Maple cupcake
Step 1 Maple cake
| 180g | Almond paste |
| 225g | Eggs |
| 126g | Maple sugar ( ) |
| 36g | Brown sugar |
| 90g | Oatmeal flour |
| 3,6g | Baking Powder () |
| 162g | Melted butter |
| 77,4g | Maple syrup (Louis François) |
1. Place the almond paste in a bowl, then alternately pour in
eggs and sugar
2. Beat for 10 minutes at 2nd speed
3. Add the butter, maple syrup and flour.
4. Place 10g in moulds (approx. 3.5cm diameter).
5. Bake for 13 minutes at 160°C
Then drizzle with maple syrup.
Step 2 Gelatin mass
| 2,6g | Fish gelatin () |
| 18,4g | Water |
1. Moisten gelatin in water for one hour
2. Melt at 55°C
3. Allow to set for 24 hours before use
Stage 3 Ganache Montée Dulcey
| 147g | Milk |
| 28g | Sucre Inverti Gallia () |
| 210g | Milk couverture (Zephyr Caramel Cacao Barry) |
| 21g | Gelatin mass (Louis François) |
| 294g | Liquid cream |
1. Heat the milk to 90°C, add the prepared gelatin mass
then pour over the Zéphyr™ Caramel with the invert sugar.
sugar. Emulsify well with a whisk.
2. Pour in the cold cream and blend with a mixer.
3. Place in the fridge for 24 hours, and whisk together the next day.
Step 4 Corsican clementine marmalade
| 210g | Organic Corsican clementine |
| 105g | Water |
| 2,5g | Citric acid () |
| 42g | Sugar |
| 2g | Carrageenan iota () |
| 105g | Sugar |
1. Cut clementines into quarters and place in a saucepan.
water and acid
2. Heat to 40°C
3. Add sugar and pre-dispersed Iota carrageenan, bring to the boil
boil and add the second quantity of sugar
4. Blend in Thermomix and chill
2 ORGANIC oranges for zesting decorations
