Decorating and filling gun De Buyer
Ingredients
For the cupcakes:
- 200 g flour
- 200 g sugar
- 3 egg whites
- 120 g unsalted butter
- 120 g cooking cream
- 120 ml whole milk
- 1 tsp baking powder
- ½ tsp baking soda
- 1 pinch of salt
- 2 tsp vanilla extract
For the glaze and Decoration:
- 400 g dark chocolate
- 250 g heavy cream
- Sugar Easter eggs
- Muffin liners
Preparation
Prepare the glaze:
- With a knife, finely chop the chocolate.
- Heat the liquid cream in a Shallow Casserole until it boils, then pour it over the chocolate. Stir until smooth.
- Let the ganache cool and then place it in the refill tube of the Le Tube gun from De Buyer, with a nest-shaped tip. Refrigerate 1 hour if the consistency is too runny.
Prepare the cupcakes:
- Preheat your oven to 180 ºC.
- In a large bowl, mix the dry ingredients: flour, baking powder, baking soda and salt.
- In the bowl of your mixer, beat the butter and sugar until creamy.
- Add the cream, egg whites and vanilla extract. Mix.
- Add the dry ingredients to the mixer bowl and mix. Add the milk and mix again.
- Place the muffin liners in a muffin tin and pour the batter until ¾ full.
- Bake for 20 minutes. During this time, it is important not to open the oven.
- When baked, remove and let cool on a rack.
Decorate the muffins:
- When the cupcakes have cooled, apply the glaze on top using the tube set to the 5 cl position. Do it gracefully, moving the gun to spread the glaze on top while drawing the nests.
- Use stainless steel tweezers to place the Easter eggs on top.
