Mont Blanc Cupcake is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
Cupcake – 2 egg white – 60g sugar – 2 egg yolks – 50g cake flour – 35ml milk – 15ml vegetable oil – 10g cocoa powder Mascarpone cream – 50g mascarpone cheese – 12g sugar – 100g whipped heavy cream Mont blanc cream – 240g chestnut paste – 100g whipped heavy cream
1. Make a base cupcake. Separate the cold eggs into egg whites and yolks, and leave the yolks at room temperature. 2. A total of 60 g of granulated sugar is added to two egg whites in three portions to make a meringue. 3. Add 2 egg yolks and mix at low speed. 4. Sift 60 g of flour and mix until flour is gone. 5. Mix 35 ml of milk and 15 ml of salad oil. Sift 10 g of cocoa powder and mix thoroughly. (If you do not mix well here, it will be lumpy)
6. Add a scoop from the meringue dough to the cocoa dough and mix thoroughly. (At this time, the bubbles are crushed and it is OK). 7. Add cocoa dough ⑥ to meringue dough ④ and mix. 8. Put in a squeeze bag and squeeze into a muffin cup. 9. Bake for 18-20 minutes in an oven preheated to 170 ° C. 10. Remove from the mold as soon as it is burned and remove rough heat.