the whites, while continuing to beat (Italian meringue principle). Stop beating as soon as the container cools down.

- Fill a pastry bag with this meringue and place on the cupcakes.

- Bake for a few minutes under the grill to lightly brown the meringue (Norwegian omelette effect).

Let cool before tasting (ideal!), Or devour them right away if you can't wait!

January 31 2011
14th February 2011

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3 comments

  1. Reply

    Lili

    April 12th

    Good greedy tite that I am I prick you 1;)

  2. Reply

    Beryl

    17th June 2014

    How long do the cupcakes keep after the icing is applied? :)

    • Reply

      Lilie bakery

      18th June 2014

      Hello Beryl, it is better not to delay eating them once the meringue has been applied… It is preferable to do it just before tasting. @ soon

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